Joy Of Cooking Couscous Recipes

HOW TO COOK COUSCOUS

Steps:

• In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
• Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.
• Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.
• Uncover and fluff with a fork.
• You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy!

PERFECT COUSCOUS

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.

PERFECT COUSCOUS

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

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