salade

Zinda Products Canada Inc.

1.	Pour the couscous in a saucepan.
2.	Add an equal quantity of boiling salted water and stir. (For flavoured couscous: 3/4 cup of water for 1 cup of couscous). Use chicken broth instead of salted water.
3.	Cover and let it expand for 5 minutes. Respect the couscous expanding time.
4.	In a large bowl, shell using a beater with a little bit of olive oil or melted butter to obtain a lighter, non-sticky couscous.
5.	Serve hot. Add your favourite toppings.
*	Served cold: let the couscous cool down completely in the fridge before mixing into a salad. Add the topping of your choice: celery, peppers, capers, artichoke, tuna, hot peppers, asparagus, or any other ingredients of your choice. Couscous adapts to virtually anything. Couscous salads can be prepared in advance and refrigerated. Take out of the fridge 10-15 minutes before serving.

Variations:

Couscous cooking liquids can be changed depending on your inspiration.

Replacing1/2 or 1/4 of the liquid can offer unlimited variety:

• coconut milk with water for Mediterranean couscous.

• tomato sauce or purée for Tomato and Basil Couscous.

• soya sauce with water for Spinach couscous.

• citrus juices, such as orange, lemon and lime, offer other possibilities.