Per a request, I'll expound a little on couscous - I love it.
Couscous is made from granular semolina. Couscous is one of the foods that seems to take on the flavor of what it is combined with. Doesn't have much of a flavor on its own. The grains are so tiny, that it really isn't chewy, it's just 'there' - not realy technical, but...
It's also one of the fastest cooking items ever. Just bring liquid (water, stock, etc.) to boil, add couscous, cover, turn off heat, and let stand for 5 min. Then, just fluff up and add whatever you like to it.
My favorite way to cook it, is to add just a pinch of cayenne to the liquid as you bring it to boil. Just adds a little umph to it.
For serving hot, I add a little sauteed onion, celery and maybe garlic and some dried cranberries, snipped dried apricots.
For serving cold, well here's a couple recipes -
SPINACH COUSCOUS
1 ¼ c chicken broth
¼ tsp. grd. Red pepper (cayenne)
1 c dried couscous
10 oz. frozen chopped spinach -- thawed, spweezed dry
1 T. each: olive oil & seasoned rice vinegar
¼ tsp. salt
Heat broth & cayenne to boil over high heat.
Pour over couscous. Cover and let stand till lliquid has been absorbed, ~5 min.
Add spinach, oil, vinegar, & salt. Mix with a fork.
(If I have some feta in frig, I crumble some into this)
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CHICKEN with BLACK BEAN SAUCE
Recipe By :a Chef's Journey via Bon Appétit, 12/90
Serving Size : 4
2 tablespoons teriyaki sauce
2 cloves garlic -- minced
1 pound chicken breasts, no skin, no bone, R-T-C
Pepper
1 tablespoon vegetable oil
1 large red bell pepper -- chopped/strips(?)
1 large onion -- chopped
2 tablespoons Black Bean sauce -- Oriental
Couscous, cooked
Combine teriyaki sauce & garlic in med. bowl.
Add chix & season generously w/pepper.
Refrigerate 30 min.
Heat oil in wok or heavy large skillet over high heat.
Add bell pepper & onion - cook till onion is almost tender, stirring constantly, ~4 minutes.
Add chicken w/marinade & black bean sauce.
Stir till chicken is cooked thru, ~4 minutes.
Serving Ideas : for Womanspirit - gr. onion flowers.
Bowl in center of platter; ring w/couscous; fill center w/chix. mix.
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one more -
* Exported from MasterCook *
COUSCOUS W/GOAT CHEESE
This was a Sandra Lee (Semi-Home Cooked) recipe from Food network.
Yield: 6 servings
Serve hot.
2 cups low sodium chicken broth
1 pinch saffron threads
1/2 teaspoon salt
10 oz. couscous
1/2 cup slivered almonds, toasted
1/3 cup dried apricots, chopped
1/3 cup raisins
4 ounces goat cheese, crumbled
1/2 cup nicoise olives, pitted
1/4 cup finely chopped parsley leaves
In a medium saucepan, bring broth, saffron, and salt to a boil. Remove from heat and stir in couscous. Cover and set aside for 5 minutes.
Transfer cooked couscous to a medium bowl and fluff with a fork. Add remaining ingredients and toss to combine.
Couscous is made from granular semolina. Couscous is one of the foods that seems to take on the flavor of what it is combined with. Doesn't have much of a flavor on its own. The grains are so tiny, that it really isn't chewy, it's just 'there' - not realy technical, but...
It's also one of the fastest cooking items ever. Just bring liquid (water, stock, etc.) to boil, add couscous, cover, turn off heat, and let stand for 5 min. Then, just fluff up and add whatever you like to it.
My favorite way to cook it, is to add just a pinch of cayenne to the liquid as you bring it to boil. Just adds a little umph to it.
For serving hot, I add a little sauteed onion, celery and maybe garlic and some dried cranberries, snipped dried apricots.
For serving cold, well here's a couple recipes -
SPINACH COUSCOUS
1 ¼ c chicken broth
¼ tsp. grd. Red pepper (cayenne)
1 c dried couscous
10 oz. frozen chopped spinach -- thawed, spweezed dry
1 T. each: olive oil & seasoned rice vinegar
¼ tsp. salt
Heat broth & cayenne to boil over high heat.
Pour over couscous. Cover and let stand till lliquid has been absorbed, ~5 min.
Add spinach, oil, vinegar, & salt. Mix with a fork.
(If I have some feta in frig, I crumble some into this)
-----
CHICKEN with BLACK BEAN SAUCE
Recipe By :a Chef's Journey via Bon Appétit, 12/90
Serving Size : 4
2 tablespoons teriyaki sauce
2 cloves garlic -- minced
1 pound chicken breasts, no skin, no bone, R-T-C
Pepper
1 tablespoon vegetable oil
1 large red bell pepper -- chopped/strips(?)
1 large onion -- chopped
2 tablespoons Black Bean sauce -- Oriental
Couscous, cooked
Combine teriyaki sauce & garlic in med. bowl.
Add chix & season generously w/pepper.
Refrigerate 30 min.
Heat oil in wok or heavy large skillet over high heat.
Add bell pepper & onion - cook till onion is almost tender, stirring constantly, ~4 minutes.
Add chicken w/marinade & black bean sauce.
Stir till chicken is cooked thru, ~4 minutes.
Serving Ideas : for Womanspirit - gr. onion flowers.
Bowl in center of platter; ring w/couscous; fill center w/chix. mix.
-----
one more -
* Exported from MasterCook *
COUSCOUS W/GOAT CHEESE
This was a Sandra Lee (Semi-Home Cooked) recipe from Food network.
Yield: 6 servings
Serve hot.
2 cups low sodium chicken broth
1 pinch saffron threads
1/2 teaspoon salt
10 oz. couscous
1/2 cup slivered almonds, toasted
1/3 cup dried apricots, chopped
1/3 cup raisins
4 ounces goat cheese, crumbled
1/2 cup nicoise olives, pitted
1/4 cup finely chopped parsley leaves
In a medium saucepan, bring broth, saffron, and salt to a boil. Remove from heat and stir in couscous. Cover and set aside for 5 minutes.
Transfer cooked couscous to a medium bowl and fluff with a fork. Add remaining ingredients and toss to combine.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
I think I figured out what I did wrong with my last couscous dish. I frequently add items to rice while it's cooking for flavor and I did that with my couscous. It was so horrible I vowed never to make it again.
