Place stock, gingerroot, concentrate, and zest in a saucepan and bring to a boil. Meanwhile, place couscous in a medium-size bowl. Pour the boiling stock over the couscous and cover with plastic wrap for about 10 minutes. Remove the plastic wrap, add butter, and fluff with a fork. Season with salt and pepper, and serve.
Recipe is from _Cooking with Caprial American Bistro Fare_ by Caprial Pence.
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,