How To Make Couscous - Basic Vegetarian Recipe
Couscous: Middle Eastern Pasta
The couscous commonly found in stores is instant - just add water and stir. Someday we'll find and eat authentic handmade traditional couscous, but for now let's go with what we've got.
Couscous is wonderful because it's quick and easy to make, and like it's Italian counterpart, is a base for so many sauces and stews.
But couscous in the hands of small children is a nightmare clean up problem, way worse than rice, which at least sticks to them. On the other hand, children will actually eat couscous!
4 - 6 Servings: You'll need a 2 quart stainless steel pot with a tight fitting lid for this recipe.
Ingredients:
- 1 cup couscous
- 1 1/2 cups boiling water
- 1/2 tsp salt
- 1 -2 Tbsp olive or vegetable oil
Helpful Hints:
- Couscous is available in whole wheat in some stores. If not, you may be able to find it online.
- Couscous will stay fresher in the fridge if you're not going to use it up quickly
- For a bit of fanciness, toast some pine nuts in the oil before you add the couscous, and throw in a handful of currants or raisins and a cinnamon stick with the boiling water
- Stir a few pinches of dried leaf herbs or fresh minced herbs with the couscous - basil & oregano, or thyme & marjoram, or rosemary
Directions
- Heat oil in pan on med-low for 5 minutes, add couscous and salt
- Stirring constantly, toast couscous until it is golden brown in color (3 minutes) Don't leave it unattended - it'll burn quickly
- Pour in the boiling water and immediately cover with lid
- Remove from heat, allow to sit for 5 - 10 minutes
- Fluff gently with a fork and serve.
Things to Eat with With Couscous
- Tofu Burgers - Without The Bun, and with some steamed veggies
- Butternut Squash Stew (vegan)
- Couscous, being dry, invites wet, so it goes with sauces, soups, stews of all sorts
- Children seem to prefer couscous unadulterated, as they do most foods
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