Perfect 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.

PERFECT COUSCOUS

Steps:

• In a medium saucepan, bring the water (or broth), salt, butter, and oil to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Serve warm.
• Freezer-Friendly Instructions: The couscous can be frozen for up to 3 months. When ready to serve, reheat it in the microwave until hot.

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.

STEAMED COUSCOUS, THE AUTHENTIC WAY

Steps:

• Set couscous in a bowl and pour 2 quarts water over it. Swish around and drain water off. Spread couscous grain in a baking pan and leave them to swell for 10 minutes. Rub couscous between your wet hands to break up lumps. Let stand another 10 minutes.
• Combine the broth, water cinnamon stick, ginger and cumin in the bottom of a couscousiere. Secure the top of the couscousiere to the bottom with a dampened piece of cheesecloth, lightly dusted with flour and large enough to go around the rim of the top. When the liquid comes to a boil, slowly dribble 1/4 of the swollen couscous into steamer, forming them into a mound. Steam uncovered for 5 minutes, then add the remaining couscous. Steam over low heat, uncovered, for 20 minutes.
• Remove the top of the couscousiere (if the liquid in the bottom seems low, add some more water or broth) and dump the couscous into a large shallow pan and spread it out with a rubber spatula. Sprinkle 1/2 cup cold water and 1/2 teaspoon salt over the couscous. Break up lumps by lifting couscous and stirring the grains with a fork. Lightly oil your hands and rework grains, rubbing them through your fingertips, to keep them separate. Dry for 10 minutes. (Can do in advance up to this point and keep until the final steaming with a damp cloth over top).
• Return the dried couscous to the top of the couscousiere (resealing it with cheesecloth again) and dribble couscous in as before, in a soft mound. Steam uncovered for 20 minutes more. Serve with chick peas stew and garnish with sliced toasted almonds.

SAVOURY COUSCOUS

Steps:

• Heat butter in sauce pan (which has a lid).
• Add chopped onions, stir and allow to cook until soft.
• Stir in crushed garlic.
• Add couscous, stir.
• Add chicken stock, stir and bring to boil.
• Remove off heat, cover and allow to stand for 5 minutes.
• Stir in coriander or parsley.
• Add salt and pepper to taste.
• Serve as a side dish.

MEDITERRANEAN COUSCOUS

Steps:

• Combine all ingredients EXCEPT couscous in a pot. Bring to a boil uncovered.
• Remove from heat and immediately stir in couscous. Let stand 5 minutes, covered.
• Fluff with a fork **Important** or it turns to a brick!
• Can be served hot or chill to make a wonderful salad.

BALSAMIC TOMATO COUSCOUS

Steps:

• In a medium pan, bring the broth to a boil.
• When it is boiling add the basil and garlic and stir. Then add the couscous, cover the pan, and remove it from the heat. Let sit 5-10 minutes.
• Chop the tomatoes.
• In a small bowl mix the balsamic vinegar, the oil, and the pepper. Add the tomatoes.
• When the couscous is ready add the tomato mixture and mix well.
• Serve hot or cold.