Couscous (download printable PDF)

Tames’ Couscous

Ingredients                                                                                         Utensils

1½ Cups couscous                                                                               Measuring cup

2 Cups chicken broth                                                                           Cookpot with lid

4 large carrots                                                                                       Grater

2 scallion tops                                                                                      Cutting board & knife

Olive oil                                                                                                 Frying pan

½ tsp. turmeric                                                                                     Measuring spoons

½ tsp. ground thyme                                                                          Vegetable peeler

½ tsp. ground rosemary                                                                     Spoon

½ tsp. Spike or Mrs. Dash

½ Cup chopped almonds

1-2 Tbs. Butter

Peel and grate the carrots.  Chop the almonds.  Cut the tops off the scallions and slice into small sections.  The meal can be prepared up to this point in advance.  In a frying pan, heat olive oil and cook the carrots until tender but crisp.  Butter can be added for a caramelizing affect.  In the cookpot, place the chicken broth and seasonings and bring to a boil.  Add the couscous.  Cover with lid and reduce heat.  Cook until couscous is done.  This should be only a few minutes.  Remove the cookpot from the stove and let it set for 8-10 minutes.  Add carrots, butter, scallions, and chopped almonds.  Stir and serve hot.