Brown Butter Couscous Recipes

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.

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.

Steps:

• For the hushpuppies: Pour enough oil to reach 3 inches up the sides of a Dutch oven. Heat the oil to 375 degrees F.
• Combine the cornmeal, flour, House Seasoning and baking powder in a medium bowl. Pulse the onions in a food processor until finely minced. Add to the cornmeal mixture and stir to combine. Add the egg and enough buttermilk to moisten into a batter. Separate half of the batter to another bowl, then stir the okra into one of the batters. (Make sure the batter isn't too thin. It should hold its shape when scooped out with a spoon.)
• Arrange some paper towels in a baking sheet and place a wire rack on top. Working in batches, drop heaping teaspoonfuls of each batter into the hot oil using a cookie scoop coated with nonstick cooking spray, and cook until golden brown, 2 to 2 1/2 minutes depending on the size (see Cook's Note). Drain the hushpuppies on the wire rack.
• Meanwhile, make the whipped honey butter: Beat the butter and honey in a bowl with a hand mixer at medium-high speed until light and fluffy. Season with salt. Serve with the hushpuppies.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.

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.

Steps:

• Heat butter in a skillet over medium-low heat; cook and stir butter until foamy and butter begins to turn brown and fragrant, about 5 minutes. Remove skillet from heat, pour butter into a thick glass or metal bowl, and cool to room temperature, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix flour, cornstarch, baking powder, baking soda, and salt together in a bowl.
• Stir brown sugar into cooled butter and mix until well blended; add eggs and vanilla extract and mix well. Slowly stir flour mixture into butter mixture just until dough is mixed. Form dough into small balls and slightly flatten with your hand or fork. Arrange cookies on the prepared baking sheet.
• Bake in the preheated oven until tops of cookies are firm and edges are golden, 8 to 10 minutes. Cool cookies on baking sheet for 3 minutes before transferring to a wire rack to cool completely.

Steps:

• Preheat grill to medium-high heat.
• Heat butter in a small saucepan over medium heat; cook 3 minutes or until browned. Add nuts; cook 1 minute, stirring occasionally. Add couscous; cook 1 minute, stirring occasionally. Add wine and broth; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in lemon rind and juice, 1/4 t salt, and black pepper.
• Combine white pepper, ground fennel, coriander, sugar and 1/4 t salt in a small bowl. Coat salmon fillets with cooking spray. Sprinkle fillets with spice mixture. Place salmon on a grill rack coated with cooking spray. Grill over medium heat 4 minutes on each side or until desired degree of doneness.
• Serve hot with couscous.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting.
• Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.
• Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool.
• In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies.