Couscous

Couscous

Couscous is the national dish of Morocco and is served throughout the Middle East, North Africa and Mediterranean.  The grain is made from durum wheat which has been ground and then rolled in flour, usually cooked by steaming.  Traditionally the couscous was steamed three times, each time having a break from the heat to be rolled by hand and separated, in order to prevent sticking.

A couscousiere is a large double boiler with holes in the bottom of the upper pot which allows its contents to steam while other meat dishes cook below. A couscousiere may be improvised by lining a metal colander with cheese cloth and placing the colander in a 6- or 8-quart pot so that the handles rest on the rim. A piece of heavy-duty aluminum foil can serve as a lid.  Or you can simply cook in a pan with water, fluffing the couscous at the end of the cooking.

Add one cup couscous to 1 1/4 c. chicken broth and steam about 5 minutes or if using the stove-top method, boil the water, add the couscous, cover and let sit 5-10 minutes depending on the size of the couscous.  Fluff by hand or with a fork in a large bowl, so each kernel separates.

Diced roasted red peppers, halved cherry tomatoes, and fresh mint can also be incorporated, together with a teaspoon of grated orange zest.

Israeli Couscous

### Overview
Learn to cook pearl couscous effortlessly with this quick and delicious recipe! Ready in just 15 minutes, this versatile side dish is perfect for any meal.

### What is Pearl Couscous?
Pearl couscous, also known as Israeli couscous, is a type of pasta made from toasted semolina flour. Its larger, round shape and chewy texture make it a delightful addition to a variety of dishes.

### Differences Between Pearl and Moroccan Couscous
Unlike Moroccan couscous, which is small and fluffy, pearl couscous is larger and more similar to pasta in texture. It’s easy to prepare, taking about 14 minutes to cook.

### Ingredients
– 2 tablespoons extra virgin olive oil
– 1 cup pearl couscous
– 1 ½ cups water or broth
– Kosher salt, to taste
– Optional: ¼ cup chopped fresh parsley
– Optional: Zest of 1 lemon

### Instructions

1. **Toast the Couscous**: In a medium saucepan, heat the olive oil over medium-high heat. Add the pearl couscous and stir for about 2 minutes until it turns a golden brown.

2. **Cook the Couscous**: In a separate pot, bring the water or broth to a boil. Add it to the toasted couscous along with a pinch of salt. Bring back to a boil, then reduce the heat to low. Cover and simmer for about 14 minutes, or until the couscous is tender and the liquid is absorbed.

3. **Season and Serve**: Remove from heat and taste for salt, adjusting as needed. If desired, stir in the chopped parsley and lemon zest for added flavor. Serve warm or at room temperature.

### Tips for Customization
– **Broth Swap**: Use broth instead of water for more flavor.
– **Herbs & Spices**: Add fresh herbs like cilantro or dill, or spices like garlic powder or paprika for a unique twist.
– **Citrus Zest**: Incorporate lemon or lime zest for a bright flavor.
– **Dried Fruits & Nuts**: Mix in raisins, chopped figs, or toasted nuts for extra texture and taste.

### Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a little water to a saucepan and warm over low heat. You can also freeze it for 3 to 4 months; just thaw in the fridge overnight before using.

Enjoy this easy, tasty pearl couscous as a side dish or as a base for salads, grain bowls, and more!