Hand Rolled Couscous Recipes

Steps:

• Put the semolina in a large mixing bowl. Place 1/2 cup water in a sprayer and use it to moisten the semolina. Begin by spraying the surface, stirring the mixture with your hand, pressing down and moving the palm in a circular motion. It is better to have too little moisture than too much because you don't want to create a dough. Continue to spray and mix until water is evenly incorporated into the semolina; it should form tiny granules without clumping, and not all the water may be needed.
• At this point, depending on the texture of the mixture, you may want to sift it for uniformity and to remove any small clumps. To sift it, shake the moistened semolina through a strainer or colander with holes about 1/8 inch in diameter (better slightly larger than smaller) and into another bowl. After most of it has passed through, stir to continue to pass it through, then press to pass as much as possible. There may be a small amount of doughy mixture that won't go through the strainer - as much as 1/3 cup - and this may be discarded.
• Prepare a couscoussiere or steamer by adding four to five inches of water to the bottom, and bring it to a boil. Add the semolina and steam uncovered for 10 minutes, mixing about every 30 seconds to prevent clumping; after 10 minutes, the mixture won't clump any more. Cover, and continue to steam for another 30 minutes, stirring about every 10 minutes.
• Transfer the couscous to a bowl, sprinkle with salt, and drizzle with oil. Stir gently with a fork. The couscous may be covered and refrigerated at this point for up to three days.
• To serve, bring 2 cups of water or broth to a boil, and set aside. Steam the couscous one more time, covered, over boiling water, for another 15 to 20 minutes. Transfer to a bowl and add 1 to 2 cups of the liquid so it is moist but not wet. Fluff, and serve immediately, or if desired, pass once more through a large-holed sieve or colander. It may be cooled and refrigerated for up to three days; reheat by steaming.

Steps:

• Homemade Greek Seasoning -- You can make a batch of this up and put in a small spice jar. Once you try this, you will always keep some on hand.: 1 1/2 teaspoons dried oregano, 1 teaspoon dried mint, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried minced onion, 1/4 teaspoon dried minced garlic. Options, you can add some lemon pepper, or marjoram, but that is my favorite combination that I use.
• Cabbage -- In a large pot, bring salted water up to a boil and add the cabbage. Blanch, or cook the cabbage just until the leaves are tender or no longer stiff and easy to work work. It should take about 3-4 minutes. Now don't get rid of that water, just turn it off for now. Once the cabbage is cool enough to handle remove the outer leaves, the ones that are soft and no longer stiff. As you get in to the smaller leaves they will be stiffer, so heat up the water to a boil and put the cabbage back in to finish blanching the remaining cabbage, just another 2-3 minutes. Once cool, take off the leaves.
• Set all the leaves off to the side to cool. And don't worry if they are all different sizes, that is just the way stuffed cabbage is. Each stuffed leaf will be a bit different.
• NOTE: Don't throw that water out yet. We use it one more time.
• Fish -- Now you can use a variety of methods, but since you already have hot boiling water from the cabbage, why get rid of it. I simply put a steamer basket (or you can use a colander or even a strainer; I have even used a small grate) over the top, cut my fish fillets into 3" pieces, easier to work with, and add to the steamer basket. Put a lid or foil over the top and just cooked until slightly tender, but not too long. Usually 4-5 minutes is all you need. Remove and let cool.
• Couscous -- Now you can use your favorite brand. Simply follow the directions on the package. My method is to bring a bowl of water up to a boil in the microwave. Remove, add the couscous, cover with plastic wrap and you are done. You want approximately 1 1/2 cups cooked couscous, a little more or less is fine. Just set to the side.
• Vegetable Filling -- In a medium saute pan, heat to medium high and add the olive oil. Add the peppers, onion, celery, and garlic and cook 3-4 minutes until the vegetables begin to soften and the onion gets opaque. Then add in the scallions, parsley, Greek seasoning and olives and just stir to combine all the flavors. Remove to the side.
• Fish filling -- Take you fish and use your fork to flake the fish. I just roughly flake it, it will fall apart as you mix it with the other ingredients. To the couscous, just remove the plastic wrap or fork to "fluff up." Then add the fish, sauteed vegetables, lemon juice and zest, and the egg to the couscous. Mix well. Your filling is done.
• Sauce -- The sauce can simmer as you roll your cabbage leaves. In a medium to large pot bring to medium heat and add the olive oil and then the onions and garlic. Cook for just 2-3 minutes until the onions begin to soften. Deglaze the pan with the white wine and then add in the tomatoes and Greek seasoning. Stir well and then add in the artichoke hearts. Just reduce the heat to low and let it simmer.
• Rolls -- Now the fun part. Lay out the cabbage leaves and put a good spoon of the couscous mixture to the center of the leaf. I fold one end over (the smaller end), then tuck in the 2 sides, and finish rolling. Just like you would make a sandwich wrap. Secure with a toothpick and you are done.
• If you have any filling left, don't throw it out. Save it and reinvent it. Add some feta cheese and fresh tomatoes and serve as a cold salad over a bed of lettuce or stuff in a tomato for a quick healthy lunch or dinner.
• Casserole -- I like to bake mine in a large casserole dish, I add all the cabbage leaves and then top with the simmered tomato and artichoke sauce. In a 350 degree oven, cover and bake 30-40 minutes until the cabbage is very tender and all the filling reheats.
• Serve -- Make sure to serve 2-3 leaves per person and top with extra tomato sauce and the black olives as a garnish. Some crusty bread and you have a great dinner. I love to start with a bowl of creamy potato soup, I made earlier, so just reheat. It makes a nice Sunday Comfort Food Meal for a cold chilly day.