PERFECT COUSCOUS
Couscous isn't a grain, as some people may think - it's actually a type of pasta made from durum wheat and shaped like a grain. The couscous you have in your pantry is most likely instant couscous that's been steamed and dried so it cooks very quickly, for a fast and easy side dish or base for a salad or bowl. Look for whole wheat couscous in your supermarket; it cooks in the same time as the regular variety and has all the virtues of whole wheat pasta. This recipe makes a big batch for make-ahead meal prep but is easily halved.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield about 6 cups
Number Of Ingredients 4
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.
TONIGHT'S COUSCOUS
Make and share this Tonight's Couscous recipe from Food.com.
Provided by Elmotoo
Categories Grains
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil. Add onion & cinnamon stick. Saute 5 minutes.
- Add raisins, ras el hanout, salt & pepper, stir well.
- Add chickpeas, stir to combine well. When thoroughly heated, add couscous & water.
- Stir well, cover, turn off heat & let sit 5 minutes. Stir, serve & enjoy.
Nutrition Facts : Calories 592.2, Fat 9.7, SaturatedFat 1.3, Sodium 1228.2, Carbohydrate 112.3, Fiber 13.3, Sugar 22.2, Protein 17.4
MORNING COUSCOUS WITH ORANGES AND DATES
This is a delicious way to enjoy couscous. You can reconstitute the couscous the night before and keep it in the refrigerator overnight. All it will need in the morning is a steam in the microwave and the addition of the oranges.
Provided by Martha Rose Shulman
Categories breakfast, easy, one pot, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the water and brown sugar or honey in a saucepan, and bring to a boil. Turn the heat to medium, and boil gently until the sugar has dissolved. Stir in the optional orange flower water, the chopped apricots and the raisins or currants, and set aside for five minutes.
- Place the couscous in a 2-quart bowl, and add the cinnamon and salt. Stir together. Pour on the hot syrup. Mix together with a fork, spatula or wooden spoon, and set aside for 20 minutes, stirring occasionally. At this point, if not eating right away, cover and refrigerate.
- Shortly before serving, steam the couscous in one of two ways. Line a strainer with a double layer of cheesecloth, and dump the couscous into the strainer. Then set above a pot with 1 inch of boiling water. Cover and steam for 15 minutes, making sure that the water is well below the couscous. Transfer to a bowl, add the butter, and toss together until the butter melts. Alternatively, place the couscous in a microwave and cover tightly with plastic wrap. Microwave for two minutes. Carefully uncover, stir in the butter and cover again. Microwave for another two minutes. Remove the plastic, being careful of the steam in the bowl.
- With a paring knife, peel away the skin and pith from the orange, holding it over the couscous so that any juice drips onto the couscous. Still holding the orange over the couscous, cut out the sections from between the membranes.
- Pile the couscous into a mound on a platter, or spoon into individual serving bowls. Decorate with orange sections, date slices and pomegranate seeds, and serve.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 0 grams, Carbohydrate 55 grams, Fat 0 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 28 grams
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- Almond Citrus Couscous. View Recipe. In this refreshing summer salad, pearl (Israeli) couscous combines with almonds, celery, onion, tomato, and herbs and is tossed with lemon zest and olive oil.
- Israeli Couscous and Cheese. View Recipe. This delicious side combines the best of mac and cheese, couscous, and risotto! You'll want to use Israeli couscous here.
- Couscous Fruit Salad. View Recipe. Pearl couscous simmers with dates, raisins, dried cranberries, peanuts, chopped mango, and just enough chopped green onion and garlic to add a slight savory edge.
- Greek Chicken Couscous Bowl. View Recipe. Couscous goes Greek here. This bowl is loaded with couscous, fresh veggies, lemony chicken, and tzatziki sauce! "Can be made ahead of time and re-heated for a healthy work-lunch option too!"
- Couscous Primavera. View Recipe. "This is a healthy, delicious, and easy side dish that takes about 10 minutes to make," says Chef John. "I'm borrowing the name from Pasta Primavera which, like this recipe, takes advantage of fresh, seasonal, green produce."
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- Plain Fluffy Couscous. If you've never prepared couscous, learn how to cook it perfectly first. Like cooking rice, there are several tips to help you ensure that the grain is never dried out or hard.
- Toasted Israeli Couscous With Corn and Herbs. Try a classic Israeli couscous salad if you’re looking for a healthy alternative to a rice bowl. It’s made by cooking couscous until golden, then adding other ingredients like onion, corn, and herbs.
- Swiss Chard With Chickpeas and Couscous. This simple couscous recipe uses chickpeas instead of chicken or beef. These healthy legumes are loaded with fiber and protein, making them an ideal meat alternative for vegans or vegetarians.
- Moroccan Couscous Salad. The best part of this authentic Moroccan couscous salad is that you can make it several days ahead and enjoy it for lunch or dinner all week.
- Cauliflower and Chickpea Stew With Couscous. This couscous stew has a rich flavor thanks to the addition of spices like cumin, ginger, and black pepper.
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