Conquering Couscous

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Sailor Kenshin
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Conquering Couscous

Postby Sailor Kenshin » Fri May 26, 2017 6:16 pm

This may not be for everyone, and I'm sure couscous isn't even on the radar screen, but I get really, reeeeally stubborn about conquering a troublesome dish.

So I‘ve done it: developed a method by which this teeny, otherwise-flavorless pasta grain can be made not only papatable, but tasty.

1. Start with aromatic whole spices that can bloom in oil. I used about 1/2-Tb of oil, medium-high heat, and about 1/2-Tb altogether of whole fennel, cumin, and black mustard seed (use whatever seeds you like). Let the seeds pop but not burn.

2. Add a bit more oil OR butter OR bacon fat to the pan, then about a cup of chopped vegetables. I used white and green onion, carrot, and celery. Let them almost brown.

3. Add 1/2 Tb (or more) total of curry powder, turmeric, garam masala, or even a rub. Add salt and pepper to taste. Stir briefly.

4. Then add 1/2 C chopped tomato and stir. In this step, I also added some not-very-ripe pitted cherries. Because I had them.

5. Add your main vegetable of choice (frozen green beans here, but I've also used fresh spinach. If frozen, cook a bit longer) and enough chicken broth or stock to cook it, plus some extra. Because you will add the couscous to this mix and it needs the extra liquid. Cover and simmer until done.

5. Just before serving, stir in the couscous. The amount/ratio you'll want is listed on the package. Unlike rice, the ratio of liquid to couscous is a little over 1-to-1. Cover. Let it rest five minutes. The grain will absorb the liquid. Stir in a little more fat of choice. You're done!

The above version is Indian-flavor inspired, but you could figure out what seasonings you want. You know how to do this! Chopped olives, lemon pepper, thyme, and olive oil would be a good varation, if you want a lemony-olive flavor. Preparing couscous a la Chez Grits would probably be good, too.

Just use enough aromatic spices, vegetables, seasonings, and be sure to use broth, not water. Voila. An all-in-one-side.

Here, with a salad, and some strip steak:

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Re: Conquering Couscous

Postby OldUsedParts » Fri May 26, 2017 6:21 pm

:dont: :roll: very nice Plate. :tup: Is that New York Strip or Texas Strip Steak :laughing7:
OUP

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Re: Conquering Couscous

Postby Kiwiruss » Fri May 26, 2017 6:29 pm

That does look inviting, I love your use of spices as well. BUT I do not like it, every time I've had it its been tasteless. Next time we have a family BBQ I'm going to try your way to see if I can change my views. You use all the things I use in my cooking as well.
Sides also very inviting. Well done.

Russ
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Re: Conquering Couscous

Postby Sailor Kenshin » Fri May 26, 2017 6:36 pm

Thanks! :D

I can see not liking the texture of couscous, but really it's a blank canvas for flavors. PB finished the whole thing while my back was turned. :laughing7:
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Re: Conquering Couscous

Postby Kiwiruss » Fri May 26, 2017 6:42 pm

Sailor Kenshin wrote:Thanks! :D

I can see not liking the texture of couscous, but really it's a blank canvas for flavors. PB finished the whole thing while my back was turned. :laughing7:


Pb?? :whiteflag: :whiteflag:

Russ
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Re: Conquering Couscous

Postby Professor Bunky » Fri May 26, 2017 6:54 pm

Kiwiruss wrote:
Sailor Kenshin wrote:Thanks! :D

I can see not liking the texture of couscous, but really it's a blank canvas for flavors. PB finished the whole thing while my back was turned. :laughing7:


Pb?? :whiteflag: :whiteflag:

Russ


Yes, I finished the remaining couscous cold (with a small bit of leftover steak). It was very good.

OUP, it was a NY Strip Steak (the only kind they sell around here).
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Re: Conquering Couscous

Postby OldUsedParts » Fri May 26, 2017 6:56 pm

Professor Bunky wrote:
OUP, it was a NY Strip Steak (the only kind they sell around here).


Eat them all the time :laughing7: :D :lol:
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Re: Conquering Couscous

Postby woodenvisions » Fri May 26, 2017 7:08 pm

I must confess, I've never had couscous..
It cannot be anywheres near as nasty texture wise as gnocchi can it ??

