ECONOMICAL MEALS FOR THE RECESSION

Couscous is semolina wheat pasta often served under a meat or vegetable stew, but it will adapt and capture any flavor combination you want to mix in. Begin by purchasing quick-cook couscous in bulk or couscous that comes with a seasoning packet to keep on hand. Couscous is prepared using even parts of liquid and pasta, and the rest is up to you; be creative!
Prepare Your Couscous Base:

INGREDIENTS
1 cup water
1 cup couscous
1 teaspoon butter or margarine
1/4 teaspoon coarse salt
Or
1 prepared box of couscous with a flavor packet of choice (follow package instructions)

INSTRUCTIONS

1. Bring liquids to a boil along with salt and butter or margarine, add couscous; remove from heat and cover for 4-5 minutes.
2. Remove lid and fluff the pasta with a fork.

Tip: Though preparation calls for 1 part water and 1 part couscous, you can also try using leftover broths (chicken, beef or vegetable) or milk to enhance the flavor. You can also try adding in the seasoning packet, fresh herbs (parsley, mint, basil, cilantro, dill), oils or oil-based dressings that complement your meal after the couscous is prepared.
Tip: If you have produce that you'd like to add, simply sauté veggies in a tablespoon of olive oil for 2-3 minutes with about a 1/2-teaspoon of salt prior to adding liquids. For leftover meats you want to incorporate, dice or pull the meat into bite sized pieces and heat separately in the microwave, or heat in a saucepan prior to adding liquids.
Tip: Remember, simple couscous adaptations make an excellent side dish as well. Try using pesto, dressings or fresh herbs on their own to create a bed of flavor to accompany your favorite entrée.
Tip:For an easy breakfast dish, try preparing couscous with milk or orange juice instead of water and topping it with yogurt or your favorite fruit.