Fluffy Spiced Couscous
Serve 4
Couscous improves dramatically when prepared just a little different from the package. Instead of dumping it into a pot of boiling water the boiling water is poured over gently toasted, spiced couscous spread over a dish and tightly covered; the liquid is absorbed evenly and each grain plumps up firm with no sogginess. For best results use a glass dish that comes with a tight fitting snap on lid, as in the type used for food storage.
Tip: If using water use 1 teaspoon salt, if using veggie broth decrease level of salt.
1 tablespoon nonhydrogenated vegan margarine
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
1 cup couscous or whole wheat couscous
1/2 to 1 teaspoon salt
1 cup boiling water or vegetable broth
1. In a small skillet or saucepan melt the margarine. Add couscous, spices and salt, stir and toast until couscous is golden, about 2-4 minutes. Spread into a 9 x 13 baking dish.
2. Bring water or broth to a boil and pour over couscous. Stir a few times and immediately cover the pan as tight as possible. Let stand for 15 minutes or until all the liquid is absorbed. When all of the liquid has been absorbed and the grains are plump, stir with a fork the until couscous is fluffy. Serve immediately.
This simple couscous can be dressed up with the following:
Add one or more of the following to the couscous before adding the water:
1/2 cup roughly chopped dates
1/2 cup golden raisins
1/4 cup finely chopped dried apricot
1/4 cup finely grated carrot
1 teaspoon Olive Oil Harissa
Stir one or more of the following into fully cooked couscous:
1/4 cup roughly chopped parsley
2 tablespoons chopped roasted pistachios or hazelnuts or almonds
2 tablespoons Smoked Salt Dukka
2 tablespoons finely chopped mint
2 teaspoons minced preserved lemon
