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The definitive dish of Moroccan North Africa!


1/2 stick butter
1 c. chicken broth
3/4 c. couscous 
1/2 c. pine nuts
1 pkg. frozen Italian flat beans

Brown pine nuts in a bit of oil. Set aside. Cook beans
al dente, cook quickly under cold water, drain, pat dry and
slice thin crossways. In top of double boiler bring broth to
boil, add and melt butter, add couscous, stir and remove from
fire, place over simmering hot water. Cover and fluff several
times, 10 to 15 minutes until tender. Add pine nuts and beans,
heat through over hot water, adding more butter if desired.
Fluff before serving. Serve with almost anything in place of
potatoes. Serves 4.

Copyright 2001 2011 The Gutsy Gourmet - All rights reserved