Couscous

Couscous is a great dish for your Holiday meal.   It can be served warm or cold.   It can be a side dish served plain, a salad, a main course (one-pot dish with vegetables, chicken, lamb, and/or beef) and believe it or not even a dessert. This dish is so versatile and the variations are only limited by your imagination.   Here are 3-basic recipes for couscous:

Couscous salad

            Skill Level:  Easy

• ½ cup creamy salad dressing of your choice (avoid cheese dressings like blue cheese which is a bit to strong for this dish)
• ¼ cup plain yogurt
• 1 teaspoon ground cumin
• salt and pepper to taste
• 1 tablespoon butter
• ½ cup couscous
• 1 cup water
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1/3 cup chopped parsley
• 1/3 cup raisins
• 1/3 cup toasted and sliced almonds
• ½ cup canned chickpeas, drained

In a medium bowl, blend creamy salad dressing, yogurt, cumin, salt and pepper. Cover, and place in the refrigerator 1 hour, or until chilled.

Melt butter in a medium saucepan over medium heat. Stir in couscous, and coat with butter. Stir in water; reduce heat, and a simmer, covered, until all water is absorbed, about 30 minutes.

Mix couscous, red onion, red bell pepper, parsley, raisins, almonds and chickpeas into the creamy salad dressing mixture. Cover, and chill in the refrigerator until serving.

Curried Couscous

            Skill Level:   Easy

• 2 teaspoons olive oil
• ½ cup finely chopped onions
• 1 garlic clove, minced
• ½ - ¾ teaspoon curry power
• 1 cup chicken broth
• ½ cup golden raisins
• 1 cup couscous
• ½ cup finely chopped mint

In a non-stick skillet heat oil over moderately high heat until hot but not smoking and cook onion with salt to taste, stirring, until browned lightly. Reduce heat to moderate. Add garlic paste, curry powder and cook, stirring, until garlic paste is golden. Remove skillet from heat and keep mixture warm.

In a small saucepan bring broth to a boil. Stir in raisins and couscous and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in onion mixture, mint and salt and pepper to taste.

Couscous Moroccan Stew

            Skill Level:   Intermediate

• 16 ounces of chopped vegetables of your choice (e.g., carrots, broccoli, cauliflower etc)
• 2 cups garbanzo beans (chickpeas), rinsed and drained
• 1 zucchini, coarsely chopped
• 1 tablespoon lemon juice, fresh
• 1 (14.5 ounce) can chicken broth, canned, low sodium
• 1 (14.5 ounce) can tomatoes, canned, diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 ½ cups red-skinned potato, chopped
• 1 yellow onion, coarsely chopped
• 8 ounces tomato sauce
• 1 ½ teaspoons garlic, minced
• 1 teaspoon cinnamon, ground
• 1 teaspoon coriander, ground
• ½ teaspoon cumin, ground
• ½ teaspoon salt
• ¼ teaspoon black pepper, freshly ground
• ¼ teaspoon sugar
• 10 ounces couscous
• 1 ½ tablespoons fresh herbs, for garnish (mint, cilantro or parsley)
• ½ pound Lamb, chicken, beef cubed (optional)

In a 5-quart pot, combine chicken broth, canned tomatoes (including juice), bell peppers, potatoes, onion, tomato sauce, garlic, cinnamon, coriander, cumin, salt, pepper, and sugar; meat (optional) bring to a boil. Reduce heat to medium-low and cook uncovered until potatoes are barely tender, about 20-30 minutes.

Stir in vegetables, garbanzo beans, zucchini and lemon juice. Increase heat to high and return to boil. Reduce heat to medium-low and cook partially covered, until potatoes are tender; about 10 minutes.   Cook couscous as instructed on package.   Plate couscous on large serving platter.   Make a little well in center and spoon stew in the center well.   Serve warm and sprinkle with chopped mint.

Couscous variations are only limited to your imagination.  You can substitute your potato dishes with couscous.   For example, try your favorite potato or macaroni salad by simply substituting the potato or macaroni with the couscous.   Or substitute your favorite rice or risotto recipes with couscous.