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How To Make Simple 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 delicious sauces and stews.
If you're gluten intolerant or don't find couscous substantial enough, quinoa is an extremely nutritious, satisfying gluten free substitute for couscous!
4 - 6 Servings: This recipe needs a 2 qt stainless steel pot with tight fitting lid.
Printable Recipe: Click the printer icon on your browser - you'll get just the 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 min.)
- 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
Good Things to Eat with With Couscous:
Butternut Squash Stew Crockpot Lima Bean Stew Easy Vegetable Curry Kale Tempeh Saute Lentil Sweet Potato StewComments Or Questions About The Basic Couscous Recipe:
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