Couscous Basics 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.
SIMPLE COUSCOUS
Gremolata is one of my favorite simple touches to transform a dish into something with that extra "zing".
Provided by Alex Guarnaschelli
Categories side-dish
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Couscous: Bring the water to a simmer in a small pot over medium heat, then turn off the heat.
- In a shallow baking dish combine the couscous, salt and olive oil, tossing to coat. Add in the warm water and smooth the couscous into an even layer. Cover the dish tightly with plastic wrap and allow it to rest for 15 minutes by the stove.
- Gremolata: In a medium bowl, combine the lemon zest and juice with the sea salt, garlic and parsley. Stir in enough olive oil to blend and bring the ingredients together. Taste for seasoning.
- When ready to serve, flake the couscous with a fork and taste for seasoning. If the texture is a little too al dente, microwave the dish for 1 1/2 to 2 minutes. Reseason the couscous with salt, if necessary. Toss it with the gremolata and, again, taste for seasoning.
COUSCOUS BASICS
This is a easy basic recipe for couscous making it light and fluffy, not gummy. Be sure to allow the couscous to absorb the water. It's a tiny pasta made of ground semolina flour. Add spices, fruits, nuts, and vegetables you like. You can use a flavored broth to also kick it up. This can be used for a breakfast, side, salad, stuffing......
Provided by Rita1652
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan, bring water to a boil. Add butter, salt and stir. Add couscous and remove from heat and allow to sit for about 5 minutes.
- Fluff with a fork.
Nutrition Facts : Calories 182.5, Fat 2.5, SaturatedFat 0.4, Sodium 104.5, Carbohydrate 33.5, Fiber 2.2, Protein 5.5
BASIC COUSCOUS
This is a great recipe for anyone who wants to try couscous. It's simple and has great flavour! I like to serve it with chicken and veggies.
Provided by FrVanilla
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, combine everything except the coucous; bring to a boil.
- Stir in couscous. Cover and let simmer for 5 minutes or until the liquid is absorbed. Fluff with a fork.
Nutrition Facts : Calories 192.2, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 45.7, Carbohydrate 34.4, Fiber 2.4, Sugar 0.1, Protein 5.8
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