Couscousbasics Recipes

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HOW TO COOK COUSCOUS



How to Cook Couscous image

Learn how to cook couscous perfectly every time! It takes just 15 minutes and a handful of ingredients. This quick couscous recipe is a great side next to your favorite protein, or use it as a bed to a tasty stew.

Provided by Suzy Karadsheh

Categories     Side

Number Of Ingredients 9

1 cup low-sodium broth or water
Extra virgin olive oil
Kosher Salt
1 cup dry instant couscous (I used this couscous)
To Flavor (optional)
Pinch of cumin (or spice of your choice)
1 to 2 garlic clove (minced and sauteed in extra virgin olive oil)
2 green onions (chopped)
Fresh herbs to your liking (I used parsley and dill)

Steps:

  • In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
  • Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.
  • Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.
  • Uncover and fluff with a fork.
  • You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy!

Nutrition Facts : Calories 202 kcal, Sodium 1.1 mg, Fat 1.1 g, SaturatedFat 0.1 g, Carbohydrate 34.2 g, Fiber 5.3 g, Protein 7.1 g, ServingSize 1 serving

PERFECT COUSCOUS



Perfect Couscous image

Couscous isn't a grain, as some people may think - it's actually a type of pasta made from durum wheat and shaped like a grain. The couscous you have in your pantry is most likely instant couscous that's been steamed and dried so it cooks very quickly, for a fast and easy side dish or base for a salad or bowl. Look for whole wheat couscous in your supermarket; it cooks in the same time as the regular variety and has all the virtues of whole wheat pasta. This recipe makes a big batch for make-ahead meal prep but is easily halved.

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield about 6 cups

Number Of Ingredients 4

2 cups water or low-sodium chicken or vegetable broth
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups regular or whole wheat 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.

BASIC COUSCOUS



Basic Couscous image

This is a great recipe for anyone who wants to try couscous. It's simple and has great flavour! I like to serve it with chicken and veggies.

Provided by FrVanilla

Categories     Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups water
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon dried parsley flakes
2 teaspoons chicken base
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 cup couscous

Steps:

  • In a saucepan, combine everything except the coucous; bring to a boil.
  • Stir in couscous. Cover and let simmer for 5 minutes or until the liquid is absorbed. Fluff with a fork.

Nutrition Facts : Calories 192.2, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 45.7, Carbohydrate 34.4, Fiber 2.4, Sugar 0.1, Protein 5.8

COUSCOUS BASICS



Couscous Basics image

This is a easy basic recipe for couscous making it light and fluffy, not gummy. Be sure to allow the couscous to absorb the water. It's a tiny pasta made of ground semolina flour. Add spices, fruits, nuts, and vegetables you like. You can use a flavored broth to also kick it up. This can be used for a breakfast, side, salad, stuffing......

Provided by Rita1652

Categories     Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

1 1/2 cups couscous
2 3/4 cups water
1 tablespoon olive oil or 1 tablespoon butter
1/4 teaspoon salt

Steps:

  • In a saucepan, bring water to a boil. Add butter, salt and stir. Add couscous and remove from heat and allow to sit for about 5 minutes.
  • Fluff with a fork.

Nutrition Facts : Calories 182.5, Fat 2.5, SaturatedFat 0.4, Sodium 104.5, Carbohydrate 33.5, Fiber 2.2, Protein 5.5

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