Side Pannel
Couscous
Ingredients List
- 1 lb Couscous; not the instant
- -type
- 2 c Cold water
- 1 tb Vegetable oil
- 1 c Room temperature water
- -mixed; with 1 tsp. salt
Directions
In a large bowl, sprinkle cold water over couscous. Drain and let stand for
15 minutes. Drizzle with oil and stir with a fork or your fingers to
separate the granules. Place in a steamer, sieve or colander and set over
boiling water. (If the holes in your steamer are too large, line with
cheesecloth.) Steam, covered, for 10 minutes. Spoon couscous into a large
dish. Sprinkle with salt water and stir with a fork to separate granules.
Return couscous to steamer, cover, and steam until heated through and
tender but not mushy, about 20 minutes. Heap onto a warm serving platter
and stir with a fork again to separate granules. Yields: 6 to 8 servings.
Notes: The term couscous refers to small semolina pasta granules, as well
as to the various stews that are served with it. In North Africa, both the
grains and the stew are traditionally made in a couscoussier, a vessel with
a stewing pot on the bottom and a steamer on top. As the couscous cooks, it
absorbs the flavours ofthe stew below. A steamer or colander set over a
large, deep pot can be substituted for the couscoussier or you can steam it
separately.
15 minutes. Drizzle with oil and stir with a fork or your fingers to
separate the granules. Place in a steamer, sieve or colander and set over
boiling water. (If the holes in your steamer are too large, line with
cheesecloth.) Steam, covered, for 10 minutes. Spoon couscous into a large
dish. Sprinkle with salt water and stir with a fork to separate granules.
Return couscous to steamer, cover, and steam until heated through and
tender but not mushy, about 20 minutes. Heap onto a warm serving platter
and stir with a fork again to separate granules. Yields: 6 to 8 servings.
Notes: The term couscous refers to small semolina pasta granules, as well
as to the various stews that are served with it. In North Africa, both the
grains and the stew are traditionally made in a couscoussier, a vessel with
a stewing pot on the bottom and a steamer on top. As the couscous cooks, it
absorbs the flavours ofthe stew below. A steamer or colander set over a
large, deep pot can be substituted for the couscoussier or you can steam it
separately.
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