Couscous

Couscous, a versatile starch made from durum semolina, is not only one of the quickest and easiest side dishes to prepare, but it also serves as an excellent accompaniment to saucy dishes, stews, and braises. This recipe presents a classic version of couscous that can soak up flavorful sauces, making it a convenient and delicious addition to various meals. By toasting the couscous grains in butter or olive oil and using vegetable broth alongside water, this dish becomes even more flavorful and light. Additionally, we explore three delightful variations that infuse couscous with dried fruits, nuts, and citrus juice, elevating its taste and texture to create unique and fresher-tasting options.

SERVES 4 TO 6

INGREDIENTS:

• 2 tablespoons unsalted butter or extra-virgin olive oil
• 2 cups couscous
• 1 cup water
• 1 cup vegetable broth
• Salt and pepper

INSTRUCTIONS:

1. In a medium saucepan over medium-high heat, melt the butter (or heat the olive oil).
2. Add the couscous to the saucepan and cook, stirring frequently, until the grains are just beginning to brown, approximately 5 minutes.
3. Stir in the water, vegetable broth, and 1 teaspoon of salt.
4. Cover the saucepan, remove it from the heat, and let the couscous sit until the grains are tender, about 7 minutes.
5. Uncover the saucepan, fluff the grains with a fork, and season with pepper to taste. The couscous is now ready to serve.

VARIATIONS:

Couscous with Dates and Pistachios:

• Increase the butter (or oil) to 3 tablespoons.
• Add ½ cup of chopped pitted dates, 1 tablespoon of grated fresh ginger, and ½ teaspoon of ground cardamom to the pot with couscous.
• Increase the water to 1¼ cups.
• Before serving, stir in ¾ cup of coarsely chopped toasted pistachios, 3 tablespoons of minced fresh cilantro, and 2 teaspoons of lemon juice.

Couscous with Dried Cherries and Pecans:

• Increase the butter (or oil) to 3 tablespoons.
• Add ½ cup of coarsely chopped dried cherries, 2 cloves of minced garlic, ¾ teaspoon of garam masala, and ⅛ teaspoon of cayenne pepper to the pot with couscous.
• Increase the water to 1¼ cups.
• Before serving, stir in ¾ cup of coarsely chopped toasted pecans, 2 thinly sliced scallions, and 2 teaspoons of lemon juice.

Couscous with Carrots, Raisins, and Pine Nuts:

• Increase the butter (or oil) to 3 tablespoons.
• Before adding the couscous to the pot, add 2 peeled and grated carrots and ½ teaspoon of ground cinnamon. Cook until softened, about 2 minutes.
• Add ½ cup of raisins to the pot with couscous and increase the water to 1¼ cups.
• Before serving, stir in ¾ cup of toasted pine nuts, 3 tablespoons of minced fresh cilantro, ½ teaspoon of grated orange zest, and 1 tablespoon of orange juice.

TIPS:

• Toasting the Couscous: To bring out the nutty flavor and enhance the texture of couscous, ensure that you toast the grains in butter or olive oil over medium-high heat until they are just beginning to brown. Stir frequently to prevent burning.
• Proper Steeping: After adding water and vegetable broth, cover the saucepan and remove it from the heat to allow the couscous to steam properly. The grains will become tender and fluffy in about 7 minutes.
• Flavorful Variations: The variations provided in the recipe offer exciting options to elevate the basic couscous dish. Feel free to experiment with your favorite dried fruits, nuts, and spices to create your own customized versions.

These flavorful variations provide a delightful twist to the classic couscous recipe, offering a variety of tastes and textures to suit different preferences. Serve them as impressive side dishes or as light, standalone meals that will be enjoyed by all!