I made this gorgeous Harissa Meatball Stew last week ↓
and served it with this↓
It was DEE-LI-CIOUS and inserting a heart after this sentence would be very appropriate. ♥
Perhaps it is only me, but I personally feel that there is something classy about a plate of couscous.
Couscous (pronounced koos-koos) is a dish made from the granules of durum wheat. Couscous is closely related to pasta, as durum wheat grounded into semolina flour, is the same type of wheat that is commonly used to prepare pasta. Did you know that couscous was voted as the third favorite dish of French people 3 years back? I love couscous and this makes me half french.
Oui , je suis français.
A lot of people whom I know are intimidated to cook couscous as they think it is a meticulous process to prepare it. That is actually a misconception cause making couscous is really easy peasy. Couscous on its own is pretty bland, but it can really soak up the flavors of other ingredients. Couscous can also be used to make desserts as well. It usually includes ingredients like rosewater, almonds and dry fruits. Delicious and exotic!
The most basic preparation of couscous,
- Pour 1 1/4 cup of boiling water over 1 cup of couscous.
- Cover and allow the couscous to swell for 5 minutes.
- Fluff up the couscous with a fork and add some butter and herbs/spices to this.
I on the other hand, prefer to cook couscous with stock instead of water as it gives the couscous more flavor. I would season my stock well and let the couscous soak up all the flavors from it. Preparation of this dish is REALLY fast. It requires approximately 10 minutes to cook the stock and 5 minutes for the couscous to swell. You can also add fresh herbs, nuts and dried fruits to your couscous for extra flavor and texture. Almonds and raisins go really well in couscous! I would usually make an extra batch of couscous as this not only tastes good when you first make it, but also any left over is tasty in salads the next day. I love to toss the leftover couscous with these grilled vegetables drizzled with balsamic vinaigrette.
This delicious lemon couscous can be served as a main dish or as a side. You should try serving it with this Harissa Meatball Stew as they complement each other beautifully! 🙂
- 1½ cups couscous
- 1¾ cups vegetable/chicken stock
- Zest of 1 lemon
- 3 tbsp lemon juice
- 1 medium red onion, chopped
- 1 clove garlic, chopped
- 2 green chillis, sliced
- A handful of cilantro or mint - chopped
- 1 tbsp olive oil
- 50g butter
- Salt and black pepper to taste
- Heat olive oil in a medium saucepan and saute onion and green chilies for 2 minutes.
- Add chopped garlic and saute for another 30 seconds.
- Add stock, salt, black pepper and bring to boil. At this point, taste the stock to check the seasoning.
- Mix in lemon zest, lemon juice and couscous. Mix well.
- Cover the saucepan and turn off the fire.
- Let stand until liquid is absorbed, about 5-7 minutes.
- Fluff the couscous with a fork and mix in cilantro/mint and butter.