Chris' Recipes

Bon Appetite!

Couscous

Written By: Chris - Mar• 08•12

So what is Couscous one might ask? it s a coarsely ground pasta made from semolina, a type of wheat.

Thank goodness it is available in an instant form today, rather than the way it was made traditionally.  (from semolina flour; but rather than mixing the semolina with a prescribed amount of water and/or egg into a dough such as they do to make pasta, couscous is made by rubbing the semolina between moistened hands until the flour combines with just enough water to form hundreds of tiny grains . This product has already been steamed and then dried again before it is packaged. It needs only to be soaked in boiling water until it swells, a process that takes about 10 minutes.)

Couscous doesn’t have a lot of flavor on its own, but it works well as a base for vegetable or meat dishes. It also mixes beautifully into salads and can be flavored with herbs like coriander, basil or mint, or even studded with fruit like raisins or apricots. It’s a very neutral and nutritious base for all sorts of dishes!

On with how to prepare my version of what I had on hand!

I prepared it with a simple Tilapia entrée.

Ingredients:
1 Cup Couscous
1 1/2 Cup of prepared Chicken Stock
1- 2 Tablespoons Butter (divided)
Zest of 1/2 Lemon
3 Tablespoon Capers
1 Cup Chicken Broth
2 Tablespoons Lemon Olive Oil
3 Garlic cloves
white wine (about 1// to 1/2 Cup)
4 Tomatoes (seeded & chopped)
Juice of 1/2 Lemon
Salt
1/4 C chopped Mint
1/4 Cup Greek Yogurt
1/2 Cup chopped Cilantro

Start by heating your Chicken Stock. (Water can be used, but it’s not as flavorful).  Sweat your onions out in the butter.  As it get’s dry, add the lemon olive oil starting with one tablespoon.  It may be enough.

   

Add the smashed garlic and saute for a minute or two before adding the white wine.

 

Reduce over medium to low heat until the wine has evaporated.  Once completed, remove ingredients from hot pan and set aside.

With the remaining lemon olive oil, and about an additional teaspoon of melted butter toast the couscous using the same pan for roughly two to three minutes until toasted

 

While it’s toasting, chop your fresh herbs, remove the seeds and chop the tomatoes. setting all aside until the couscous is cooked.

   

Pour toasted couscous into chicken broth.  Stir and cover according to directions.

While couscous is cooking in stock, fry your fish!  Melt another teaspoon or so of butter and splash of the lemon oil in pan. Lightly season your Tilapia with Kosher salt and fresh ground pepper. Sear on both sides until cooked.

 

Rinse the capers quickly under cool water and fluff couscous with a fork.

 

Add in fresh chopped Cilantro and set aside.  In bowl, add lemon juice and peel and mix the yogurt with chopped veggies

   

Gently stir couscous into mixture, serve and enjoy!

 

We ate this hot, but it was also delicious cold the next day!

Enjoy!

Cheers!
~Chris

 

 

 

 

 

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