COUSCOUS WITH FLAVOR



COUSCOUS WITH TOMATO, SCALLIONS, AND LEMON


Couscous is a North African side dish that has become popular in many countries. Historians have different opinions as to the origin of couscous. Some claim China; while others trace its origin to East Africa. The most plausible evidence points to a North African origin, archaeological evidence dating back to the 9th Century and consisting of kitchen utensils for the cooking process.

Couscous granules are made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are roughly spherical shape and about one mil in diameter before cooking. 

For the fluffiest texture, use a large fork to fluff the grains as you would do for any rice; as a spoon or spatula can destroy the light texture. Do not use Israeli Couscous for this recipe, as its larger size requires a different cooking method. sometimes I treat it like rice and use rice vinegar splashed over it as I separate it with a fork.


INGREDIENTS

1 ½ cups plain couscous
1 medium onion, chopped fine
4 teaspoons extra virgin olive oil
2 medium garlic cloves, pressed (about 2 teaspoons)
1 teaspoon grated lemon zest
1/8-teaspoon cayenne pepper
2 cups water¾ cup low-sodium chicken broth Swanson’s or College brand
1½ teaspoons fresh lemon juice
1 medium tomato, cleaned out, diced small (about 1/2 cup) ROMA Tomatoes are good
2 scallions, sliced thin½ teaspoon salt and re-season when served

Ground black pepper to taste.


SIMPLE INSTRUCTIONS
Toast the couscous in a medium saucepan over medium-high heat, stirring frequently, until  some grains are just beginning to brown, about 3 minutes. Do not burn them.

Transfer the grains to a large bowl; set aside.

Combine the onion, 1 teaspoon of the oil, and 1/2-teaspoon salt in the saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8 to 10 minutes.

Stir in the garlic, lemon zest, and cayenne, and cook until fragrant, about 30 seconds. 

Stir in the water and broth and bring to a boil.

Stir the boiling liquid into the couscous; cover the bowl tightly with plastic wrap, and let sit until the grains are tender, about 12 minutes. 

Uncover and fluff the grains with a fork. Stir in the remaining 3 teaspoons oil, lemon juice, tomato, and scallions, and season with salt and pepper to taste. 

COUSCOUS MAY BE FOUND ON THE WEB WITH THOUSANDS OF RECIPES, JUST GOOGLE "COUSCOUS AND IMAGES"


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