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KCTS 9 Cooks

Clams & Pearl Couscous

November 8, 2014

Beth Morrison from Olympia shares her Clams & Pearl Couscous recipe. 

"I grew up in New Orleans and love masquerading as a Creole cook.  Creole means that when I sauté something, it browns; adding onions & garlic enhances most savory dishes; if one new recipe looks good, then combining two or more is better; and adding extra ginger or dark chocolate to baked sweets works!

With few exceptions, I'm rarely able to make a dish the "same way twice." Often my mistakes work. I discovered my favorite chocolate custard recipe as the result of a failed soufflé. The weather, my taste for certain flavors, what's in the fridge, or a request from my husband decides what I fix for dinner."

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Pasta, Rice & Grains - Cookbook and DVD

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