How to Make Couscous
April 2, 2012 § 5 Comments
I’ve spent quite a bit of time talking about rice because it is cheap and easy, especially if you know how to use a rice cooker. But there are many, many delicious and healthy grains I hope to touch on, and next up is couscous. Couscous is made from semolina flour, has a good deal of protein, and it cooks in about three minutes (you’ll have a tough time finding anything but the instant version of couscous, so it’s pretty safe to assume.) It’s my go-to starch when I’m throwing together a last minute meal.
One of the ideas I have brought up, and will continue to bring up and expand upon, is the idea of free flavor. By adding herbs, spices and veggies to your grains, you can turn a boring pile of clumpy starch into something with depth and flavor. It will sometimes be the best thing on your plate! Here’s a recipe to show you how to use free flavor to enhance this wonderfully simple grain, couscous.
Bring the water to a boil in a small or medium pot. When the water comes to a boil, add the salt, paprika and pepper. Mix until they dissolve. Add the couscous slowly, stirring with a fork as you pour. Turn the heat down to low. Stir once or twice as the couscous is cooking. You want to avoid clumps, but also want to avoid releasing too much starch. It’ll be like eating paste. No good.
When the couscous is finished cooking, about three minutes, sprinkle with the chopped parsley, and mix one final time. Remove from the heat and let stand for three to five minutes. After that, it’s ready to serve.