|Couscous is new to many of us, but it
has been standard fare for families in Africa and the Middle East. It
looks like a grain, but it's actually a pasta made from semolina flour,
which is a product of durum wheat. It's sodium free and fat free. Though
it has carbs, it makes a nice side dish, especially when combined with
vegetables or fruit.
The first recipe is for basic couscous, which will show how easy it is to prepare, then more recipes follow to show many great variations.
In saucepan, bring water and salt to a boil; stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with fork. Makes 3 cups, or 4 servings.
Dried Cherry Couscous
Prepare the couscous according to package directions but substitute chicken stock for the water. Sauté the carrots, peppers and green onions in the olive oil for 2-3 minutes. Toss lightly with the cooked couscous, dried cherries, salt and pepper. Serve with roast turkey or chicken. Serves 4.
Couscous with Herbs
In a large casserole dish combine the couscous and water then cover and allow it to stand for 10 minutes. Fluff with a fork and allow to cool until just warm. Mix remaining ingredients. Cover and refrigerate for at least one hour before serving. Serves 6.
Combine all of the ingredients in a 1-qt. microwaveable casserole dish. Cover and microwave on high until liquid is absorbed and the couscous is tender, 5 to 6 minutes. Let stand, covered, for 1 minute more.
Acorn Squash Stuffed with Apple Couscous
From: Vegetarian Gourmet- Winter, 1995
Place couscous in a small mixing bowl. Set aside. Bring apple juice to a boil in a small saucepan and pour over the couscous. Cover and set aside until the juice is absorbed, about 15 minutes. Stir in the fruit, apple juice concentrate, cardamom and maple syrup. Set aside. Steam squash halves until tender, about 15 minutes. Drain and place on a baking sheet. Preheat oven to 350 F degrees. Fill squash halves with the couscous mixture and bake for 20 minutes. Top with pecans and serve. (Notes-you can bake the squash halves until just tender also.)