Ah, just saying the name.... couscous. It just rolls off the tongue evoking images of bazaars and the aroma of a spice market. Yeah, okay, i;m getting carried away. Sometimes, in a food box i receive a box of couscous mix and it's always a surprise how much i enjoy it. Join me past the fold for some ideas on how to cook it.
What's For Dinner is a community diary that appears every saturday night around 4:30 pst and 7:30 est. We talk about food, exchange anecdotes and tell each other what we're having for dinner. Leave politics at the door, pour yourselves a drink and relax.
LEMONY SHRIMP, WHITE BEANS & COUSCOUS
1 10-ounce box couscous (1 1/2 cups)
kosher salt and black pepper
3 tablespoons unsalted butter
2 cloves garlic, chopped
4 scallions, chopped
1 pound medium shrimp, peeled and deveined
1 15.5-ounce can cannellini beans, rinsed
1/2 cup fresh flat-leaf parsley
2 tablespoons fresh lemon juice
In a saucepan, bring 2 cups water to a boil.
Stir in the couscous and ¼ teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving.
Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium-high heat.
Add the garlic and scallions and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes.
Stir in the beans, parsley, lemon juice, remaining 2 tablespoons butter, 1 teaspoon salt, and ¼ teaspoon pepper.
Cook until heated through, 2 to 3 minutes. Serve with the couscous.
COUSCOUS-STUFFED BELL PEPPERS
Brown ½ pound ground beef. Cook ½ cup couscous according to the package directions.
Mix the beef, couscous, 4 sliced scallions, 1 cup crumbled Feta, and ½ cup chopped dried apricots; season with salt and pepper.
Stuff into 4 hollowed-out bell peppers and bake at 400° F, covered, until tender, 45 to 50 minutes.
1 1/4 teaspoons ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1" pieces
2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
1/2 cup golden raisins
1 teaspoon kosher salt
grated zest of one orange
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
1 1/2 cups chicken broth
1/2 cup orange juice
1 1/2 cups couscous
3 tablespoons chopped fresh mint
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Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.
Now, it's your turn to tell us what's for dinner at your house?