Moroccan Couscous Soup - {harira Couscous}
soups/stews
6 cups warm vegetable or chicken 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.
Comments: 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.
Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong
S(Formatted for MC5):
"02-05-2000 by Joe Comiskey - jcomiskey@krypto.
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