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.

COUSCOUS WITH PARSELY AND PAPRIKA
1 cp couscous
1 ¾ water or stock
1 tsp salt
½ tsp paprika
¼ tsp pepper
1 ½ tsp chopped parsley (or a couple big pinches, if you’re not so uptight)

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.

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§ 5 Responses to How to Make Couscous

  • My personal favorite flavor combo is garlic, chicken stock, and cayenne. You saute slices of garlic in olive oil (start with a cold pan), remove the slices and set them aside on a towel to drain once they are golden, then you add the cayenne and couscous, toast and add your liquid (stock) according to the directions on the package. It is so simple and sooo good. If you really like garlic you can sprinkle the toasted garlic slices over the top when you are done, or add them to a side salad with some fresh Parmesan.

  • xylem_up says:

    My personal favorite involves putting leftovers from other things to use. If you make a lot of Indian food like we do, you will inevitable try making your own ghee at some point (a great idea, btw). I save the solids that I strain off in this process and stir them into grains like couscous.

  • [...] How to Make Couscous (theevolutionofeating.net) Share this:TwitterFacebookTumblrPrintLinkedInDiggEmailStumbleUponRedditLike this:LikeBe the first to like this post. [...]

  • xylem_up says:

    It’s been so long! The internet misses your expertise and hopes you will be back in the fall…

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