Couscous

Quick, what is couscous? A grain? Vegetable? Pasta? Well, if it took you more than 3 seconds to come up with the answer of pasta you’re keeping company with about 75 percent of the rest of the population I asked.

Couscous is delicious, versatile pasta, made of tiny grains of dough that need to be steamed.  Originally hailing from Morocco and northern Algeria it has long been a staple throughout North Africa and the Mediterranean. Couscous, first introduced to the new world more than 400 years ago by
 Portuguese traders, is now served as a breakfast cereal, salad, side dish and even dessert. Its most common use, however, is as a salad/side dish and it is as good hot as it is cold.

While super easy to make, couscous is kind of bland. The beauty of using it is that it takes on flavors easily and adapts well to many regional flavors and recipes. Most recipes call for the addition of stocks, herbs, and spices, using vegetables, dried fruits, nuts, and/or meat to give it a distinctive taste. Precooked couscous, the kind found in most supermarkets, takes only about 5 minutes to prepare. Make sure the couscous you purchase is marked "precooked” by checking the description on the package. Cooked couscous should be eaten within a couple of days.   It may be frozen up to three months.

There are several types of couscous available. All cook up pretty much the same and the choice on which to use is dependent only on your preferences. The following recipes run the gamut from sweet to savory and some are so easy that even the youngest chef’s in your home can master them

1 cup dry couscous = 2-1/2 cups cooked.
As a side dish, plan on 1/2 to 3/4 cup cooked couscous per person.

Moroccan couscous: Tiny grains of semolina are about three times the size of a grain of cornmeal. This type cooks very quickly.

Israeli couscous: These semolina pellets are about the size of peppercorns and will take much longer to cook.

Lebanese couscous: Larger than Israeli couscous, the starchy pellets are about the size of small peas.

GREEN PEPPER COUSCOUS (pareve or dairy)

Melt margarine in a nonstick saucepan and add the onion. Sauté gently for about 10 minutes, or until the onion is golden. Add green peppers and garlic and sauté for another 5 minutes. Add water and bring to a boil. Stir in couscous, cover, and remove from the heat. Let stand for 5 minutes. Fluff with a fork, mix in the slivered almonds and add salt and pepper to taste. Serves 4. This recipe can be doubled or tripled.

TOMATO BASIL GREEN BEAN AND COUSCOUS SALAD (pareve)

*Cook the couscous the  in pareve chicken or vegetable stock, set and set them aside to cool

In a bowl combine the olive oil, vinegar and salt and sugar to taste for
vinaigrette. Stir the vinaigrette into the cooled couscous and mix thoroughly mixed. Add the green beans, tomatoes, basil, pine nuts, and red onion. Mix well. Garnish with slice of fresh mozzarella (optional) and fresh basil. Serves 6.

COUSCOUS SALAD WITH TURKEY, APRICOTS AND ALMONDS (meat)
The perfect what to do with left over turkey recipe

Heat oil in a medium skillet over medium-high heat. Add bell pepper and sauté until softened, about 5 minutes. Stir in the turkey, apricots, almonds and green onions and keep mixture warm over low heat. Bring chicken broth to a boil in a medium saucepan. Slowly stir in couscous. Remove pan from heat, cover and let stand for 5 minutes. Uncover and stir in the turkey mixture and mix gently until all the ingredients are evenly distributed. Season with salt and pepper, if desired. Serve at once. Serves 6.

COUSCOUS WITH CASHEWS AND HERBS (pareve or meat)

Heat olive oil in a large skillet, add diced onions and sauté over medium heat until onions are almost transparent. Add the couscous and sauté until lightly toasted in color. Add the stock and diced peppers, bring to a boil then reduce to a simmer. Add cumin, chopped cashews and pepper to taste .Cover and let simmer for 8 to 10 minutes or until most of the stock is gone. Remove from heat and stir in fresh thyme and oregano before serving. Serves 6.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.