Tonights 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.
TONIGHT'S COUSCOUS
Make and share this Tonight's Couscous recipe from Food.com.
Provided by Elmotoo
Categories Grains
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil. Add onion & cinnamon stick. Saute 5 minutes.
- Add raisins, ras el hanout, salt & pepper, stir well.
- Add chickpeas, stir to combine well. When thoroughly heated, add couscous & water.
- Stir well, cover, turn off heat & let sit 5 minutes. Stir, serve & enjoy.
Nutrition Facts : Calories 592.2, Fat 9.7, SaturatedFat 1.3, Sodium 1228.2, Carbohydrate 112.3, Fiber 13.3, Sugar 22.2, Protein 17.4
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