Joy Of Cooking 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.
JOY OF COOKING COUSCOUS RECIPE
Provided by á-6382
Number Of Ingredients 20
Steps:
- 2 lb. lamb OR 1 lb. lamb, 1/2 lb. beef, 1/2 chicken (cut into good-sized chunks) Olive oil and sear meat, then add: 2 cups turnips 1 1/2 cups sliced carrots 3/4 cup chopped onions 1/4 tsp. black pepper 1/2 Tbsp. salt 1/4 tsp. saffron 1/2 tsp. turmeric 1/4 tsp. ginger 2-3 cups stock, to cover Bring this mixture to a boil, reduce the heat, and simmer 40 minutes. Then add: 2 c. sliced zucchini or yellow squash 2 quartered tomatoes or 1/2 c. tomato paste 1 small cabbage, quartered 1 stalk fennel, quartered 3 or 4 minced sweet peppers 1/4 to 1/2 c. raisins 1/4 c. chopped parsley Simmer 1 hour 20 minutes longer. Remove one cupful of the stew liquid and "inflame" it with: 1/4 tsp. cayenne, or red or chili pepper 1/4 tsp. ginger
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- Put 1 cup of broth (or water) in a sauce pan. Add a small drizzle of extra virgin olive oil and a pinch of kosher salt. Bring water to a boil.
- This is an optional step but can really make a difference in imparting flavor. Heat a little bit of extra virgin olive oil (about 1 to 2 tablespoon) in a non-stick skillet. Add the uncooked couscous and toss around, constantly, using a wooden spoon. You're looking for the couscous to gain a beautiful golden brown color (watch the couscous carefully, this will be quick).u003cimg alt=u0022Toasted couscous in skilletu0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/04/how-to-cook-couscous-recipe-4.jpgu0022/u003e
- Stir the toasted couscous in the boiling water. Cover the sauce pan and remove from heat or turn the heat off immediately. Let the couscous sit undisturbed for about 10 minutes until it has absorbed all the water. Uncover and fluff with a fork. Taste and adjust salt to your liking.u003cimg alt=u0022Cooked couscous in saucepanu0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/04/how-to-cook-couscous-recipe-6.jpgu0022/u003e
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