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Home › Articles › Food A-Z › Crazy for Couscous

Crazy for Couscous

Cooking This Middle Eastern Staple

By Cheryl Tallman and Joan Ahlers

Pages:  1  2  

Storage
Store couscous in a sealed container or box in the pantry.

Preparation
Couscous is a terrific rice substitute, and is about five times faster to make. Most packages include cooking directions, but here is the general idea. Boil water or stock. Stir in couscous. Remove from heat, cover and let stand about five minutes. Remove cover and fluff with a fork. Serve.

Hint: Add a tablespoon of olive oil to the couscous to prevent it from being too dry.

Endless Variations
After fluffing with a fork, you add a few simple ingredients that will take couscous from bland to gourmet. The possibilities are endless but here are a few simple ideas:
  • Chopped black olives, chopped cashews and halved cherry tomatoes
  • Roasted peppers and chopped fresh chives
  • Chick peas, 1 tablespoon fresh lemon juice and chopped cilantro
  • Lentils, green peas and 1/2 teaspoon cumin
  • Chopped marinated artichokes and crumbled feta cheese
  • Black beans (rinsed), cooked corn, 1 tablespoon lime juice and chopped cilantro
  • Make a couscous bed: If you are grilling fresh fish or shrimp, serve it on a bed of "citrus-infused" couscous. Make couscous according to the package. After you fluff it with a fork, add 2 tablespoons of orange juice, a can of mandarin oranges (drained) and 2 tablespoons of chopped chives. Garnish with slivered almonds or pine nuts.

    Sand Castles
    Just the name of this side dish is cool enough for a little kid to give it a try, and the great taste will keep them digging in.

    Age to introduce: 10 to 12 months (cooked)

    1 box (5 to 6 ounces) couscous
    1 can (14 ounces) vegetable broth
    1 tablespoon olive oil
    1/2 cup frozen peas and carrots combination
    1 small ramekin or small glass cup (this is the mold for your castle)

    Cook peas and carrots according to the package directions. Prepare couscous according to the package directions, but substitute the same amount of broth for the amount of water called for on the package. You can add water to the broth to make up any difference in the amount of liquid called for on the package. After fluffing the couscous with a fork, add the olive oil and the peas and carrots mixture to the couscous and mix gently.

    To make the sand castles: Simply spoon the couscous mixture into the ramekin or glass cup, and pack the mixture down using the back of the spoon. Place a dinner plate over the top of the ramekin and turn the plate over, gently removing the ramekin. Voila, a sand castle! Makes four servings.

    Couscous and Fresh Spinach
    An excellent accompaniment to grilled lamb, beef or portobello mushrooms, this dish is the right mix of sweet, salty and crunchy.

    1 box (6 ounces) couscous
    1/4 cup raisins
    2 tablespoons pine nuts
    1 cup fresh spinach leaves, lightly chopped
    1/2 teaspoon garlic salt
    1/4 teaspoon ground cinnamon

    Make couscous according to package directions, adding 1 tablespoon of olive oil. Fluff couscous with a fork. Toss in raisins, pine nuts, spinach, garlic salt and cinnamon. Cover for three to five minutes or until spinach has wilted. Serve.

    Cheryl Tallman and Joan Ahlers are sisters, the mothers of five children and founders of Fresh Baby.


Pages:  1  2  


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