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Couscous- Three Ways

Bring 1 ¼ cup water or broth to boil. Add 2 Tbsp butter, 1 cup couscous. Salt to taste. Stir. Cover.

Remove from heat and let stand 5 minutes. Stir to fluff up.

Serve as you would rice with steamed or sautéed vegetables, as pasta with a tomato or cheese sauce, or as a side dish with gravy.

Makes 2 -3 servings.

Breakfast Couscous

Add 1 cup couscous to 2 cups hot milk, 2 Tbsp butter and salt to taste. Cover and allow to stand 5 minutes.

Add one or more of the following: maple syrup, honey, nuts, raisins, fresh or dried fruit.

Makes 2 servings.

Celery Apple Couscous Salad

1 c celery, diced 1/2 tsp salt
3/4 c apple, unpeeled and diced 1/4 tsp dry mustard
4 c couscous, cooked 1/2 c green onion, chopped
3 Tbsp lemon juice 1/4 c parsley, chopped
4 Tbsp olive oil

Combine celery, apples, and couscous in a large bowl. In a measuring cup, combine lemon juice, olive oil, salt, and mustard. Mix until blended and pour over couscous mixture. Fold in green onions and parsley.

Taste and adjust lemon juice or salt if necessary.

Serve at room temperature.

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