BVR: Couscous

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* Exported from MasterCook *

 

Couscous

 

Recipe By : Best Vegetarian Recipes, by Martha Rose Shulman, p. 142

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups couscous

1/2 teaspoon salt -- up to 3/4

2 1/2 cups hot stock or warm water

such as Easy Vegetable Stock

(see separate recipe)

 

We think of couscous as a grain, but the grainlike particles are actually

tiny pellets of semolina pasta. However, couscous isn't cooked like pasta,

nor should it be cooked following the directions on most boxes of instant

couscous, which will result in soggy couscous. Like bulgur, couscous has

already been cooked once and dried, so all it needs is soaking to

reconstitute it. However, the grains will be much lighter and fluffier

and, according to some authorities, more digestible, if they are steamed

once reconstituted. This is easily done by placing the couscous in a

colander above the simmering stew with which you are serving it, or in the

oven or microwave. The quantities of couscous that are called for in a

given recipe are usually large compared to other grain recipes. MAKES

ABOUT 5 CUPS, 4 SERVINGS

 

1. Measure out the couscous into a bowl and add the salt to taste. Mix

the salt through the couscous with your hands so that it's well

distributed. Pour the stock or water over the couscous. The couscous

should be completely submerged, with about a half inch of liquid to

spare. Let it sit for 20 minutes, until the water is absorbed. Stir every

5 minutes with a wooden spoon or rub the couscous between your moistened

thumbs and fingers, so that it doesn't clump. The couscous will be

reconstituted but slightly al dente; fluff it with a fork or with your

hands. Taste the couscous and add salt, if necessary.

 

2. Place the couscous in a colander, sieve, or the top part of a

couscoussière and set it over the stew you are serving it with, or over

boiling water, making sure that the bottom of the colander does not touch

the liquid (remove some of the liquid if it does). Wrap a towel between

the edge of the colander and the pot if there is a space, so that steam

doesn't escape. Steam, uncovered, for 20 minutes. Then transfer to a

large bowl or platter.

 

ALTERNATE STEAMING METHODS: The couscous can also steam in the oven or the

microwave. To steam in the oven, place the couscous in a lightly oiled

baking dish, cover tightly with foil, and place in a 350F oven for 20

minutes. To steam in a microwave, transfer to a microwave-safe bowl, cover

tightly with plastic wrap, and pierce the plastic with a knife. Microwave

for 1 minute. Let sit for 1 minute, carefully remove the plastic, and

fluff with a fork. Repeat one more time if desired.

 

Advance preparation: You can steam the couscous twice. Proceed as above -

this can be done hours before you are ready to eat - and repeat one more

time just before eating.

 

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