4 Quarts Chicken Stock
4 Quarts Cous cous
3 Ea. Oranges, zest only
4 Ea. Large ginger roots, grated
5 Ea. Jalepenos, grated.
Olive oil Salt and pepper to taste
Place cous cous in a hotel pan and season with salt, pepper and olive oil.
Mix well with fingers. Heat chicken stock with orange zest, ginger, and jalepenos.
Bring to a boil. Pour stock over cous cous and stir well. Cover for 7 minutes.
Fluff with a fork. Spread out on lined, oiled sheet trays to cool.
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