Couscous with Chicken Livers Dog Recipe

Preparation:

1. Bring 2 cups of chicken stock to a boil in a small saucepan. Remove the pan from heat; stir in the couscous and 4 tablespoons of butter. Cover the pan and let mixture stand for 10 minutes.
2. Melt the remaining 4 tablespoons of butter over medium heat in a small skillet. Add chicken livers and sauté until nicely browned on all sides.
3. Fluff up the couscous with a fork and move it to a dog bowl. Arrange the chicken livers over the couscous. Add the remaining cup of chicken stock to skillet and deglaze pan over high heat, stirring up all the browned bits. Add salt and pepper to taste. Pour sauce over livers and couscous and serve. You can make 14 cups of couscous with this recipe.

Ingredients:

• 3 cups Chicken Stock
• 2 cups couscous
• 8 tablespoons (1 stick) unsalted butter
• 16 ounces chicken livers, cut into small pieces
• Salt
• Freshly ground black pepper

Note:
The sloughi, a descendent of the early royal Egyptian dogs, is relatively uncommon in the United States and Europe. But in North Africa the sloughi roams the deserts with nomadic tribes who reward the dog for its hunting skills and abilities as a guard dog. If you have a sloughi, the couscous in this plate will bring reminiscences of its ancestral home; the scent and flavor will be enough to make all other dogs sublimely pleased.