PERFECT COUSCOUS
Couscous is made from tiny steamed balls of semolina flour. Though we think of it as a grain, it's actually a type of pasta.
Categories Vegetables & Sides
Time 10m
Yield 4 - 6
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 226, Fat 5g, Carbohydrate 37g, Protein 7g, SaturatedFat 2g, Sugar 0g, Fiber 2g, Sodium 220mg, Cholesterol 5mg
BUTTERY COUSCOUS
Serve a big scoop of this buttery couscous alongside your favourite meat or veggie recipe
Provided by Ghillie Basan
Categories Side dish
Time 25m
Number Of Ingredients 5
Steps:
- Soak the couscous in the warm water with the salt for 10-15 mins, until it's been absorbed. Gently break up the grains with a fork and add sunflower oil. Rub the oil into the grains to break them up. Aerate by lifting them up in your fingers and letting them fall.
- Heat the oven to 180C/160C fan/gas 4. Tip the couscous into an ovenproof dish and dot with little bits of butter. Soak a piece of greaseproof paper in water and squeeze out the excess before laying it over the top of the couscous. Place in the oven for 15-20 mins.
Nutrition Facts : Calories 195 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.47 milligram of sodium
BROWN-BUTTER COUSCOUS
This rich couscous recipe from chef Mourad Lahlou's "Mourad: New Moroccan" makes a simple side dish. Also try: Couscous with Meyer Lemon and Parsley, Couscous with Prunes and Toasted Almonds
Provided by Martha Stewart
Number Of Ingredients 3
Steps:
- Melt butter in a small skillet over medium heat; continue cooking until butter is fragrant and nutty brown in color, but not burned. Add browned butter to couscous and season with salt. Serve.
MIDDLE EASTERN CHICKEN POT AND BUTTER-NUT COUSCOUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
- While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.
- Serve chicken over couscous, or vice versa, and garnish with parsley.
SEASONED COUSCOUS
"Partner it with delicious Seasoned Couscous, and you have a winner," Ruth says. Flecked with basil and parsley, the speedy stovetop side dish comes together in a snap.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first eight ingredients; bring to a boil. Remove from the heat; stir in couscous. Cover and let stand for 5 minutes or until the liquid is absorbed. Fluff with a fork.
Nutrition Facts : Calories 185 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 299mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
SPICED AND STEAMED COUSCOUS WITH BROWN BUTTER
Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
Provided by Andy Baraghani
Categories Bon Appétit Couscous Side Cinnamon Anise Coriander Butter Vegetarian
Yield Serves 8
Number Of Ingredients 9
Steps:
- Spread out couscous on a rimmed baking sheet. Bring stock, cinnamon stick, 2 star anise pods, 2 tsp. salt, 1/2 tsp. coriander seeds, and 1/2 tsp. cumin seeds to a simmer in a small saucepan over medium heat, stirring occasionally, until salt is dissolved, about 4 minutes. Let cool. Strain stock over couscous; discard solids. Let sit, stirring occasionally, until liquid is absorbed and grains begin to swell, 10-15 minutes. Rake and rub couscous with your hands until no clumps remain.
- Pour water into a large pot to come 1" up sides. Add garlic, remaining 2 star anise pods, remaining 1/2 tsp. coriander seeds, and remaining 1/2 tsp. cumin seeds and bring to a gentle simmer. Transfer couscous to a steamer basket or a colander and set inside pot, making sure couscous is not touching water. The sides of the steamer basket should be in direct contact with the pot; this forces the steam up through the couscous instead of around the sides. (If there's a gap between the steamer and the pot, fill it in with crumpled foil.) Steam, uncovered, gently tossing occasionally, until steam escapes through couscous, 15-20 minutes.
- Spread out couscous on a clean baking sheet, discarding any grains that may have stuck to steamer basket. Drizzle 1/4 cup cold water over couscous to moisten. Let cool slightly, then rub couscous to break up any clumps.
- Pour fresh water into pot to come 1" up sides and steam couscous again, tossing occasionally, until tender and nearly tripled in size, 15-20 minutes.
- Meanwhile, melt butter in a small saucepan over medium, stirring often, and cook until it foams, then browns, 5-8 minutes.
- Transfer couscous back to rimmed baking sheet and toss with a slotted spoon to remove any remaining clumps. Drizzle with brown butter and toss to coat. Taste couscous and season with more salt if needed.
- Do Ahead
- Couscous can be steamed once 4 hours ahead. Store on baking sheet at room temperature. Steam the second time just before serving.
SPRING VEGETABLE RAGOûT WITH BROWN BUTTER COUSCOUS
The amazingly flavorful couscous here is the result of a trick from the chef Mourad Lahlou, whose San Francisco restaurants, Aziza (currently closed) and Mourad, feature a modernist approach to Moroccan cuisine. Freshly steamed couscous is tossed with sizzling brown butter, lots of chopped preserved lemon and a splash of saffron. It is seriously good with just about anything, especially seasonal vegetable ragoûts. (Saucy braises of lamb, chicken or fish also pair well with it.) The recipe below uses spring vegetables, but you can substitute others throughout the year.
Provided by David Tanis
Categories dinner, grains and rice, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- In a medium saucepan, bring 2 1/2 cups water to a rapid boil. Add salt and couscous, stirring as water returns to boil. Turn down heat to a bare simmer, cover and cook for 5 minutes. Turn off heat and leave covered for 10 minutes. Dump couscous on a baking sheet or large platter, and spread out. Taste for salt and add more if necessary. Fluff, smash any large clumps and leave to cool, uncovered.
- Set up a steamer with a fine mesh basket, with water simmering on low heat, for eventual steaming of couscous. About 30 minutes before serving, put couscous in the steamer basket and raise heat to maintain a rapid simmer. Do not cover. (This extra steaming step produces lighter, fluffier couscous.)
- Make the green sauce: Put cilantro, salt, Serrano chile and olive oil in a blender or food processor. Pulse briefly, then purée into a paste. Add 1/4 cup water, and purée again. Taste and adjust seasoning. Transfer to a small bowl and stir in lime juice.
- Make the ragoût: Put 2 tablespoons olive oil in a deep, wide skillet or Dutch oven over medium-high heat. When oil is hot, add coriander and cumin. Let sizzle for a few seconds, then onions and cook, stirring, until beginning to soften, about 5 minutes.
- Add leeks and season well with salt and pepper. Stir and cook onion-leek mixture until leeks are soft but still bright green, about 5 minutes.
- Add zucchini, season with salt and stir to coat. Add 3 cups water, raise heat to a boil, cover and cook for 2 minutes. Add asparagus and peas, cover and cook for another 2 minutes.
- Add favas, if using, and spinach, cover and cook 1 minute. Turn off heat. (Spinach will continue to cook.)
- Finish the couscous: Set a wide skillet over high heat. When pan is hot, add cold butter and let it sizzle and foam, turning rust-brown but no darker. Add preserved lemon and the saffron and its water to stop the browning. Turn off heat. Add hot couscous to pan and stir to incorporate all elements. Transfer to a warm serving bowl.
- Gently fold vegetables together, then lift from pot and transfer to a deep serving platter, using tongs or slotted spoon. Stir 2 tablespoons green sauce into liquid remaining in pot, then spoon liquid over vegetables. Garnish with cilantro sprigs. Pass remaining green sauce at the table.
Nutrition Facts : @context http, Calories 556, UnsaturatedFat 15 grams, Carbohydrate 67 grams, Fat 26 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 948 milligrams, Sugar 10 grams, TransFat 0 grams
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