I despise any gnocchi lol.
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Re: Conquering Couscous

Postby Kiwiruss » Fri May 26, 2017 7:29 pm

Professor Bunky wrote:
Kiwiruss wrote:
Sailor Kenshin wrote:Thanks! :D

I can see not liking the texture of couscous, but really it's a blank canvas for flavors. PB finished the whole thing while my back was turned. :laughing7:


Pb?? :whiteflag: :whiteflag:

Russ


Yes, I finished the remaining couscous cold (with a small bit of leftover steak). It was very good.

OUP, it was a NY Strip Steak (the only kind they sell around here).


Ok........now I'm more confused, so sailor cooked but pb ate, so you are 2 different people in the same house?????? Pb is prof bunky??
Or you both the same????

Russ
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Re: RE: Re: Conquering Couscous

Postby woodenvisions » Fri May 26, 2017 7:32 pm

Kiwiruss wrote:[quote="Professor Bunky"][quote="Kiwiruss"][quote="Sailor Kenshin"]Thanks! :D

I can see not liking the texture of couscous, but really it's a blank canvas for flavors. PB finished the whole thing while my back was turned. :laughing7:


Pb?? :whiteflag: :whiteflag:

Russ[/quote]

Yes, I finished the remaining couscous cold (with a small bit of leftover steak). It was very good.

OUP, it was a NY Strip Steak (the only kind they sell around here).[/quote]

Ok........now I'm more confused, so sailor cooked but pb ate, so you are 2 different people in the same house?????? Pb is prof bunky??
Or you both the same????

Russ[/quote]
... Who's on 1st ??...
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Re: RE: Re: Conquering Couscous

Postby Kiwiruss » Fri May 26, 2017 7:38 pm

woodenvisions wrote:
Kiwiruss wrote:[quote="Professor Bunky"][quote="Kiwiruss"][quote="Sailor Kenshin"]Thanks! :D

I can see not liking the texture of couscous, but really it's a blank canvas for flavors. PB finished the whole thing while my back was turned. :laughing7:


Pb?? :whiteflag: :whiteflag:

Russ


Yes, I finished the remaining couscous cold (with a small bit of leftover steak). It was very good.

OUP, it was a NY Strip Steak (the only kind they sell around here).[/quote]

Ok........now I'm more confused, so sailor cooked but pb ate, so you are 2 different people in the same house?????? Pb is prof bunky??
Or you both the same????

Russ[/quote]
... Who's on 1st ??...[/quote]

Lol, I love that skit.

Russ
Be different.......we love different. :happ:
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Sailor Kenshin
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Re: Conquering Couscous

Postby Sailor Kenshin » Fri May 26, 2017 7:48 pm

woodenvisions wrote:I must confess, I've never had couscous..
It cannot be anywheres near as nasty texture wise as gnocchi can it ??

I despise any gnocchi lol.


What a terrible thing to do to a potato.

Couscous is teeny-tiny pasta grains. Different texture.

And Ps, Sailor is Mrs. PB. And What's on second.
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Re: Conquering Couscous

Postby Kiwiruss » Fri May 26, 2017 8:01 pm

Sailor Kenshin wrote:
woodenvisions wrote:I must confess, I've never had couscous..
It cannot be anywheres near as nasty texture wise as gnocchi can it ??

I despise any gnocchi lol.


What a terrible thing to do to a potato.

Couscous is teeny-tiny pasta grains. Different texture.

And Ps, Sailor is Mrs. PB. And What's on second.


Duh,lol. Ok I'm a bit clearer , just a bit,lol

Russ
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Re: Conquering Couscous

Postby Sailor Kenshin » Sat Jun 03, 2017 7:32 pm

This time we went for a mish-mash of homegrown Swiss chard and tomatoes, starting with garlic chunks, chopped celery, onyawn, and green bell pepper sauteed in oil.

In the Leftover Bin was: half a can of cream-of-chicken soup, half a can of chicken broth, half a container of apple juice, and two semi-ripe cherries. Tossed those in, along with some chopped green onyawn from the garden. The seasoning this time was lemon pepper and soy sauce. Then a tablespoon of butter stirred in.

For a buncha stuff languishing in the garden and fridge, it was good!


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Garden.

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Re: Conquering Couscous

Postby Kiwiruss » Sat Jun 03, 2017 7:38 pm

We call your chard , silver beet, wife grows it, some in the garden ATM. Nice plateful of food btw.

Russ
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