Couscous with World Wide Flavor Recipe

From Dorothy McNett's Recipe Book.

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Couscous with World Wide Flavor

From Dorothy McNett's recipes at Couscous is made from wheat and is used world-wide now. As an ancient food in Northern Africa and Northern Asia, it was made from millet. Here is a great recipe for our modern kitchens. This was served at a recent Women Wine and Dine group and everyone loved it. If you have Stonewall Kitchens Roasted Garlic Onion Jam, add a few tablespoons of that to the warm couscous. I used the Sicilian canned tuna.

2 cups couscous (8.8 oz. toasted pearl couscous from Israel is great)
2 cups water or broth
1/2 teaspoon fine sea salt
1/4 teaspoon ground white pepper
1/2 cup lemony mayonnaise (or roasted garlic dressing or jam)
1 apple, diced
2-3 leaves fresh basil, or 1/4 teaspoon dried
1-2 cans drained good quality tuna

In glass or ceramic batter bowl, combine couscous, water, salt, and pepper. Cover with glass lid or plate. Cook in microwave 5-8 minutes. (It depends on the couscous, the pearl kind will take the longer time.) Fluff with a fork and set aside to cool. When ready to serve, combine remaining ingredients with couscous and pile into a beautiful bowl and serve.

Recipe created 1997-06-06.

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