Basic Couscous Food

BASIC COUSCOUS

Steps:

• Bring water or stock, olive oil or butter, and salt to a boil.
• Add couscous and stir once. Turn off heat and cover to allow couscous steam for 5 minutes. Fluff with a fork and serve.

BASIC COUSCOUS

Steps:

• In a saucepan, combine everything except the coucous; bring to a boil.
• Stir in couscous. Cover and let simmer for 5 minutes or until the liquid is absorbed. Fluff with a fork.

SIMPLE COUSCOUS

Steps:

• Couscous: Bring the water to a simmer in a small pot over medium heat, then turn off the heat.
• In a shallow baking dish combine the couscous, salt and olive oil, tossing to coat. Add in the warm water and smooth the couscous into an even layer. Cover the dish tightly with plastic wrap and allow it to rest for 15 minutes by the stove.
• Gremolata: In a medium bowl, combine the lemon zest and juice with the sea salt, garlic and parsley. Stir in enough olive oil to blend and bring the ingredients together. Taste for seasoning.
• When ready to serve, flake the couscous with a fork and taste for seasoning. If the texture is a little too al dente, microwave the dish for 1 1/2 to 2 minutes. Reseason the couscous with salt, if necessary. Toss it with the gremolata and, again, taste for seasoning.

HOW TO COOK COUSCOUS

Steps:

• In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
• Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.
• Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.
• Uncover and fluff with a fork.
• You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy!

PERFECT COUSCOUS

Steps:

• Combine the water or broth, olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil. Stir in the couscous and immediately remove from the heat. Cover and let sit 5 minutes.
• Fluff the couscous thoroughly with a fork (the more you fluff, the more separate and light the grains will be). Season with salt and pepper. If you are making the couscous ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container up to 5 days.

CLAUDIA RODEN'S BASIC COUSCOUS

Steps:

• Mix warm water with salt. Place couscous into an oven-safe dish. Gradually add salted water, stirring vigorously so that it is absorbed evenly. Leave to swell for about 10 minutes, then mix in oil and rub the couscous between your hands above the bowl to air it and break up any lumps. That is the important part.
• Put the dish in an oven preheated to 400F and heat through for 20 minutes, or until it is steaming hot. Before serving, work in butter and fluff it up again, breaking up any lumps.

SIMPLE COUSCOUS

Steps:

• Heat 1 1/2 cups of the chicken stock and 1 tablespoon of butter in a medium pot with a tight-fitting lid.
• Bring to a boil.
• Once boiling, add the couscous, cinnamon, peas and salt and pepper to taste. Stir quickly to mix and take pan off the heat.
• Let couscous stand covered for 5 minutes.
• Fluff with a fork and stir in toasted almonds, parsley and mint.
• Enjoy!

10-MINUTE COUSCOUS SALAD

Steps:

• Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.

COUSCOUS BASICS

Steps:

• In a saucepan, bring water to a boil. Add butter, salt and stir. Add couscous and remove from heat and allow to sit for about 5 minutes.
• Fluff with a fork.

EASY COUSCOUS SALAD

Steps:

• Bring stock to a boil in a heavy saucepan.
• Stir in couscous.
• Cover pan, remove from heat and set aside 15 minutes Combine balsamic vinegar, olive oil, mustard and lemon zest in a small bowl.
• Mix well.
• Transfer couscous to a large bowl.
• Fluff with a fork.
• Add tomatoes, red bell pepper, celery, cucumber, scallions and parsley to bowl with cooked couscous.
• Mix gently.
• Pour dressing over mixture and mix again.
• Season with salt and pepper.
• Can be served luke-warm or chilled.