Recipes	PASTA AND COUSCOUS: Basic Couscous Couscous is a rolled wheat pasta and makes a great substitute for rice or potatoes. It is a well known, typically Moroccan dish and is simple to prepare. The word couscous refers to the raw ingredient as well as to the prepared basic dish (described below). Couscous is served with a sauce, and often topped with a spicy oil and pepper mixture called Harissa. The most wonderful thing about couscous is the way it absorbs the flavor of the sauce. This, as well as its lightness and porous texture make it an ideal choice for sauces. Outlined below is the basic recipe for plain couscous. Look up a specific sauce recipe to cook with the couscous.   Sauces: Couscous Casablanca Chicken Couscous Fish Couscous Couscous Recipe: 2 cups chicken broth 2 tablespoons butter 1/8 teaspoon (or a few strands) saffron 2 cups couscous In a medium saucepan, bring the chicken broth to a boil, on medium heat. Add the butter and saffron, bring back to a boil. Gradually, stir in the couscous. Remove from heat, cover and set aside to steep for at least five minutes. Serve with any of the sauces above, along with Harissa.   Say Bismillah and eat! Recipes