The Brick

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From the (persistently unpublished) Ghetto Gourmet Cookbook


  • .5 cans Olives (black)
  • 1 tablespoon Garlic
  • .5 cups Couscous (Uncooked)
  • .5 Onions (Yellow)
  • .33 cups Pickles (Dill chips)
  • .5 cups Vegetables (Unspecified, frozen)
  • 1 tablespoon Paprika
  • 1 teaspoon Chile (Red, powdered)
  • 1 dash Dill
  • 1 dash Pepper (Black)

Cooking Instructions

Dice onion. Mince garlic, if necessary. Put the oil in a cast-iron frying pan with the onion and garlic. Cook until the onions start to get see-through. Add the pickles and olives. Cook until the onions start to brown. Add seasonings, couscous, & water. Stir well. Cook until couscous has become a solid mass shaped like the pan. Cut into slices and serve.

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