Cooked in homemade chicken broth.
Slathered in butter and salt.
It's almost addicting, folks.
~ ~ ~
I did the cous cous as a side dish for yesterday's lunch (a complete treat and splurge of a lunch... angus strip steak I'd found marked down at the grocery store and an organic watermelon marked down at our local farm stand). I stirred in some chopped carrots at the last minute and they were good, but it would have been better to put them in at the same time I put in the cous cous so they could be softer. I used my much loved Joy of Cooking
for instructions on how to cook the cous cous (and the steak for that matter... I think I've only cooked steak one other time in my life), but there are also good instructions here. Apart from being a savory side dish, I like to cook it in water and then add a little bit of milk, honey, and cinnamon for a breakfast item.
What are some of your favorite cous cous recipes? The DHM recently gifted us with a bag of it and as the cooler autumn days approach I'm beginning to get the Ever Familiar Fall Feeling of wanting to try new things in the kitchen!
I LOVE couscous! I like to saute onions and garlic in olive oil. When browned, toss in some veggies and stir fry. Cook the couscous, then toss in the veggie pan, add some pine nuts, fresh diced tomato and parmesan and you have culinary bliss Church Mouse style. :)
ReplyDeleteWe use couscous in more of an "instant food" way: pour two cups of boiling water over one cup of couscous, stir, cover tightly, and leave it about ten minutes. Fluff before serving. I use a covered serving bowl that came with our dinnerware, but you could also use a pot with a lid. It's also good reheated for breakfast.
ReplyDeleteI love cous cous too! Learned to eat it and love it in Tunisia! Apple juice and apples!
ReplyDeleteCindy in VA