Couscous, widely used in North Africa, is a tiny, grainlike pasta made from semolina flour that cooks very quickly.
- Servings: 4
Source: Martha Stewart Living, April/May 1992
- 1 1/2 cups couscous
- 1 1/2 cups chicken stock, preferably homemade
- Large pinch of saffron
- Salt (optional)
- 2 tablespoons unsalted butter (optional)
- 1/2 cup currants
- 1/2 bunch scallions, chopped
- 1/2 cup oil-cured black olives, pitted and slivered
- Freshly ground pepper
Put couscous in a large bowl. In a small saucepan, bring stock and saffron to a boil. Add salt to taste, if needed.
Pour stock over couscous, stir once or twice, and cover bowl tightly with a plate or aluminum foil. Let steam 10 minutes, then fluff with a fork, and add butter if desired. Add currants, scallions, olives, and pepper. Toss to mix well; serve immediately.