couscous

I'm sure that many of you have heard of, seen, and probably even eaten couscous. It's a ground semolina pasta and comes in two varieties - Mediterranean and Israeli. The one on the left is Mediterranean and the one on the right is Israeli. You'll see it in Moroccan, Algerian, Tunisian, French, and other Mediterranean types of preparations. Aside from the obvious difference in the size of the grain, there doesn't seem to me to be much difference in taste. It essentially takes on the taste of whatever you cook it in.

There are countless recipes for couscous, here's one I made tonight with a touch of Moroccan influence and it's nearly fat free!

Moroccan Couscous Recipe
1 c. Israeli couscous (pearl sized)
2 c. water (or chicken stock or vegetable stock)
1 medium zucchini, cut into wedges
1/2 vidalia onion
1 hot wax pepper, diced
1 tsp mustard seeds
2 saffron strands
1 tsp cumin
1/2 tsp turmeric
1 tsp chili powder
dash nutmeg
salt and pepper to taste
1 tbsp. olive oil

1. In a medium saucepan, bring to a boil, the 2 cups of water (or stock). Add the saffron, cumin, tumeric and nutmeg. Once the water is boiling, add the couscous and bring to a simmer. Simmer, covered for about 15 minutes or until water is absorbed. After the simmering is done, remove from heat and let stand, covered for 5 more minutes.

2. While that is coming to a boil, heat up about 1 tbsp. olive oil in a saute pan. Once the oil is heated (about 3 minutes), add the mustard seeds. Once the mustard seeds start to pop, add the zucchini and onion and saute them until the zucchini is slightly browned and the onion is translucent.

3. Add the zucchini and onion mixture to the couscous. Add, the hot wax pepper, chili powder and salt and pepper to taste.


enjoy!