Couscous (beet)

Beet Couscous under seared sea scallops

Serves 4

INGREDIENTS:

1¾ cup of chicken broth

1 cup large pearl couscous

DIRECTIONS:

Bring 1¾ cups of chicken broth to a simmer. Add 1 cup of large pearl couscous. Cover and simmer for 25 minutes. Turn off heat and let stand for 5 minutes. Serve.

NOTES: For beet couscous; replace ¾ cup of chicken broth for beet juice from a can beets. The beets can be cooked in butter or pickled. Be sure NOT to use the juice from a jar of pickled beets or your couscous may taste Nasty.

Wine: Chardonnay

Beer: Blue Moon

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