Guest guest Posted March 10, 2008 Report Share Posted March 10, 2008 @@@@@ Moroccan Couscous Soup - Harira Couscous 6 cups Warm vegetable stock, (in a pinch you can also use water) 3/4 cup Fast-cook couscous 5 tablespoons Butter Salt, to taste Freshly-ground black pepper, to taste 1 pinch Saffron 1 1/2 teaspoons Ground aniseed 1/4 cup Finely-chopped cilantro Mix the stock, couscous, butter, salt and pepper, and saffron in a saucepan and bring to a boil. Cook over medium heat for three minutes. Stir in the aniseed and cilantro. Serve immediately -- if you delay it will turn into a gloppy mess. Serve hot to 6 people. Source: Cookingindex.com Formatted by Chupa Babi: 03.10.08 This buttery and aromatic mideastern soup is both beautiful and palate-stimulating as a first course to plain, solid fare as well as to a Moroccan meal. It's especially terrific on those occasions when unexpected guests arrive for dinner. Why? Because the couscous continues to expand in everyone's stomach, leaving a feeling of fullness and repletion. And it's lightening fast to make. ----- ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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