by
menhir
@ 12 Oct. 2006 - 19:48:40
There's a whole pile of easy ways to use couscous but this particular recipe caught my eye and I enjoyed it very much. It has gentle spices in it but if you have a strong palette and digestive system you could always add harissa paste to it while it is on your plate, or, forget the mild spices and and use the really hot blasting ones in the preparation stage. I have a gentle palette so stay with the mild spices for most things, occasionally risking a medium chilli or two or some medium strength curry powder.
...Just hopping off to get the recipe;
Oh dear, all this talk of food made me feel hungry so I had a bit of ewe's cheese and a spiced bun Leaves only for dinner now...
Spicy Chickpeas and Couscous recipe for one, so increase ingredients accordingly; this includes my variations.
1 small onion - chopped;
a little oil;
1 clove garlic - crushed;
Pinch of cumin;
Pinch of Cinamon;
1/2 tsp turmeric - (yellow colouration and some flavour);
1 small carrot thinly sliced - I cut the carrot lengthways into about 3 sections as it was a long one, and then cut it into slivers.
200mls or 7fl.oz stock fluid - chicken or vegetable (I used stock cubes);
1 courgette (zucchini) sliced;
1 tomato, chopped; ( I used a red pepper for colour, and sliced it instead - I'd used up all my tomatoes!)
4 ready-to-eat apricots, halved. I used semi-dried ones, used fewer through personal choice and chopped them to make it easier to stir them through the mix.
4 tablespoons of chickpeas (canned are okay);
45g/1.5 oz couscous.
Method:
Use suitable size of pan, a deep skillet or saucepan, oven dish; non stick is best.
Soften the onions in the oil, add the garlic and the spices and let them cook for 1 minute, stirring as they do.
Add carrots and stock liquid and bring to a simmer, cover pan,
carry on cooking for about 10 minutes, stirring occasionally.
Add courgettes, tomatoes, chickpeas and bring back to a simmer;
cook for another 10 minutes or so, till courgettes are just tender.
Push vegetables to one side of the cooking pot and stir couscous into the juices. Cover pan/pot and remove from the heat. Allow to stand for 5 minutes.
If necessary, fluff up couscous before serving.
(If dish is too dry - mine wasn't - stir in a little boiling water.)
Bon Appetit! 