Tuesday, August 28, 2007
Couscous on the loose......
I always get alot of questions about couscous, so I thought I would devote a post to it. I kind of wing it when it comes to fixing this versatile side dish.
"Durum wheat is indigenous to North Africa, so it serves as the main cereal grain for many of the food preparations in these countries. The Portuguese introduced couscous to other parts of the world more than 400 years ago, although the grain has been around for nearly a 1,000 years. It remains a staple in Morocco, Algeria, Tunisia, Libya and Egypt. Because the process of making couscous can be done in the home, it is more common than pasta in these regions, and the ability to make it is an admired skill."
All I know is that my husband and I can eat a truckload of it per sitting, so I make a little more than 2 servings, a little less than 4 ;) Above, you'll note my preferred whole grain couscous w/flax seed. I think the whole grain lends to its tenderness b/c I get comments from friends all of the time about how moist it is.
Here's my basic weeknight couscous recipe:
1 garlic glove, finely minced or pressed
1 Tbsp olive oil
1 cup couscous
1 1/3 cup chicken broth
1/4 - 1/2 cup finely grated parmesan cheese
salt and pepper to taste
Heat Garlic in sauce pan with olive oil. (I put garlic in when oil is still cold so it has a lesser chance of burning). Stir and cook until fragrant. Add couscous, toss until couscous is coated. Let it hang out for another minute or so and get "toasty" :)
Add broth, bring to a boil, place lid on saucepan, set to the side for 5 minutes. When 5 minutes is up, fluff with a fork and throw in parmesan (and S&P).
Great side dish for fish or grilled chicken (we usually serve this w/our marinated chicken kebabs). Serves 2 very hungry people or 4 people if you have a bunch of other sides.