Savoury Couscous Food

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.

SWEET AND SOUR COUSCOUS-STUFFED PEPPERS

Steps:

• Preheat the oven to 450 degrees F. Pulse the carrots, celery and shallots in a food processor until coarsely chopped.
• Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium high. Add the chopped vegetables and cook, stirring frequently, until light golden and soft, 8 to 10 minutes. (Add a splash of water if the mixture begins to stick.) Add the ground beef and 4 teaspoons of the tomato paste and cook, breaking the mixture up with a wooden spoon, until browned, about 4 minutes. Add 1/2 cup water, the parsley, raisins, 1 tablespoon of the vinegar and 3/4 teaspoon salt. Bring to a simmer and cook until most of the water is absorbed and the mixture gets saucy, about 1 minute. Let cool slightly.
• Meanwhile, toss the pepper halves with the remaining 1/2 tablespoon oil in a microwave-safe bowl. Cover with plastic wrap and microwave until the peppers are pliable, 10 to 12 minutes. Carefully uncover the bowl and pour out any liquid that has accumulated.
• Stir the couscous into the beef mixture. Whisk together the remaining 2 tablespoons tomato paste, 1 tablespoon vinegar and 3/4 cup water in the bottom of a large baking dish.
• Carefully transfer the peppers to the baking dish cut-side up and fill each pepper with the couscous mixture. Sprinkle with the cheese. Cover with foil and bake until the peppers are tender and the stuffing is hot, 20 to 25 minutes. Serve warm or at room temperature drizzled with the tomato cooking liquid.

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.

COUSCOUS WITH SAVORY CARAMELIZED ONION

Steps:

• In large heavy saucepan, heat oil over medium-high heat.
• Add onion, stirring to coat with oil; reduce heat to low.
• Cook, covered, 15 minutes.
• Stir in raisins, sugar, cloves, cinnamon stick, pepper, ginger and nutmeg.
• Cook, covered, 30 to 40 minutes, until onion is tender, dark brown and juicy.
• In medium pot, cook couscous according to package instructions, using stock instead of water. For Vegetarian use only a vegetable based mushroom stock.
• Fluff.
• Heap in serving dish.
• Top with onion mixture.
• Spoon some paneer over the top if you desire.

COMPANY COUSCOUS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir couscous into boiling water and return water to a boil. Cover and remove pot from heat. Let stand 5 minutes, then fluff with a fork.
• While the couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, green onions and peppers; saute briefly. Stir in tomatoes, basil, cooked couscous, salt and pepper. Mix together and transfer to a 1 1/2 quart casserole dish. Splash some balsamic vinegar on top.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes. Sprinkle with Parmesan cheese while still warm.