Easy Couscous
Because the couscous in American grocery stores is already steamed and dried, it just requires hydrating in hot liquid for about 5 minutes to transform the North African semolina pasta into fluffy beads. This recipe makes 4 cups of cooked couscous, but you can follow a one-to-one ratio of couscous to liquid to make any quantity you like. Couscous is the ultimate blank canvas: Eat with tagine or grilled meat, or toss into a salad.
Ingredients
- 1 1/2cups vegetable or chicken stock, or water
- 2tablespoons extra-virgin olive oil or unsalted butter
- Salt, for seasoning
- 1 1/2cups couscous
- 1/3cup finely chopped parsley and/or 1/2 teaspoon lemon zest (optional)
Directions
In a medium saucepan, bring the stock, oil and a pinch of salt to a boil over high heat. Turn off the heat, stir in the couscous, cover and let steam until all the liquid is absorbed, about 5 minutes.
Fluff couscous with a fork, breaking up any clumps by rolling them between your fingers. Season to taste with salt, then stir in the parsley and lemon zest, if using.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 5 gramsCalories: 221Saturated Fat: 1 gramUnsaturated Fat: 4 gramsSodium: 176 milligramsSugar: 0 gramsFiber: 4 gramsCarbohydrate: 37 gramsProtein: 6 grams
Source: https://cooking.nytimes.com/recipes/1024411-easy-couscous