Couscous pilaf
October 18, 1990
1/4 cup minced onion
1 tablespoon butter
2 teaspoons grated orange peel
1/4 cup raisins
1 1/2 cups chicken stock
Salt (optional)
1 cup quick-cooking couscous
In a 1-quart saucepan, saute onion in butter for 2 minutes until fragrant. Add orange peel, raisins and stock; add a dash of salt if using unsalted stock. Bring to a boil. Stir in couscous with a fork.
Cover and remove from heat; set aside for 5 minutes. Fluff with a fork before serving.
