"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Nathan's Cous-Cous Recipe

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This recipe for Nathan's Cous-Cous, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nathan Moroney
Added: Thursday, September 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1-2 Cups Water
1-2 Cups Whole Wheat Cous-Cous
1/2 Red Onion, diced
3 tbsp. Butter
1 bunch Parsley, chopped
1/2 c. White Raisins
Sea Salt
Pepper

Directions:
Directions:
NOTE: Water and Cous-Cous quantities must match. In sauce pan, heat Water, Butter, Salt, and Onions on high until it reaches a boil. Add Cous-Cous, Pepper, turn off heat, and cover for 5+ minutes. Stir and fluff in Raisins and Parsley.

Number Of Servings:
Number Of Servings:
4-8
Preparation Time:
Preparation Time:
12 minutes

 

 

 

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