I promised that I would post my Easter sides for you this week, so here's the first: Herbed Couscous. My husband will make fun of me because this isn't really a recipe like he thinks of recipes, but I realize that not everyone cooks with couscous, so I thought I'd share my basic method. I also heard from a friend the other day that he disliked couscous because it was flavorless, so I wanted to prove him wrong. ;-)
Couscous is basically a pasta, believe it or not, so if you cook it in just plain water, it will be flavorless. But just like other pastas, you can be creative and add flavors. I generally use chicken stock (homemade is best, but if I have to use store-bought, I use a low sodium so I can control the salt) to cook it in. You can then add whatever you'd like, like when I added mushrooms and garlic to my Couscous aux Champignons.
For my lamb tagine, I decided to go simple. I cooked it in chicken stock with a little salt and added the herbs used in the tagine. When a stew is served over it, the little couscous bits soak up all of those lovely juices. Yum!
Herbed CouscousSubscribe to free updates from The World in My Kitchen
2 cups chicken stock
1/2 tsp salt
2 cups couscous
1/4 cup mixed chopped herbs (I used cilantro and fennel fronds.)
Bring the stock and the salt to a boil in a saucepan. Add the couscous and stir. Cover tightly with a lid and remove from the heat. Let sit for about 5 minutes. Fluff the couscous with a fork, either in the pan or in a serving bowl. Add the herbs and mix. Serve hot.