Couscous for People Who Hate Couscous
"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."
photo by karen
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 8-10 inch celery, finely chopped
- 1 small white onion, finely chopped
- 5-6 mushrooms, finely chopped
- 2 garlic cloves, minced
- 236.59 ml couscous
- 4.92 ml ground coriander
- 4.92 ml ground rosemary
- 4.92 ml ground paprika
- 4.92 ml ground turmeric
- 4.92 ml ground cinnamon
- 4.92 ml ground chili powder (optional)
- 236.59 ml chicken stock
directions
- Once you have chopped your vegetables and ground your spices, place the couscous in a large bowl, and add all of the ground spices.
- Using a vegetable peeler, shave some butter off the block and place in the bowl.
- 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.
- Melt some butter in a frypan with the garlic, and add the celery and onions. Fry until the onion starts to become soft.
- 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.
- Remove the cover from the bowl of couscous, and stir it gently with a fork, being careful not to mash it.
- Add the contents of the frypan, and stir it through gently.
- Season with salt and pepper, if desired, and serve.
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Reviews
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I liked this, but there were just too many spices. I think next time I will half them. -
This recipe has waaaayyy too much cinnamon in it. We couldn't even eat it. Everything in the dish was good, but the cinnamon just took over and ruined it. -
The flavors are good but we found it very dry. I think with a little more liquid and some fresh chopped parsley or cilantro and perhaps a squeeze of lemon or lime you might change the entire dish. Thanks for sharing, I think you have a very good base here. -
This was a good recipe. I have never been a particular fan of couscous but I felt like something a bit different so I gave it a go. I used diced chicken breast which I threw in with the onions. I was a bit concerned about the large amount of spices so I halved them (except the chilli). I'm glad I did because it was fine with half the amount although at tasting time I felt it needed a bit of brightening up so I folded through some chopped fresh herbs. I happened to have basil, coriander, mint and parsley in the fridge so I used all four and then added a squeeze of lemon just before serving.
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I made this one for my wife and we both really liked it. More than anything the recipe is a good example for how experimental you can get with couscous spices!
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Tweaks
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I wouldn't say that I hate couscous, but it is definitely not something I would normally seek out. I tagged this for Please Review Game, and am glad I gave it a try. I don't like celery, so I left it out and added some extra sweet onion and mushrooms. I also used homemade vegetable stock instead of chicken stock, regular rosemary (not ground) and included the chili powder. This dish has a lot of flavor and is easy to make. I found that I mostly tasted cinnamon (which I like), but if you want to taste the other spices you might want to reduce the cinnamon a tad. I enjoyed the spices & mushroom/onions, but I have to admit that I would probably have liked this more with rice...still not a couscous fan. Sorry.
