Couscous
Couscous, not actually a grain but a form of pasta, cooks quickly. Ideally, it is steamed over a spicy stew, from Stifado (page 336) to Chicken and Lentil Tagine (page 284), and certainly you can do that. But you will probably prepare it more frequently if you treat it somewhat like rice, as I do here. The couscous benefits from a short preliminary toasting, which brings out more flavor (otherwise, what you have is plain pasta); alternatively, turn it in butter as I do in the variation.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the couscous in a medium saucepan with a lid over medium heat. Cook, stirring occasionally, until it is aromatic and beginning to turn color, 3 to 5 minutes. Add the stock all at once, along with some salt (unless your stock is very salty) and pepper. Cover and turn the heat to low.
Step 2
Cook for 7 to 12 minutes, undisturbed, until the liquid is absorbed but the couscous is still quite moist. Fluff with a fork and serve immediately.
Couscous with Butter or Oil
Step 3
This is good with currants or raisins and pine nuts: In step 1, put 2 tablespoons butter or extra virgin olive oil in the saucepan, and when it melts (or is hot), add the couscous. Cook, stirring occasionally, until it glistens, just a minute or so. Proceed as directed. When the couscous is done, toss it with another tablespoon or two of butter or oil.
Couscous with Apricots
Step 4
For either the main recipe or the variation, stir in 1/2 cup chopped or snipped dried apricots in step 1, along with the stock.
