Simple, Easy Couscous recipe
By Bob Ewing
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Simple Couscous Recipe
I enjoy food. I find food shopping, food preparation and oh yes, eating, all to be positive experiences. Dishes well, I do them but it’s always more fun when someone else does the cleaning up.
It is easier to enjoy all that putting a healthy and tasty meal on the table involves, when you have some knowledge about the foods you eat and how to prepare them.
Cooking does not have to be a chore. There are many delicious and nourishing meals that can be prepared fairly quickly.
My interest in food has led some people to call me a foodie. I do not like this term. It diminishes my interest in something that we all have in common, the need to eat. Eating is one of our more social and intimate experiences. Food is meant to be enjoyed and celebrated.
I find food history fascinating and an excellent way to understand the world around us.
Couscous, for example, the origins of couscous is still being debated by food scholars, but it has been a popular food in North Africa for centuries. Traditionally the preparation of authentic couscous requires some time and the proper tools. I have not yet undertaken this experience.
The couscous that I purchase is the small grained Moroccan kind. This couscous has been pre-steamed so all I need to do is mix it with boiling water or stock, cover the pot and wait for the couscous to swell, usually about five to 10 minutes. Do this right and you get a tender, moist taste and light, fluffy texture.
Quick Couscous Recipe:
Pour boiling water over couscous, covering it tightly and letting it absorb the liquid for five minutes. Fluff with a fork and it's ready to serve. You can use a vegetable or chicken stock instead of water, if you prefer.
Ingredients:
1 cup couscous
½ cup frozen carrots and peas
1 ½ cups water/stock
Sea salt and pepper to taste.
Favourite hot sauce is optional
Instructions:
Bring water or stock to boil in a saucepan
Stir in couscous, peas and carrots
Add sea salt
Remove pan from heat
Let stand for five minutes
Add black pepper and hot sauce to taste.
Ready to eat.
You can use any vegetables that you want with this recipe. One of the reasons that I enjoy couscous, beside the quick and easy prep time, is its versatility. Hot sauce comes in many levels of heat and a variety of flavours; it is an excellent companion to couscous.
You can also have couscous for breakfast, yes, pasta at the breakfast table. You can add some honey and milk after you have cooked it and let it sit and you have a different breakfast delight.
Or if you want an even tastier couscous breakfast try this.
INGREDIENTS
2 cups skim milk
2 tablespoons honey
ground cinnamon to taste
2 cups dry couscous
1/3 cup chopped dried fruit, you choose
1/3 cup raisins
DIRECTIONS
In a saucepan over medium heat, combine the milk, honey and cinnamon. As soon as it comes to a boil, stir in the couscous. Turn off the heat, cover and let stand for 5 minutes. Stir in the fruit, raisins, and almonds.
Comments
Thanks, it is one of my favourites.
I was raised eating couscous ;)
Being a vegetarian since birth (I do eat fish though), I have had many variations of this easy and versatile grain. The recipe for the breakfast version is something that my mother made for us many mornings when we were young (along with things like puffed millet, homemade rice pudding with soymilk and almond butter on whole sprouted grain breads).
It has been awhile since I've had any couscous and when I saw this it was an instant memory jogger ;)
Have you ever had quinoa?
Greetings, I have indeed eaten quinoa. It is easy to use and quite versatile, thanks for stopping by.
Thanks for the recipe - I was cooking it on the stove top too long, so that's why mine never turned out. It will now. :)
You are welcome glad it helped. Thanks for the visit.
Hello Bob,
I don't think I have tried couscous but it does look simple enough for even me to try. Tomorrow it is.
Thanks Bob.
enjoy and thanks for stopping by.
I've been using cous cous since I moved into my own flat from my parents, its a fantastic and very cheap food that i'd reccomend if you are on a tight budget and can't be bothered to spend a lot of time in the kitchen.
Great recipes by the way, will be trying some of these out, thanks!
You are welcome,enjoy and thanks for dropping by.
I've been using cous cous for years now. It is one of the foods that my finicky eater will eat!!!! Its also economical. Thanks for the article.
Thanks for dropping by.
This sounds so yummy and easy to! I will be making this dish very soon. Thanks for sharing!
Amy
You are welcome, thanks for dropping by.
Actually, couscous is a type of pasta, coolgardenthings, not a grain in and of itself. Also, couscous and quinoa are two very separate things.
Love this recipe.
Great and simple.
Loads of my Israeli friends eat this, and i honestly thought i would never master this food but actually, its easy, cheap, healthy and tastes great!
Thanks Bob.
You are welcome and thanks for dropping by.
I love learning new things, this will be my first try of making couscous,I HOPE I GET IT RIGHT!
I'll let you know, with me, it's always....interesting
I've had 43 brain surgeries, and, though I am a GOOD cook, learning new things is scary sometimes.
(no, not a joke, I'm for real:)
thank you!
Thanks for dropping by.
I practically lived on this stuff while I was in Paris: I like this take on it with the vegetables, but oh my God, if you have any good, tasty extra virgin olive oil around, DO put it in the couscous!I used to eat it plain, added some salt and butter when I had it, but olive oil is just divine.
I'm with you on the Foodie term dislike, though...makes one sound posh and stuck-up about exotic/expensive foods. I love food and food history but am not elitist about it.
Extra virgin olive oil is a good addition, thanks for the comment.
Mark Knowles 4 years ago
This is great! I tried it and it's the first time I've made couscous. Wonderful.