Cous Cous

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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