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* | Use a good kind of chicken broth, preferably natural and/or organic; the canned supermarket brands taste awful and have lethal amounts of sodium. For vegetarian couscous try something fruity like spiced apple cider. You'll need one quart for cooking the couscous, plus some more for deglazing the fyring pan, moistening the couscous at the end if it came out too dry, and maybe for reheating. |
** | You can also use chicken or ground turkey, but ground beef tastes better after the first day. For vegetarian couscous use your favorite meat substitute, such as Morningstar Farms breakfast sausages, something from Beyond Meat, or nothing at all. WARNING: It's getting harder and harder to find ground beef free of Pink Slime, or chicken that hasn't been soaked in or injected with salt water and/or waste byproducts and/or toxic chemicals such as ammonia and arsenic (click here and here and here for more information). Go to a Halal or Kosher butcher, a live poultry market, or a supermarket that sells organic, natural meats or substitutes. |
*** | Broccolini would be ideal but it's hard to find. |
If you make too much to eat in a week, you can freeze some for later. Let it cool completely before putting in containers; otherwise when you freeze it the condensation will form a coating of ice and when you thaw it, it'll be a bit watery.