Couscous, a staple in Morocco and North
Africa, is fast gaining a place in Western kitchens alongside
rice and noodles. This tiny North African pasta is quick to cook
and adapts to a variety of recipes. Quick-cooking varieties require
only a brief soaking in hot water, a plus for the busy cook!
Be sure to use couscous made from 100% semolina, as the whole
wheat variety is best used only as a breakfast cereal.
Basic Couscous with Variations
- 2 cups water, chicken, beef or vegetable
broth
2 tablespoons butter
- 1/2 teaspoon salt (optional)
2 cups instant semolina couscous
- In a medium saucepan, bring the water
or desired broth and butter to a boil over medium heat.
- Gradually, stir in the couscous. Remove
from heat, cover and set aside to steep for a minimum of five
minutes.
- Fluff with a fork before serving.
Serves 6 to 8.
Variations:
Butter and Parsley: Stir 2 tablespoons
chopped fresh parsley with 3 to 4 tablespoons softened butter
into the cooked couscous.
Lemon or Lime: Add 1 tablespoon lemon or
lime juice and 1/2 teaspoon of the grated peel to the water.
Moroccan: Add 1/4 cup currants or raisins,
1/4 teaspoon ground cinnamon, 1/4 teaspoon ground turmeric and
1/4 teaspoon ground cumin to the water.
Nut: Stir in 1/2 cup toasted chopped nuts
with the couscous.
Sun-Dried Tomato Basil: Add 4 to 5 rehydrated
sun-dried tomatoes, coarsely chopped, 2 green onions, sliced,
and 1 garlic clove, minced to the water. Stir in 2 tablespoons
minced fresh basil with the couscous.
