This middle eastern staple, that’s somewhat the weaker cousin of rice or any other grain, couscous is simply durum semolina. With many varieties that you get to see in couscous, traditionally this was steamed over broth or water and later to be served with some sauteed or stewed and buttered vegetables or meats. This easy to make Moroccan delight is a good source of fiber.
For the un-initiated let’s understand that there are mainly three main types of couscous- Moroccan couscous, Israeli couscous, and Lebanese couscous.
Moroccan couscous- this is the and is super easy to cook.
Israeli couscous or the pearl couscous, takes almost around 10-12 minutes to cook and little bigger in size.
Lebanese couscous or the Moghrabieh couscous, takes the longest to cook.
Here are two quick and easy recipes that one can easily toss at home.
This recipe is by Jessica Gavin, a certified culinary scientist and author
Mediterranean Couscous Salad
Ingredients
Couscous
• 1 cup water
• 1 cup instant couscous
• ½ teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
Salads
• ½ cup diced roma tomato, ¼-inch dice
• ½ cup diced english cucumber, seeds removed, ¼-inch dice
• ½ cup diced red bell pepper, ⅛-inch dice
• ½ cup canned garbanzo beans, drained and rinsed
• ¼ cup minced red onion
• ½ cup kalamata olives, pitted and sliced
• 2 tablespoons feta cheese
• 1 teaspoon chopped parsley
• 1 teaspoon chopped mint
• 1 teaspoon chopped basil
• ¼ teaspoon dried oregano
Lemon Dressing
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 3 tablespoons extra-virgin olive oil
This recipe is by author and recipe developer Katie Workman
Lebanese Couscous with Sautéed Kale and Lemon Dressing
Ingredients
• 4 tablespoons olive oil divided
• ¼ cup minced onion
• Kosher salt and freshly ground pepper to taste
• 2 cups Lebanese or Israeli couscous mograbiah
• 4 cups water
• ½ cup minced shallots
• 1 clove garlic finely minced
• 5 ounces baby kale
• 1 teaspoon finely minced seeded jalapeno
• 1 tablespoon fresh lemon juice
• ½ red onion thinly slivered, then roughly chopped
Method
Heat two tablespoons of the olive oil over medium-high heat in a medium saucepan and add the onion. Sauté until the onion is tender and lightly browned, about 4 minutes. Add the couscous and stir until the couscous begins to turn golden and smell toasty, about 4 to 5 minutes. Add the 4 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer for about 15 minutes, or until the couscous is tender, and the liquid is absorbed. Line a rimmed baking sheet with aluminum foil, spray it with nonstick cooking spray (or a brush of oil), and spread the couscous out on the baking sheet to cool to room temperature.
Meanwhile, roughly chop the kale. Rinse well in a colander, then shake the colander to get rid of excess moisture. Heat a large pot over medium high heat. Add 1 more tablespoon of olive oil, then add the shallots and sauté for 4 minutes. Add the garlic, and stir for another minute. Add the kale, season with salt and pepper and sauté for about 5 minutes, until the kale is wilted (if you like it softer, cook it a bit longer).
n large bowl, combine the remaining tablespoon olive oil, the jalapeno, lemon juice, red onion, and salt and pepper, then transfer the cooled couscous to the bowl and toss to combine and coat the grains. The grains may have clumped up a bit – tossing them with the dressing should separate them. Toss in the sautéed kale, taste, and adjust the seasonings as needed. Serve slightly warm or at room temperature.
