V
vp311
Guest
Can someone please explain to me how to make couscous. Thanks in advance.
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Mama Mangia
Super Moderator
I've had no problems following the box directions.
Here'a a couple recipes:
Couscous Pilaf
1 Tbs olive oil
1 Tbs unsalted butter
1 small onion, cut into 1/4-inch dice
3/4 tsp ground cumin
pinch of cayenne pepper
2/3 cups Israeli couscous, or one 10-ounce box medium-grain couscous
1 1/4 tsp salt
1/4 tsp freshly ground pepper
2 Tbs fresh flat-leaf parsley, coarsely chopped
1 If using Israeli couscous, bring 2 1/2 cups water to a boil in a medium saucepan; if using regular couscous, reduce amount of water to 2 1/4 cups. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and sauté for 1 minute more.
2 Stir in couscous, salt, pepper, and boiling water. Cover and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley.
Curried Couscous
1/2 cup couscous
1/2 cup chopped sweet red pepper
1/2 cup chopped apple
1/4 cup golden raisins
1 green onion, chopped
1/2 Tablespoon curry powder
1/2 Tablespoon brown sugar
1 cup vegetable broth
topping
2 Tablespoons pine nuts, toasted
Place couscous, peppers, apples, raisins, onion, curry powder and brown sugar in rice bowl or 4 cup glass dish glass dish. Add broth; stir to combine. Place bowl in steamer tray, filling water level to medium and steam uncovered for 20 minutes. Meanwhile, toast pine nuts by placing nuts in a small, heavy frying pan over medium heat. Stir occasionally until lightly browned. Set aside. Let couscous mixture rest for 5 minutes after timer sounds. Serve topped with toasted pine nuts. Serves 4.
I like to use couscous in soups and side dishes for a nice change.
Here'a a couple recipes:
Couscous Pilaf
1 Tbs olive oil
1 Tbs unsalted butter
1 small onion, cut into 1/4-inch dice
3/4 tsp ground cumin
pinch of cayenne pepper
2/3 cups Israeli couscous, or one 10-ounce box medium-grain couscous
1 1/4 tsp salt
1/4 tsp freshly ground pepper
2 Tbs fresh flat-leaf parsley, coarsely chopped
1 If using Israeli couscous, bring 2 1/2 cups water to a boil in a medium saucepan; if using regular couscous, reduce amount of water to 2 1/4 cups. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and sauté for 1 minute more.
2 Stir in couscous, salt, pepper, and boiling water. Cover and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley.
Curried Couscous
1/2 cup couscous
1/2 cup chopped sweet red pepper
1/2 cup chopped apple
1/4 cup golden raisins
1 green onion, chopped
1/2 Tablespoon curry powder
1/2 Tablespoon brown sugar
1 cup vegetable broth
topping
2 Tablespoons pine nuts, toasted
Place couscous, peppers, apples, raisins, onion, curry powder and brown sugar in rice bowl or 4 cup glass dish glass dish. Add broth; stir to combine. Place bowl in steamer tray, filling water level to medium and steam uncovered for 20 minutes. Meanwhile, toast pine nuts by placing nuts in a small, heavy frying pan over medium heat. Stir occasionally until lightly browned. Set aside. Let couscous mixture rest for 5 minutes after timer sounds. Serve topped with toasted pine nuts. Serves 4.
I like to use couscous in soups and side dishes for a nice change.