PASTA AND COUSCOUS:
Couscous is a rolled wheat pasta
and makes a great substitute for rice or potatoes. It is a well
known, typically Moroccan dish and is simple to prepare. The
word couscous refers to the raw ingredient as well as
to the prepared basic dish (described below). Couscous is served
with a sauce, and often topped with a spicy oil and pepper mixture
called Harissa. The most wonderful thing about couscous
is the way it absorbs the flavor of the sauce. This, as well
as its lightness and porous texture make it an ideal choice for
sauces. Outlined below is the basic recipe for plain couscous.
Look up a specific sauce recipe to cook with the couscous.
- 2 cups chicken broth
- 2 tablespoons butter
- 1/8 teaspoon (or a few strands) saffron
- 2 cups couscous
In a medium saucepan, bring the chicken broth to a boil, on
medium heat. Add the butter and saffron, bring back to a boil.
Gradually, stir in the couscous. Remove from heat, cover and
set aside to steep for at least five minutes. Serve with any
of the sauces above, along with Harissa.
Say Bismillah and eat!