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. « Read the rest of this entry »