Colorful Weeknight Couscous Recipes

COLORFUL COUSCOUS

Steps:

• In a large saucepan, heat oil over medium-high heat; saute peppers, onion and garlic until tender, 2-3 minutes. Stir in broth, water, salt and pepper; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork.

PERFECT COUSCOUS

Steps:

• Combine the water or broth, olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil. Stir in the couscous and immediately remove from the heat. Cover and let sit 5 minutes.
• Fluff the couscous thoroughly with a fork (the more you fluff, the more separate and light the grains will be). Season with salt and pepper. If you are making the couscous ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container up to 5 days.

COUSCOUS WITH CELERY, PARSLEY AND RED-WINE VINEGAR

Steps:

• In a small saucepan, bring the beef broth to a boil. Place the couscous in a medium serving bowl. Pour the boiling broth over the couscous, cover with a lid or plastic wrap and let stand for 5 minutes.
• Finely chop the celery and parsley, then scrape them over the couscous. Sprinkle with oil and vinegar, then stir until well mixed. Season to taste with salt and pepper. Let sit 5 minutes, taste and adjust seasoning once more before serving.

CRIMSON COUSCOUS

Steps:

• Bring 3/4 cup water, diced beet, and salt to a boil in a medium saucepan. Reduce heat; simmer beet, covered, until tender, about 15 minutes.
• Reserve 1/2 cup cooking liquid; drain beet. (If you have less than 1/2 cup liquid, add water to fill.) Return beet and liquid to pan. Add butter, coriander, and cumin; bring to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes.
• Fluff couscous with a fork. Stir in apricots, currants, zest, and orange juice. Season with salt and pepper.

MORNING COUSCOUS WITH ORANGES AND DATES

Steps:

• Combine the water and brown sugar or honey in a saucepan, and bring to a boil. Turn the heat to medium, and boil gently until the sugar has dissolved. Stir in the optional orange flower water, the chopped apricots and the raisins or currants, and set aside for five minutes.
• Place the couscous in a 2-quart bowl, and add the cinnamon and salt. Stir together. Pour on the hot syrup. Mix together with a fork, spatula or wooden spoon, and set aside for 20 minutes, stirring occasionally. At this point, if not eating right away, cover and refrigerate.
• Shortly before serving, steam the couscous in one of two ways. Line a strainer with a double layer of cheesecloth, and dump the couscous into the strainer. Then set above a pot with 1 inch of boiling water. Cover and steam for 15 minutes, making sure that the water is well below the couscous. Transfer to a bowl, add the butter, and toss together until the butter melts. Alternatively, place the couscous in a microwave and cover tightly with plastic wrap. Microwave for two minutes. Carefully uncover, stir in the butter and cover again. Microwave for another two minutes. Remove the plastic, being careful of the steam in the bowl.
• With a paring knife, peel away the skin and pith from the orange, holding it over the couscous so that any juice drips onto the couscous. Still holding the orange over the couscous, cut out the sections from between the membranes.
• Pile the couscous into a mound on a platter, or spoon into individual serving bowls. Decorate with orange sections, date slices and pomegranate seeds, and serve.

COLORFUL WEEKNIGHT COUSCOUS

Steps:

• Heat olive oil over medium heat.
• Add peppers, garlic and onion and saute until onions are translucent.
• Add spices and stir well to coat.
• Reduce heat to low and add 2 cups couscous, then the vegetable stock.
• Keep on heat, stirring until all liquid is absorbed.
• Remove from heat, add in butter, mixing until melted.
• Fluff with fork and serve.