[Sca-cooks] Cooking Couscous for 200

[Generys ferch Ednuyed]

Couscous, at least the small "French" kind, is IMO easier to cook for a
large group than rice.  I did it for 120 for a feast recently, and simply
got my broth boiling, then added the couscous.  Stir for like, 2 minutes and
it's done - you can do it right before serving.  If I remember correctly, it
was a 2:1 ratio, but I could be wrong. 

Generys

P.S. Are you the Lavender from Tir-y-Don? If so, I enjoyed the feast you did
at... hmm... what was that event? Investiture, right! (I'm good friends with
Yevin and Isobel).



> -----Original Message-----
> From: sca-cooks-bounces at ansteorra.org [mailto:sca-cooks-
> bounces at ansteorra.org] On Behalf Of Jane Massey
> Sent: Thursday, July 17, 2003 4:00 PM
> To: sca-cooks at ansteorra.org
> 
> Hi folks,
> 
> I know I have seen people give their secrets for cooking large amounts of
> rice but what about couscous for 200 people? I'd like to cook it with a
> chicken broth since it is going underneath a chicken recipe. I will
> probally bake it instead of doing it on the stove. I'm more or less
> looking for a ratio of broth versus dry couscous.
> 
> Lavender
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