This satisfying side is easy to prepare and goes great with any dish that has a nice sauce. This recipe is originally from Cook's Illustrated, and I've not changed it in any way.
Most of us have had couscous, but do you know what it is? It's not a natural grain like rice, but rather couscous is small steamed balls of crushed durum wheat semolina that is traditionally served with a stew over the top. It is very popular in the cuisines of the Middle East and North Africa.
Ingredients (serves 4-6)
3 tablespoons unsalted butter
2 cups couscous
1 tablespoon finely grated fresh ginger
1/2 teaspoon ground cardamom
1/2 cup chopped dates
1 1/4 cups water
1 cup low-sodium chicken broth
1 teaspoon table salt
3/4 cup coarsely chopped pistachios, toasted
3 tablespoons minced fresh cilantro leaves
2 teaspoons lemon juice
Ground black pepper
Instructions
Heat butter in medium saucepan over medium-high heat. When foaming subsides, add couscous, ginger, cardamom, and dates and cook, stirring frequently, until grains are just beginning to brown, about 5 minutes. Add water, broth, and salt; stir briefly to combine, cover, and remove pan from heat. Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Stir in pistachios, cilantro, and lemon juice, season with pepper to taste, and serve.
Most of us have had couscous, but do you know what it is? It's not a natural grain like rice, but rather couscous is small steamed balls of crushed durum wheat semolina that is traditionally served with a stew over the top. It is very popular in the cuisines of the Middle East and North Africa.
 |
| Served with Turkey Meatballs |
Ingredients (serves 4-6)
3 tablespoons unsalted butter
2 cups couscous
1 tablespoon finely grated fresh ginger
1/2 teaspoon ground cardamom
1/2 cup chopped dates
1 1/4 cups water
1 cup low-sodium chicken broth
1 teaspoon table salt
3/4 cup coarsely chopped pistachios, toasted
3 tablespoons minced fresh cilantro leaves
2 teaspoons lemon juice
Ground black pepper
Instructions
Heat butter in medium saucepan over medium-high heat. When foaming subsides, add couscous, ginger, cardamom, and dates and cook, stirring frequently, until grains are just beginning to brown, about 5 minutes. Add water, broth, and salt; stir briefly to combine, cover, and remove pan from heat. Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Stir in pistachios, cilantro, and lemon juice, season with pepper to taste, and serve.
Comments
Post a Comment