They poach chicken breasts in chicken stock, make a quick shrimp broth with the crustaceans’ shells and use it in shrimp risotto, and include beef stock as a component in beef stew. For traditional ...

Add the couscous and cook, stirring to coat in the oil, until lightly browned in spots, about 2 minutes. Add the carrots, carrot juice, coriander and salt, and bring to a boil. Reduce the heat to ...