Frankfurter Couscous Food

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!

ISRAELI COUSCOUS & CHICKEN SAUSAGE SKILLET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add sausage, onion and celery; cook and stir until sausage is browned, 6-8 minutes. Add garlic; cook 1 minute longer., Stir in broth, water and pepper flakes; bring to a boil. Stir in couscous. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Remove from heat; let stand, covered, 5 minutes. Stir in parsley. If desired, sprinkle with cheese.

FRANKFURTER COUSCOUS

Steps:

• Place chick peas, franks, zucchini, cabbage, carrots, turnips, onion, celery, parsley, turmeric and red pepper in bottom of heavy pan.
• Add beef broth and enough water to barely cover ingredients in pot.
• Combine cooked hominy grits with cinnamon and cloves, and put into the top of a steamer or colander lined with cheesecloth.
• Cover pan and steam 30 minutes or until vegetables are tender and grits have absorbed the various flavors.
• No steam should escape from the pot; to insure this, layers of cheesecloth are sometimes used between the steamer and its cover.
• Serve the grits on a large platter with a mound of vegetables and the frankfurters.