Couscous Basics 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.

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.

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.

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.

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!

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!

COUSCOUS

Steps:

• Prepare chicken and set aside.
• Trim off ends of zucchini and/or squash and cut into quarters lengthwise. Cut pieces crosswise into 1 1/2-inch lengths. There should be 5 or 6 cups.
• Peel turnips and cut into quarters. Cut quartered pieces crosswise into inch pieces. There should be 2 cups.
• Trim and scrape carrots and cut into inch lengths. There should be 1 1/2 cups.
• Cut pepper in half. Remove core, veins and seeds. Cut in 1 1/2-inch cubes.
• Cut onion into quarters. Cut quarters crosswise into 1 1/2-inch cubes. There should be 3 cups.
• Heat oil in kettle and add onion. Cook, stirring, about 5 minutes. Add chicken pieces and cook briefly until they lose raw look. Add 5 cups of water, cinnamon stick, cumin, turmeric, saffron, honey, salt and pepper. Bring to boil and cover. Cook 15 minutes.
• Add zucchini, turnips, carrots, peppers, raisins and chickpeas and bring to boil. Cover and let cook 15 minutes.
• Shortly before stew is ready, bring remaining water to boil in saucepan. Add grain and bring to boil. Let simmer 2 minutes and remove from the heat. Cover and let stand 10 to 15 minutes. Stir in butter and serve.
• Spoon grain into 4 heated soup bowls. Make well in center. Spoon chicken, vegetables and as much liquid as desired into each bowl. Serve with harissa on side.