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.
