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Basic Couscous (Marcus Braeuhaeuser)
Casablanca Couscous (Mary Kay Petersen)
Couscous With Fish (Marcus Braeuhaeuser)
Moroccan Couscous (Marcus Braeuhaeuser)
Quick And Easy Couscous (Oussama Tatby)

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From: ukgk@ibm3090.rz.uni-karlsruhe.de (Marcus Braeuhaeuser)

BASIC COUSCOUS
==============

Instructions:
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Moisten couscous with water. Make sure that everything is moistend and
there are no lumps in the couscous.

Fill the mass in a sieve and steam for about 30 minutes. Fill in a pan,
sprinkle some more water on it and stir thoroughly so that there are no
lumps in the couscous. Salt if you like and steam for another 30 minutes.

Now the couscous is ready and can be served with broth or stew.

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CASABLANCA COUSCOUS
===================

Ingredients:
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1 cup couscous
1 cup sliced carrots
1.5 cup water
1 cup sliced celery
1.5 lb tofu, cubed
1 can chickpeas
1 can tomato sauce
1/2 cup raisins
1 onion, chopped
2 tsp curry powder
1 cup sliced mushrooms
1/4 tsp cayenne
1/2 cup chopped walnut
1 tsp paprika
1 tsp salt

Instructions:
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Vegetable mixture: In large pan, brown tofu, onion, carrots, celery,
mushrooms, nuts in 3 T. oil. Add remaining ingredients, bring to boil,
cover andsimmer for 40 minutes. Couscous: Boil 1.5 cup water with 2 T.
oil. Pour over couscous, stir, cover, let stand for 5 min. or until
water is absorbed. Serve vegetables over steaming couscous.

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From: ukgk@ibm3090.rz.uni-karlsruhe.de (Marcus Braeuhaeuser)

COUSCOUS WITH FISH
==================

Ingredients:
------------
120 g chick peas (soaked over night)
Fish tails and heads for broth
3 sliced carrots
2 white turnips (in quarters)
1 bell pepper
1/4 tsp saffron
salt
black pepper
cayenne pepper
500-750g couscous
750-1000g fish
2-3 quinces, skinned and sliced

Instructions:
-------------
Make a hearty fish broth from fish tails, fish heads, all of the
vegetables, salt cayenne pepper, saffron and about 1-2 litres water.

Prepare couscous.

Remove fish tails and heads from the soup. Also remove vegetables, but
keep them. Pour soup through a sieve and add veggies. Add fish (not the
heads and tails!), cut in smaller pieces when necessary. Also Add
quinces.

Boil until done. Season if necessary.

Pour fish and sauce over couscous or serve separately.

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From: ukgk@ibm3090.rz.uni-karlsruhe.de (Marcus Braeuhaeuser)

MOROCCAN COUSCOUS
=================

Ingredients:
------------
1 kg lean lamb meat
or 500g lamb, 250g beef and 1/2 chicken
2 onions (minced )
60 g chick peas (soaked over night)
2 white turnips (in quarters)
2 large carrots, sliced
2 tsp olive oil
salt
black pepper
1/4 tsp ground ginger (to taste)
1/4 tsp saffron (to taste)
500 g couscous (or more)
60-120 g raisins
3 zucchini, sliced
or 1/4 pumpkin, diced
120 g thick beans
2 tomatoes
2 tblsp minced parsley
cayenne- or chili pepper
1 tsp paprika
2 tblsp butter

Instructions:
-------------
Put meat, onions, chick peas, turnips and carrots in a pan, cover with
water. Add oil and pepper. Season with ginger and saffron to taste. Boil
for about 1 hour. Add salt when chick peas are soft.

Make couscous (follow instructions on the package).

Add raisins, beans zucchini, tomatoes and parsley to the stew and boil
for another 1/2 hour.

Take out one cup of the sauce and stir in cayenne/chili pepper and
paprika powder. Return to Stew.

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From: oussama@iastate.edu (Oussama Tatby)

QUICK AND EASY COUSCOUS
=======================

Ingredients:
------------
1 box couscous
2 cups chicken broth, canned or fresh
2 small zucchini/courgettes
handful of cherry tomatoes
1 can minestrone soup
garlic
olive oil

Instructions:
-------------
Bring the stock to a boil in a saucepan. Add the couscous, stir.
Cover. Turn off heat.

Saute garlic in olive oil in a frying pan. Add zucchini/courgette,saute
for 2-3 minutes. Add sliced tomatoes. Blend. Add minestrone, heat
through.

Place couscous in a bowl, add vegetables. Add left over meat, if
desired (leftover buffalo chicken wings, sliced, is especially good.

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