Houstons Couscous Recipes

HOUSTON'S COUSCOUS RECIPE

Steps:

• In a small saucepan, bring 1 1/2 cups water to a simmer. Add the couscous and cook gently until the water is absorbed, approximately 3 minutes. Remove from heat and transfer the couscous to a baking sheet to cool.
• In another small saucepan, bring the remaining 1 1/2 cups water to a simmer. Add the bulgur wheat and cook gently until the water is absorbed, about 5 minutes. Remove from heat and transfer to a baking sheet to cool.
• In a large bowl, combine the cooled couscous and bulgur wheat. Stir in the radishes, green onions, parsley, raisins, tomatoes, almonds and mint leaves. Add the lemon juice and olive oil, stirring to coat. Season with one-half teaspoon salt and one-fourth teaspoon pepper. Taste and adjust the flavorings and seasonings as desired. This makes about 4 cups salad.

HOUSTON'S COUSCOUS

Steps:

• 1. In a small saucepan, bring 11/2 cups water to a simmer. Add the couscous and cook gently until the water is absorbed, approximately 3 minutes. Remove from heat and transfer the couscous to a baking sheet to cool. 2. In another small saucepan, bring the remaining 11/2 cups water to a simmer. Add the bulgur wheat and cook gently until the water is absorbed, about 5 minutes. Remove from heat and transfer to a baking sheet to cool. 3. In a large bowl, combine the cooled couscous and bulgur wheat. Stir in the radishes, green onions, parsley, raisins, tomatoes, almonds and mint leaves. Add the lemon juice and olive oil, stirring to coat. Season with one-half teaspoon salt and one-fourth teaspoon pepper. Taste and adjust the flavorings and seasonings as desired. This makes about 4 cups salad.

HERBY COUSCOUS

Steps:

• In a medium saucepan, bring 2 1/2 cups water, the butter and 1 teaspoon salt to a boil over medium-high heat. Once the water is boiling, add the couscous. Return the water to a boil, then reduce the heat to medium-low and cook, uncovered, for 8 minutes. Turn off the heat, cover the saucepan and let sit for 5 minutes. Fluff with a fork.
• Add the basil, chives, parsley, olive oil, dill, lemon zest and juice to a large bowl. Add the cooked couscous and toss to combine. Season with salt and pepper, toss to combine.

SEASONED COUSCOUS

Steps:

• In a large saucepan, combine the first eight ingredients; bring to a boil. Remove from the heat; stir in couscous. Cover and let stand for 5 minutes or until the liquid is absorbed. Fluff with a fork.

HAND-ROLLED COUSCOUS

Steps:

• Put the semolina in a large mixing bowl. Place 1/2 cup water in a sprayer and use it to moisten the semolina. Begin by spraying the surface, stirring the mixture with your hand, pressing down and moving the palm in a circular motion. It is better to have too little moisture than too much because you don't want to create a dough. Continue to spray and mix until water is evenly incorporated into the semolina; it should form tiny granules without clumping, and not all the water may be needed.
• At this point, depending on the texture of the mixture, you may want to sift it for uniformity and to remove any small clumps. To sift it, shake the moistened semolina through a strainer or colander with holes about 1/8 inch in diameter (better slightly larger than smaller) and into another bowl. After most of it has passed through, stir to continue to pass it through, then press to pass as much as possible. There may be a small amount of doughy mixture that won't go through the strainer - as much as 1/3 cup - and this may be discarded.
• Prepare a couscoussiere or steamer by adding four to five inches of water to the bottom, and bring it to a boil. Add the semolina and steam uncovered for 10 minutes, mixing about every 30 seconds to prevent clumping; after 10 minutes, the mixture won't clump any more. Cover, and continue to steam for another 30 minutes, stirring about every 10 minutes.
• Transfer the couscous to a bowl, sprinkle with salt, and drizzle with oil. Stir gently with a fork. The couscous may be covered and refrigerated at this point for up to three days.
• To serve, bring 2 cups of water or broth to a boil, and set aside. Steam the couscous one more time, covered, over boiling water, for another 15 to 20 minutes. Transfer to a bowl and add 1 to 2 cups of the liquid so it is moist but not wet. Fluff, and serve immediately, or if desired, pass once more through a large-holed sieve or colander. It may be cooled and refrigerated for up to three days; reheat by steaming.

GREEK COUSCOUS

Steps:

• Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.
• In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.