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recipe

cous-cous recipe
This recipe is not authentic but tastes awesome.

• 1 cup cous-cous (the quick cooking kind)
  
• 1 medium onion, coarsely chopped
  
• 1/2 zucchini, coarsely chopped
  
• 1/2 red bell pepper, coarsely chopped
  
• 1/3-1/2 cup garlic salami, caorsely chopped
  
• olive oil
  

Start boiling water for the cous-cous. Heat about a tablespoon of olive oil in a sauce pan over medium high heat. Chop the vegetables in the order above and add them as you chop, pausing between the zucchini and the pepper until the zucchini starts to get soft. Cook until the fat has come out of the sausage, like 5 minutes.

Transfer all of that to a serving dish and cover. Prepare the cous-cous in the sauce pan. This will cause it to soak up some of the flavors hopefully and means one less dish to wash. Mine calls for another tablespoon of olive oil then 1 cup of water. After that I cover the sauce-pan for 5 minutes. Fluff it with a fork and serve it in bowls with the sausage and veggies over top.

For a veggie version you'd have to add some salt and maybe some garlic or garlic powder in place of the salami.

The above serves 2 as a smallish portion (most cookbooks' idea of serves 2) or one very hungry person.