Isabelle’s got me intrigued about this couscous business. I still need to buy some, but I’ve been looking around for more recipes. Here are two from Morocco: Seven-Vegetable Couscous and Pumpkin-Carrot Couscous.
I’m in a hotel with a tiny fridge and a microwave. Depressing, I know. There are several very unclassy things I’ve designed to eat in this situation, two of which are Couscous and a Spinach Black Bean Everything Wrap. Today it’s Couscous, since it’s my bedtime and the wrap is more involved.
- 1/4 cup dried couscous
- 1/2 cup water
- 1 tomato (roma is a good size for 1/2-ish cup of cooked couscous)
- a handful of walnuts, broken or chopped up if they were full-size before
- 1/2 avocado, cubed
- Sea Salt (just because I like how there are fewer, bigger granules. Your preference)
Cook the couscous with the water on High a little less than 3 minutes. Stirring is unnecessary. I like it at about 2 min 45 sec, but 3 minutes works also. Or boil it on the stove if you’re at home (put it in a covered pot and stir maybe once). Oh, by the way, if you bought traditional couscous, it needs to be cooked longer and should be steamed. If your kitchen is not equipped with a couscoussiére (or just a regular steamer), you can put it in a colander/colander+cheesecloth over boiling water. If you steam it, don’t cover it or it’ll be mushy.
Fluff the couscous and mix in the nuts. Grind a little salt on top. Add the tomatoes and avocado and grind a little more salt. Mix it up a little and eat it. It’s so good! Obviously there are tons of other things to put in it. Like plain yogurt, some raisins, walnuts, and a drizzle of honey. Dessert.
Couscous nutrition (per 1/3 cup):