Good Cheap Eats by Jessica Fisher

Author:Jessica Fisher
Language: eng
Format: epub
Publisher: Harvard Common Press

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#52

LENTEN OBSERVATIONS

The months of March and April are often when grocery stores put seafood on sale. Stock up at that time and freeze it so that you can have affordable seafood for the summer.

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Colorful Herbed Couscous

Serves 4

MEATLESS

Garlic, butter, and herbs give this couscous dish a rich, comforting flavor boost. If you can’t find tricolor couscous, regular will work just fine.

1 cup boiling water

1 tablespoon butter

½ teaspoon minced garlic

½ teaspoon dried Italian herb blend

1 cup tricolor couscous

Kosher salt and freshly ground black pepper

In a medium-size bowl, combine the boiling water, butter, garlic, and herbs. Whisk to blend.

Quickly stir in the couscous. Cover and let rest for 5 minutes so the couscous can absorb the liquid.

Fluff with a fork and season to taste with salt and pepper.

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