Spiced And Steamed Couscous With Brown Butter Recipes

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.

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:

• Place couscous in a fine strainer and rinse under cold running water. Dump couscous onto a sheet pan, sprinkle with salt, and let stand until grains swell, about 10 minutes. Break up lumps with your fingers.
• Partially fill a large steamer pot or stockpot with 1-inch water. Bring water to simmer. Place damp tea towel in steamer or colander and add couscous. Fold towel over couscous. Steam, covered, over simmering water for 15 minutes.
• Pour couscous onto large, rimmed baking sheet and sprinkle with 1/2 cup cold water. Toss with slotted spatula until cool and the water is absorbed. Spritz hands with olive oil and spread out couscous, breaking up any lumps as you go. Set aside for 5 minutes.
• Refill pot with enough water to make 1-inch again. Return couscous to colander or steamer and steam, covered, for 10 minutes.

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, combine 2 cups chicken stock, olive oil, saffron, and salt. Bring to a simmer over medium heat for 5 minutes, stirring to dissolve salt. Remove from heat and let stand at room temperature for 30 minutes to infuse saffron flavor.
• Fill the bottom of a couscoussier half-full with water. Add carrots, onions, celery, and parsley; bring to a simmer.
• Place the couscous in a very large glass bowl; pour the infused stock over couscous, straining to remove saffron, if desired. Let couscous absorb the liquid, stirring occasionally, about 15 minutes.
• Scoop up some of the couscous and rub it with your fingers to separate any lumps, letting it fall back into the bowl. Repeat process until no lumps remain.
• Meanwhile, increase heat under couscoussier to bring water to a gentle boil; add more water if needed to maintain level.
• Transfer couscous to a steamer basket set over a plate to catch any grains (returning them to the basket if they do). Run fingers lightly over top to make sure couscous is evenly distributed; set steamer basket over gently boiling water in couscoussier. If necessary, carefully wrap a large piece of plastic wrap around the rim of bottom pot to keep steam from escaping. Once couscous begins to steam, steam for 30 minutes.
• Carefully remove plastic wrap, if using, and then steamer basket, pulling toward you so you do not get burned by escaping steam. Spread couscous on a terra-cotta tray or in a bowl and let stand until cool enough to handle.
• Meanwhile, add enough water to bottom of the couscoussier to bring its level back to the halfway point. Return to a boil. Clean and dry the steamer basket, discarding any couscous that stuck to it.
• Repeat process in step 4 to separate couscous. When couscous returns to room temperature, transfer couscous to cleaned steamer basket; add plastic wrap, if needed, and steam until tender and appears sweaty, 15 to 30 minutes. Spread couscous out on tray or in bowl and let cool.
• Place remaining 1/2 cup chicken stock in a clean spray bottle or small bowl. Return couscous to steamer basket; set over couscoussier; bring to a gentle boil. Immediately begin to add remaining stock, spraying couscous 15 to 20 times or drizzling with about 2 tablespoons over grains. Continue adding stock and stirring occasionally for about 15 minutes. Transfer couscous to tray or bowl. It should have doubled in size to about 6 cups.

Steps:

• Start by heating your oven to about 350°F Brush the tomatoes with the olive oil, season with salt and pepper and place on a baking tray.
• Bake for 10-15 minutes until soft.
• A few minutes after the tomatoes go in, place the broccoli and beans in a steamer and steam for about 6 minutes, or until just tender.
• At the same time as you start the broccoli cooking, mix the couscous and spices in a large bowl, pour over the hot stock, cover and leave for 5 minutes.
• Finally, heat up a frying pan or griddle and cook the halloumi for about 2 minutes on both sides until brown.
• Mix the broccoli and beans into the couscous along with the lemon juice.
• Pile onto places and place the tomatoes around the edge of the plate.
• Top with the halloumi, season and serve.

Steps:

• Preheat oven to 350 degrees.
• Place almonds on a baking sheet and toast for 10 minutes until golden brown (break open to check). Let cool.
• Combine almonds with couscous, prunes, clarified butter, lemon juice, chives, and cinnamon; season with salt.

Steps:

• Toast and chop cashews or pistachios.
• Melt 1/4 c butter in medium saucepan over low heat.
• Add spices and cook 2 minutes, stirring occasionally.
• Add stock and currants.
• Can be prepared 4 hours ahead, bring to boil.
• Mix in couscous and 2 tbsps.
• butter.
• Cover and remove from heat.
• Let stand 5 minutes.
• Fluff with fork; season with salt.
• Transfer couscous to bowl, add nuts and toss well.

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:

• 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.