Couscous The Basic
Author: asi benizry // Category:
this couscous recipe is very basic. Couscous goes with just about any main course, especially chicken. You will find couscous more often in North African cuisine. Most couscous sold in grocery stores has already been pre-steamed, so preparation is vey simple!
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 1 1/2 cup couscous
- 2 3/4 cups water
- 1/4 teaspoon salt
Preparation:
In a saucepan, bring water to a boil. Add salt and stir. Add couscous and remove from heat and allow to sit for about 5 minutes.Couscous should be light and fluffy, not gummy. Be sure to allow the couscous to absorb the water.
VariationPrepare couscous with chicken broth instead of water. It really makes for a nice flavor.
Couscous Cooking Tips
• Be sure to identify which type of couscous you have purchased (instant or traditional) to properly plan cooking time.• Couscous may also be cooked like rice. Heat butter, add couscous and stir to coat, add stock, bring to a boil, reduce heat to lowest setting, cover and cook (no peeking!) until liquid is absorbed. Fluff to separate.
• If you lack a steamer, a heat-proof colander inside a stockpot will work fine. Line the colander with cheesecloth if the holes are too big.
• When using the long traditional method of steaming couscous, covering the pot is not recommended as the condensation can drip onto the grains and make the couscous mushy.
• As well as a carbohydrate-laden side dish, couscous may also be eaten as a porridge, in salads, or in desserts.
• To double or triple the volume of instant couscous, avoid the hot water method given on the box and take the time to slowly steam it.
• Cooked couscous should be eaten within a couple of days. It may be frozen up to three months.
0 Responses to "Couscous The Basic"
Post a Comment