Best 2 Steamed Couscous Recipes
Step into the world of delectable steamed couscous, a versatile and flavorful grain that embodies the essence of culinary simplicity and global inspiration. As a staple in North African cuisine, couscous has captivated taste buds for centuries with its light, fluffy texture and ability to absorb a symphony of flavors. Whether you seek a quick and nutritious weekday meal or an exotic feast to impress your dinner guests, steamed couscous offers a blank canvas for your culinary creativity. Embark on a culinary journey as we delve into the secrets of creating the perfect steamed couscous, exploring its diverse applications from hearty salads and savory pilafs to delectable desserts.
Check out the recipes below so you can choose the best recipe for yourself!
STEAMED COUSCOUS
Steps:
- Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot.
STEAMED FLOUNDER WITH VEGETABLE COUSCOUS
I wanted to make something light but tasty for Lee and I last night and was so surprised at how much flavor there was for a "light" recipe! I usually end up making some changes or adding my own spices to recipes in some way and this one is no exception. Here are my changes: I used chicken broth instead of water (I...
Provided by cassie thornburg
Categories Fish
Time 25m
Number Of Ingredients 11
Steps:
- 1. In a 2 quart, shallow microwave-safe dish, combine couscous, bell pepper, zucchini, green onion, oregano, 1 TBL oil and 1/2 C water (I used chicken broth). Season with salt and pepper. Cover, and microwave on high until vegetables are crisp-tender, about 3 minutes. Stir mixture.
- 2. Dividing evenly, spread 1TBL Dijon over one side of fish; season with salt and pepper. Roll up each fillet, and place on top of couscous. Cover, and microwave on high until fish is almost cooked through, about 4 minutes. Let stand, covered, 5 minutes to finish cooking. (If the fish is not opaque at this point, as mine wasn't, just put it back in the microwave for 2 more minutes and let rest again. Don't overcook to the point of rubbery fish! You want it to be cooked, but moist and tender).
- 3. Meanwhile, make a vinaigrette: In a small bowl, whisk remaining teaspoon Dijon, with vinegar and remaining 2 TBL of oil. Season with salt and pepper. Drizzle fish and couscous with vinaigrette, and season with ground pepper. Sprinkle with some freshly chopped parsley. enjoy!
Tips:
- Use a fine mesh strainer: This will help to remove any excess water from the couscous, resulting in a fluffy and light texture.
- Fluff the couscous with a fork: This will help to separate the grains and prevent them from clumping together.
- Add flavorings before cooking: This will allow the flavors to infuse into the couscous as it cooks. Common flavorings include olive oil, salt, pepper, and herbs.
- Cook the couscous until it is tender but still has a slight bite: Overcooked couscous will be mushy and unpleasant to eat.
- Let the couscous rest for a few minutes before serving: This will allow the grains to absorb any remaining moisture and plump up.
Conclusion:
Steamed couscous is a versatile and delicious side dish that can be enjoyed with a variety of meals. It is a good source of fiber and protein, and it can be cooked in just a few minutes. With a little creativity, you can easily customize steamed couscous to suit your own taste preferences. So next time you are looking for a quick and easy side dish, give steamed couscous a try!
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