Basic couscous
I'm always looking for the amount of liquid to add to plain couscous, so I can make my own without resorting to those boxed mixes. This is a good basic recipe, and then you can add whatever you want to it.
from Mark Bittman's "How to Cook Everything"
3 Tbsp. butter
1 1/2 c. couscous
2 1/4 c. chicken, beef or vegetable stock, warmed
1/2 tsp salt
freshly ground pepper, to taste
Minced fresh parsley for garnish (I left out this, because I wanted to use the couscous as a base)
Place 2 Tbsp. butter in a medium saucepan and turn the heat to medium low. When it melts, add the couscous and cook, stirring, until it is coated with butter, about 1 minute.
Add the stock all at once, along with the salt. Bring to a boil, then turn the heat down to its minimum. Cover and cook until all the liquid is absorbed, 5-8 minutes.
Pour the couscous into a large serving bowl and stir in remaining butter with a fork, fluffing the couscous and breaking up any lumps. Add pepper and more salt if needed, garnish, and serve.
from Mark Bittman's "How to Cook Everything"
3 Tbsp. butter
1 1/2 c. couscous
2 1/4 c. chicken, beef or vegetable stock, warmed
1/2 tsp salt
freshly ground pepper, to taste
Minced fresh parsley for garnish (I left out this, because I wanted to use the couscous as a base)
Place 2 Tbsp. butter in a medium saucepan and turn the heat to medium low. When it melts, add the couscous and cook, stirring, until it is coated with butter, about 1 minute.
Add the stock all at once, along with the salt. Bring to a boil, then turn the heat down to its minimum. Cover and cook until all the liquid is absorbed, 5-8 minutes.
Pour the couscous into a large serving bowl and stir in remaining butter with a fork, fluffing the couscous and breaking up any lumps. Add pepper and more salt if needed, garnish, and serve.
Comments