The Versatility of Couscous
Lemon Couscous, Fajita Couscous, & Figgy Couscous With Goat Cheese
Apr 27, 2009 Rebecca Taylor May
Meet your new best pantry partner - couscous. Couscous is a semolina-based grain, typically used in North African cuisine. Like rice, it tends to be a little boring on its own. But given it's quick cooking time, you do not have worry about a "starting" time or spend half an hour detaching rice grains from your favorite pot with a scouring pad. Not only is couscous a great source of fiber, but it is super-affordable and can be dressed up to complement any type of meal.
Not sure where to start when it comes to the funny little grain? Traditional couscous only takes about fifteen minutes to prepare. Israeli couscous, which bears a resemblance to small pearls, tends to take longer. The suggestions provided in this article are intended to be used with the traditional couscous. The cooking ratio of liquid to grain is simple - two parts liquid to one part couscous. Bring the liquid to boil, pour over couscous (in a separate bowl), cover tightly, and let sit for about ten minutes. If you can boil water, you can make couscous. But now it's time to tap into your inner kitchen artist and transform something edible into an incredible dish.
A simple, no-fuss way to play up the tiny grain is to make a Lemon CousCous:
Ingredients
- 4 cups chicken or vegetable stoc
- 2 cups couscous
- Juice of two small lemons, or one large lemon
- 4 tablespoons extra virign olive oil
- 1 cup crumbled feta cheese
- 1/2 cup fresh chopped basil
- Fresh ground black pepper
Prepare your couscous with the stock and allow to cool. Toss in the feta cheese and fresh chopped basil, then drizzle over the extra-virgin olive oil, fresh squeezed lemon juice, and add a little black pepper. Chill in your fridge and impress your friends. This makes a great summer salad that you can transform into a main dish by adding either grilled chicken or shrimp.
If you are looking for something a bit more spicy, try this bold couscous idea - Fajita Couscous:
Ingredients
- 3 cups chicken or vegetable stock
- 1 and 1/2 cups couscous
- 2 tablespoons vegetable oil
- 1 finely diced jalapeno
- 1/2 cup diced white onion
- 1/2 cup diced bell pepper (any color)
- 1/2 cup diced button mushrooms
- 2 teaspoons cumin
- Fresh ground black pepper
- 2 - 3 dashes hot sauce
Prepare your couscous. In a saute pan, heat two tablespoons vegetable oil over medium, add the jalapeno and allow to cook for two to three minutes. Add the onion, bell pepper, and button mushrooms to the pan and cook until softened. Add the vegetable mixture to the couscous, along with the cumin, black pepper, and hot sauce. Throw on some grilled flank steak, wrap in a tortilla, and you have a quick-fix weeknight meal.
Still need another idea to get you going with couscous? Try this out for your next dinner party - Figgy Couscous with Goat Cheese:
Ingredients
- 4 cups water
- 2 cups couscous
- 2 tablespoons butter
- 6 fresh chopped figs
- 1/2 cup crumbled goat cheese
- 3 - 4 tablespoons honey
- 1/4 teaspoon kosher salt
- Smal handful of mint sprigs
Prepare your couscous and allow to cool. Sautee the figs in the butter just until softened, about 3 to 5 minutes. Add to your couscous, along with the crumbled goat cheese. Drizzle over the honey, add the kosher salt and mix well. Garnish with fresh mint, and let the compliments give your kitchen ego a boost.
Couscous is easily adaptable, quick-cooking, and let's face it- it's fun to say. So, start stocking your pantry with the quirky little grain and you will find that dinnertime does not have to be such a chore. Rather, find that inner chef (it's in there somewhere) and create one of the dishes suggested or start creating your own couscous concoctions.
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