Couscous

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Couscous Ingredients

Instructions for Couscous

Couscous is the fast food of side dishes. Couscous is a semolina-flour product with a nutty flavor and a light, fluffy texture. Its a pasta, although it looks like a grain. The instant couscous that is available in most supermarkets is simply semolina (durum wheat flour) that has been mixed with salt water, and then tossed and rubbed into tiny pellets before being dried. Traditional couscous is a staple of North African cuisine and uses a coarser grain. It is prepared in a special pot called couscoussiere (basically a large steamer) and steamed for hours. AVAILABILITY: A few specialty stores may carry the coarser-grain couscous that needs longer cooking, but most supermarkets have the quick-cooking or instant variety. It is available in 10-ounce packages where rice and pasta mixes are sold or in bulk bins at some stores. COOKING COUSCOUS: For 4 servings, bring 1 cup water to a boil; add 1/4 teaspoon salt and, if desired, 1 Tablespoon of margarine or butter. Gradually stir in 2/3 cup couscous; cover pan and remove from heat. Let stand 5 minutes. Fluff couscous lightly with a fork before serving. For added flavor, you can substitute chicken, beef or vegetable broth for the water and salt. SERVING SUGGESTIONS: Spoon cooked couscous on a serving platter; top with stewed meats and/or vegetables. Serve couscous in place of rice, noodles or potatoes. Its a perfect complement to chicken, fish and pork. You can also top couscous with spaghetti or other sauces. Couscous also lends itself to adding seasonings either as a dry mix or during cooking. Source: Sharon Maasdam, FOODday home economist Typos by Dorothy Flatman 1994 From: Dorothy Flatman Date: 09/10/98 At 11:52 Posted to MM-Recipes Digest V4 #3 by "Phillip Waters" on Jan 12, 1999

Main Ingredient: PastaCuisine: Uncategorized

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