What has me crazy for couscous is the versatilty and the texture. This can be taken from a side dish to a main dish with a few added ingredients. It only takes minutes to prepare and the culinary result is as healthy as you want to make it. Healthy and Tasty are easy to achieve while making couscous.
Who were the first people Crazy for Couscous?
They were those located in North Africa. This was a dish of small steamed balls of semolina, usually served with a stew spooned on top. Couscous is to North Africa as Rice is to the Caribbean cuisine.
Couscous is incredibly unique by the way it looks and adapts to whatever ingredient you may have in the kitchen. Enhance the taste by adding minced garlic, ginger and green onions and soften with hot stock rather than water. In African and Arab cuisine, couscous forms a bed for dishes that bear its name, and you can create easy, one-pot meals by stirring couscous into vegetable sautés along with juicy tomatoes or stock toward the end of cooking.
I will be using Near East Couscous, which is sold in many supermarkets. By using this product by itself, the result is rather boring, but when you add fresh vegetables or broth, nuts, raisins you can make a multitude of dynamic dishes. Additionally, couscous is good hot or cold. Near East is a perfect brand to launch a multitude of dynamic dishes. In addition, its good for lunch or as a side dish for dinner or can be used as the main dish like a couscous bowl with salmon, chicken, veggies. The sky’s the limit.
Near East Roasted Garlic: Which I added cilantro, red pepper, garlic, canned artichoke, (assorted nuts before serving).
I hope you enjoy my recipe.
If you make it, let me know and leave a comment on my blog. Also, don’t forget to subscribe to my blog..