COUSCOUS WITH GARNISHES

FOUR_TOQUES_pork_BIG

 

FOUR TOQUES
Margaret Edwards

 

Couscous:
1 cup plain couscous (bulk not packaged)
1 ¼ cup water
Boil water and slowly add couscous. Cover saucepan. Remove from heat and fluff with a fork after 5 minutes. NOTE: Use a fork when fluffing couscous, or grains in general, as using a spoon would cause them to clump.

Additions:
½ cup chopped parsley, cilantro, mint and/or basil
Thinly sliced green onion
Chopped black olives
Crumbled Feta cheese
Flaked coconut
Shredded carrot, red bell pepper, chopped celery

When ready to serve, taste for salt and pepper and reheat in microwave or oven. If dry, moisten with some chicken, vegetable or beef stock.

JASMINE AND HIBISCUS ICED TEAL WITH LEMON AND HONEY

4 cups boiling water
4 jasmine or hibiscus tea bags
Thick strips of lemon or orange zest
Juice of 1 lemon
¼ cup honey

Pour boiling water over tea bags with zest and lemon juice and honey. Seep for 10-15 minutes, then remove tea bags. Add mint, if desired, then chill. If you don’t want the mint flavor, but enjoy the aromatic as a garnish, add the mint after the tea has chilled.