Lyn's Recipe Collection
1½ cups water (or stock)
1 cup couscous
2 tablespoons olive oil
¼ teaspoon fine sea salt
Bring 1½ cups of water (or stock) to a boil in a small pot.
Once the liquid is boiling, turn off the heat and add the couscous, olive oil, and salt.
Stir the couscous and cover for 5 minutes.
Uncover the pot and fluff the couscous with a fork. Serve on its own, with veggies, or in a salad.
Makes 60 x 2″ cookies
1c polenta
1.5c sugar
2 eggs
1 tsp lemon extract
.5 c raisins, chopped
3c pl flour
1 tsp each of BP, nutmeg
.5 tsp salt
1c butter
Cream shortening, add sugar, eggs & lemon extract. Beat well.
Mix raisins with .5c flour and add. Sift remaining flour with drys and add,
mixing thoroughly.
Drop by teaspoons onto a greased cookie sheet and flatten out with a fork.
Bake 10-12 mins at 180 degrees C (FF).
NOTE: They keep very well.
Sodium: .3mg
Carbs 55.2g per serve