Friday, July 18, 2008

Couscous - a couple of yummy recipes

I LOVE couscous. I tried it once years ago and it didn't have any flavor, but when I tried it again, I realised it is all in how you cook it. I get whole wheat couscous (found in the healthfood part of the grocery store) and it sports 3 - 6 grams of fiber depending on the brand. I have started serving this instead of rice. The varieties are endless. You can take either of these recipes and change and adapt them to your favorite tastes!

NOTE:I always cook couscous with broth instead of water. It gives it so much more flavor.

Couscous with Almonds (4 servings - adjust measurements according to box directions)

1 1/3 cups couscous
1 1/2 cup chicken broth (or vegetable broth)
1/2 tsp salt
1 TBSP olive oil
1/3 cup slivered almonds

Heat olive oil in a 2 - 3 quart saucepan that has a tight fitting lid. Add almonds and stir until lightly toasted. Add broth and salt and heat to a boil. Add couscous, cover and remove from heat. Let stand for 5 minutes. Fluff with a fork right before serving.

Couscous with Sun-dried Tomatoes and Feta (6 servings)

1 cup boiling water
1/2 cup sun-dried tomatoes (NOT oil-packed)
1 can (14 1/2 ounces) favorite broth - vegetable or chicken
1 1/4 cup couscous
1/2 cup crumbled feta cheese
1/4 cup minced fresh parsley
1/2 tsp dried oregano or 1 1/2 tsp fresh chopped oregano
3 tsp. lemon juice
1 tsp water
1 tsp olive oil

In a small bowl, pour boiling water over tomatoes; let stand for 5 minutes. Meanwhile, in a 2 -3 quart saucepan, bring broth to a boil. Stir in couscous. Remove from heat and let stand covered for 5 minutes.

Drain and chop tomatoes. Add to couscous. Gently stir in all remaining ingredients. Can be served warm as a side dish or cold as a salad.

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