Simple Couscous recipe

I enjoy food. I find food shopping, food preparation and oh yes, eating, all to be positive experiences. Dishes well, I do them but it’s always more fun when someone else does the cleaning up.

It is easier to enjoy all that putting a healthy and tasty meal on the table involves, when you have some knowledge about the foods you eat and how to prepare them.

Cooking does not have to be a chore. There are many delicious and nourishing meals that can be prepared fairly quickly.

My interest in food has led some people to call me a foodie. I do not like this term. It diminishes my interest in something that we all have in common, the need to eat. Eating is one of our more social and intimate experiences. Food is meant to be enjoyed and celebrated.

I find food history fascinating and an excellent way to understand the world around us.

Couscous, for example, the origins of couscous is still being debated by food scholars, but it has been a popular food in North Africa for centuries. Traditionally the preparation of authentic couscous requires some time and the proper tools. I have not yet undertaken this experience.

The couscous that I purchase is the small grained Moroccan kind. This couscous has been pre-steamed so all I need to do is mix it with boiling water or stock, cover the pot and wait for the couscous to swell, usually about five to 10 minutes. Do this right and you get a tender, moist taste and light, fluffy texture.

Quick Couscous Recipe:

Pour boiling water over couscous, covering it tightly and letting it absorb the liquid for five minutes. Fluff with a fork and it's ready to serve. You can use a vegetable or chicken stock instead of water, if you prefer.

Ingredients:

1 cup couscous

½ cup frozen carrots and peas

1 ½ cups water/stock

Sea salt and pepper to taste.

Favourite hot sauce is optional

Instructions:

Bring water or stock to boil in a saucepan

Stir in couscous, peas and carrots

Add sea salt

Remove pan from heat

Let stand for five minutes

Add black pepper and hot sauce to taste.

Ready to eat.

You can use any vegetables that you want with this recipe. One of the reasons that I enjoy couscous, beside the quick and easy prep time, is its versatility. Hot sauce comes in many levels of heat and a variety of flavours; it is an excellent companion to couscous.

You can also have couscous for breakfast, yes, pasta at the breakfast table. You can add some honey and milk after you have cooked it and let it sit and you have a different breakfast delight.

Or if you want an even tastier couscous breakfast try this.

INGREDIENTS

2 cups skim milk

2 tablespoons honey

ground cinnamon to taste

2 cups dry couscous

1/3 cup chopped dried fruit, you choose

1/3 cup raisins

DIRECTIONS

1. In a saucepan over medium heat, combine the milk, honey and cinnamon. As soon as it comes to a boil, stir in the couscous. Turn off the heat, cover and let stand for 5 minutes. Stir in the fruit, raisins, and almonds.