Couscous for People Who Hate Couscous |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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My dad used to absolutely hate couscous - Until I made it for him. Highly recommended for broadening the horizons of picky eaters - Also makes a great stuffing if you add cheese. Ingredients:
8 -10 inches celery, finely chopped |
1 small white onion, finely chopped |
5 -6 mushrooms, finely chopped |
2 garlic cloves, minced |
1 cup couscous |
1 teaspoon ground coriander |
1 teaspoon ground rosemary |
1 teaspoon ground paprika |
1 teaspoon ground turmeric |
1 teaspoon ground cinnamon |
1 teaspoon ground chili powder (optional) |
1 cup chicken stock |
Directions:
1. Once you have chopped your vegetables and ground your spices, place the couscous in a large bowl, and add all of the ground spices.
2. Using a vegetable peeler, shave some butter off the block and place in the bowl.
3. Bring the chicken stock to a boil, and pour it over the couscous. Don't stir it. Place a plate over the bowl to cover it, and set aside.
4. Melt some butter in a frypan with the garlic, and add the celery and onions. Fry until the onion starts to become soft.
5. Add a little more butter to the frypan, and add the mushrooms. Fry for about 2 minutes over medium heat until the mushroom is soft.
6. Remove the cover from the bowl of couscous, and stir it gently with a fork, being careful not to mash it.
7. Add the contents of the frypan, and stir it through gently.
8. Season with salt and pepper, if desired, and serve.
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