You'll need a 2 quart stainless steel pot with a tight fitting lid tfor this recipe.
Couscous is Middle Eastern Pasta, traditionally made by hand from semolina flour. It's mindboggling to think of people making these tiny pellets, but now it's all done by machine.
The couscous which we commonly find in stores is instant couscous, add water and stir. Someday we'll find and cook and eat authentic couscous, but for now, let's go with what we've got.
Couscous is wonderful because it's quick and easy to make, and like it's Italian counterpart, is a base for so many sauces and stews. But couscous in the hands of small children is a nightmare clean up problem, way worse than rice, which at least sticks to them. On the other hand, children will actually eat couscous!
Judy Kingsbury, Savvy Veg
Ingredients:
1 cup couscous
1 1/2 cups boiling water
1/2 tsp salt
1 -2 Tbsp olive or vegetable oil
Helpful Hints:
Couscous is available in whole wheat in some stores. If not, you may be able to find it online.
Couscous will stay fresher in the fridge if you're not going to use it up quickly
For a bit of fanciness, toast some pine nuts in the oil before you add the couscous, and throw in a handful of currants or raisins and a cinnamon stick with the boiling water
Stir a few pinches of dried leaf herbs or fresh minced herbs with the couscous - basil & oregano, or thyme & marjoram, or rosemary
Directions
Heat oil in pan on med-low for 5 minutes, add couscous and salt
Stirring constantly, toast couscous until it is golden brown in color (3 minutes)
Don't leave it unattended - it'll burn quickly
Pour in the boiling water and immediately cover with lid
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