Summer is arriving soon; and so will the need to get out of the hot kitchen. On a hot summer day no one wants to be in the kitchen slaving over a hot stove with every heat generating appliance in the house running. In times like these it is very easy to buy a bag of salad in the produce department of your local grocery store for the block party. Some people want to impress their neighbors and make a boring potato salad or macaroni salad that four other neighbors have also made.
Summer is also a time for grilling. There are so many wonderful things that you can grill. You can spice up some steaks or chicken or throw on some burgers and hotdogs. You can grill corn right in the husks, stuffed red peppers, red onions, and even make vegetable packets using aluminum. You can grill up salmon steaks, hams, and kabobs. With all that wonderful food you might be asking, “What more does a summer BBQ need?” A summer BBQ is in need of side dishes.
No one wants an array of eighteen macaroni salads, twelve potato salads, and five Jell-o salads. BBQ party goers don’t want chips still inside their foil bags and dips from a can or jar.
On the other hand, no one wants to spend the beautiful summer day in the kitchen cooking something creative and fabulous either. This is where I introduce you to couscous.
Couscous is a dietary staple in North Africa and the national dish of Algeria, Morocco, and Tunisia. Couscous originated here and then spread to Libya, Mauritania, Egypt, and to sub-Saharan countries. Couscous is also consumed in the Middle East, where it is called mughrabiyya.
It is a very healthy food made from wheat, barley or corn and has a nice long shelf life. Although, once you discover the wonderful variety of delicious recipes you can make with couscous, I don’t think you will be too concerned with its shelf life.
Couscous can be mixed with just about anything. You can mix with some greens to make a salad, or mix with different meats for a main dish. It is also very delicious with a little bit of butter and fruit. I could go on like Bubba from Forrest Gump listing all the ways to prepare couscous.
The best apart about couscous is that it only requires about 5 minutes on the stove. There is no slaving away in the kitchen. The stove doesn’t have to be on for 15-30 minutes like rice, pasta, and potatoes do. A little bit of chopping fresh produce, 5 minutes of stove time and you are ready to go out the door. Or you can make it the night before and refrigerate for the big day.
I have compiled some of my favorite couscous recipes as well as recipes given to me from other couscous fans. You can take these recipes and change them up to fit your tastes. I urge you to experiment. Take an ingredient out or replace it. You can add something to the list of ingredients already there. With these recipes and a little fun in the kitchen, you can be sure that you will bring the most creative, and tasty, dish to the BBQ block party and be leaving with an empty bowl and some compliments.
Amy’s Vinaigrette Couscous Salad
Ingredients:
3 tablespoons butter
1 cup couscous
2 cups water or chicken stock
pinch salt
2 small red onions
1 package feta cheese (about 5 to 7 ounces)
1 small bunch parsley
1 red pepper
Vinaigrette Salad dressing (Newman’s makes some great flavors)
In a medium-sized saucepan, bring water, butter and salt just to moment of boiling. Add couscous and put cover on. Take the pan off the heat.
Let it stand for five minutes. Meanwhile, dice your onions and shred your parsley into small pieces. Remove seeds and ribs of the red pepper and cut into small pieces.
When couscous has cooled, put it into your serving bowl. Fluff it with fork, moisten with water or stock if there any lumps. Blend in your onions, parsley, and red pepper. Top with crumbled feta and stir in salad dressing.
Spicy Dicey Couscous
1/2 tsp Vegetable oil
2 green onions, chopped
1 sweet red pepper
1 garlic clove, minced
2 tomatoes, chopped
1 zucchini, diced
1 c chick peas, cooked
1 c boiling water
1/4 tsp salt
1/2 tsp curry powder
1 tsp ground cumin
2 tbls fresh parsley
1/8 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp cayenne
1 c couscous
In a medium-size skillet; heat the oil. Add green onions, sweet
pepper, garlic, tomatoes and zucchini and sauté 5 minutes while stirring. Remove
from heat and keep warm. In a medium-size saucepan, combine the remaining ingredients. Mix, cover and let stand 5 minutes, until
liquid is absorbed. Add the first mixture and fluff with a fork and serve.
Orange Date Couscous
1 1/2 cups instant couscous
1 1/2 cups boiling water
pinch of salt
1/4 teaspoon grated orange peel
1/4 cup orange juice
3/4 cup finely chopped dates, pitted
Place couscous in serving bowl. Bring water to a boil. Add orange juice and grated orange peel. Mix well.
Pour over instant couscous. Allow couscous to sit for 5-10 minutes. Add dates and fluff with fork.
Cran-Almond Couscous
2 cups instant couscous
1 cup dried cranberries
1/2 cup toasted halved almonds
2 teaspoons green onion, finely chopped
32 oz. can chicken broth
In a medium bowl, combine couscous, dried cranberries, and onions.
Bring chicken broth to a boil. Pour over instant couscous. Allow to sit, covered, for 10 minutes, or until the couscous has absorbed all the broth.
Once broth has been absorbed, sprinkle toasted almonds over couscous and serve immediately.
Couscous Cali Style
3/4 cups chicken broth
1 1/2 cups couscous
1/3 cup olive oil
1/4 cup lemon juice
Salt and pepper
1 medium red pepper, finely chopped
1 small red onion, finely chopped
1/2 cup sliced almonds, toasted and chopped
1/2 cup finely chopped fresh cilantro
Cilantro sprigs and lemon slices (optional)
Pine nuts or almonds (optional)
1. In a small pot over high heat, bring chicken broth and 1/4 cup water to a boil. Add couscous, cover, and remove from heat. Let sit 5 minutes. Fluff with a fork.
2. In a large bowl, whisk together olive oil and lemon juice. Pour over couscous and toss to coat. Add salt and pepper to taste.
3. Stir in red pepper, red onion, almonds, and chopped cilantro. Garnish with cilantro sprigs, lemon slices, and nuts if you like. Serve at room temperature.
Greek Couscous
2/3 cup instant couscous
2 cups boiling water
1 cup chopped seeded cucumber
½ cup chopped red bell pepper
½ cup sliced pitted kalamata or other black olives
1/2 cup chopped red onion
¼ cup chopped parsley
1/4 cup olive oil
2 tbls fresh lemon juice
2 tbls fresh lime juice
1 cup crumbled feta cheese
butter lettuce
Place instant couscous in large bowl and pour boiling water over it. Stir briefly and let stand until couscous is soft and water is absorbed, about 10 minutes. Fluff with fork. Add cucumber, bell pepper, olives, red onion and parsley to couscous and toss gently. Mix in oil, lemon juice, lime juice, and feta cheese. Season to taste with salt and pepper. Serve salad on top of a bed of butter lettuce.
Enjoy playing in the kitchen with your new found love of couscous!
