Cous Cous


  • 500 grams Cous Cous
  • 1/2 liter salted water or good meat broth


(quick method)
In a deep bowl put 500 grams of Cous Cous. Add the same amount of hot, salted water. Allow liquid to adsorb (7 minutes). Lift Cous Cous with a fork to separate the grains. Add 1 tablespoon per person of butter and stir constantly. Serve hot as an accompaniment to meat or fish. Serve cold in salads.