Citrus Cous Cous
10 Ea. Oranges, juiced and zested
1 3/4 Quart Chicken stock
2 Quarts Cous cous
Salt and pepper
Reduce orange juice by half. Bring chicken stock and juice reduction to a
boil. Oil cous cous to coat. Pour hot ingredients over oiled cous cous. Cover
and sit in a hot place for 7 minutes.
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