Seasoned 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!

MOROCCAN SPICED VEGETABLE COUSCOUS

Steps:

• In a medium-size skillet heat the oil over medium heat.
• Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness
• Add the garlic, sauté another minute.
• Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
• Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
• Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.

STEAMED COUSCOUS

Steps:

• Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot.

SEASONED COUSCOUS

Steps:

• In a sauce pan, combine first 8 ingredients; bring to a boil.
• Remove from heat; stir in couscous.
• Cover and let stand for 5 minues or until the liquid is absorbed. Fluff with fork.

GOLDEN SEASONED COUSCOUS

Steps:

• Bring the broth to a boil; cover with a lid to keep hot; set aside.
• In a large skillet melt the butter with oil over medium-high heat.
• Add in chopped onions with 1 teaspoon brown sugar; sauté stirring until light golden brown (about 15 minutes).
• Add in the garlic, cayenne, turmeric, cumin and ground black pepper; stir for 2 minutes.
• Add in couscous and stir until coated with the onion mixture.
• Mix in the hot broth and currants; cover with a lid.
• Remove from heat and let stand for about 10-15 minutes or until all the water is absorbed.
• Fluff with a fork then mix in the almonds, then season with salt and more ground black pepper if desired.