Couscous is a simple and easy dish to make that is steamed. Although that isn’t how I make it in my house. I always had steamed this grain but after marrying my African husband I was taught that couscous needs to be made on the stove, on low heat until it is cooked and all the water has dissipated. The only thing that this does is make the grain a little crispy on the edges and the bottom. After is cooked then remove it from the heat and fluff it with a fork and let it sit for a few minutes before stirring, this loosens any of the grain that is stuck to the side.
It is made from semolina a type of wheat. Although this grain or pasta doesn’t have much of flavour it is wonderful as a base for vegetables and meats. It also can be used in salads.
A wonderful side dish made with couscous and vegetables
- 1 cup water
- 1 cup couscous
- 1 tsp oil
- 1/2 tsp salt
- 1 garlic clove minced
- 1/4 cup diced sweet peppers
- 1/4 cup diced onions
- 1/4 cup diced mushrooms
- 1 tbsp basil
- 1 dash Maggi Liquid Seasoning (or you could use balsamic vinegar)
- 1/4 cup cheese
- In small pot, bring water to boil. Add oil and salt. Add couscous and remove from heat. Let sit for 5 minutes. Fluff with fork.
- While couscous is steaming, cut up onions, peppers and mushrooms. Set aside.
- Once couscous is done, mix vegetables, garlic, basil, couscous and dash of Maggi Liquid Seasoning and place in small casserole dish.
- Bake at 350 degrees for 20 minutes.
- After 20 minutes remove from oven, add cheese and place back in oven until cheese is melted (I had oven turned off at this time)
- To make vegan use vegan cheese like Daiya.
- Serving Size: 2
- Calories: 426
- Sugar: 2
- Sodium: 694
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 72
- Protein: 16
- Cholesterol: 15
This recipe is great with any type of meat or you can eat it by itself as a meal. I made mine in a small casserole dish but it would work perfect in single ramekins ~ you may have to adjust the time slightly.