Fluffy Couscous Recipes
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.
ROASTED VEGGIES WITH COUSCOUS
Light fluffy couscous with a touch of olive oil with roasted veggies. Dressed with olive oil and balsamic vinegar. A great vegetarian dish. A delight, summer or winter.
Provided by 747
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat your grill to a high heat, outdoor or indoor.
- Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
- While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
- Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.
Nutrition Facts : Calories 224 calories, Carbohydrate 36.8 g, Fat 5.5 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 301.4 mg, Sugar 2.1 g
COUSCOUS FOR ONE
This fluffy couscous is the perfect side dish to our Moroccan Chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 5m
Number Of Ingredients 3
Steps:
- In a small saucepan, bring water to a boil. Stir in couscous, season with salt.
- Remove from heat; cover, and let stand until water has been absorbed, about 5 minutes. Before serving, fluff with a fork
COUSCOUS BASICS
This is a easy basic recipe for couscous making it light and fluffy, not gummy. Be sure to allow the couscous to absorb the water. It's a tiny pasta made of ground semolina flour. Add spices, fruits, nuts, and vegetables you like. You can use a flavored broth to also kick it up. This can be used for a breakfast, side, salad, stuffing......
Provided by Rita1652
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan, bring water to a boil. Add butter, salt and stir. Add couscous and remove from heat and allow to sit for about 5 minutes.
- Fluff with a fork.
Nutrition Facts : Calories 182.5, Fat 2.5, SaturatedFat 0.4, Sodium 104.5, Carbohydrate 33.5, Fiber 2.2, Protein 5.5
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FLUFFY COUSCOUS {PERFECT EVERY TIME} | MEL'S KITCHEN CAFE
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- Melt two tablespoons of the butter in a 12-inch nonstick skillet over medium heat. Add the couscous and cook, stirring often, until some of the grains are just beginning to brown, about 3 minutes. Transfer the couscous to a large bowl.
- Melt the remaining two tablespoons butter in the skillet over medium heat. Add the onion and salt and cook, stirring occasionally until softened, about 5 minutes. Stir in the water and broth and bring to a boil.
- Pour the boiling liquid over the toasted couscous and cover the bowl tightly with plastic wrap. Let it sit until the couscous is tender, about 12 minutes. Remove the plastic wrap and fluff the couscous with a fork. Season with salt and pepper to taste and serve.
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Instructions. 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 …
From onceuponachef.com
Cuisine MoroccanTotal Time 10 minsCategory Vegetables & SidesCalories 226 per serving
From onceuponachef.com
Cuisine MoroccanTotal Time 10 minsCategory Vegetables & SidesCalories 226 per serving
- 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.
THE SECRET TO FLUFFY COUSCOUS | KITCHEN EXPLORERS | PBS FOOD
Joyce Goldstein s wonderful book Saffron Shores (about the foods of the Jewish diaspora in the southern Mediterranean) just showed me a much …
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FLUFFY COUSCOUS
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#15-minutes-or-less #time-to-make #main-ingredient #preparation #healthy #easy #low-fat #dietary #low-cholesterol #low-saturated-fat #healthy-2 #low-in-something #pasta-rice-and-grains #3-steps-or-less
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