Basic Couscous
(from Bethany’s recipe box)
Serves 4 to 6
WHY THIS RECIPE WORKS:
Couscous, granules of semolina, traditionally serves as a sauce absorber under stews and braises, but it can also be a quick and flavorful side dish for a variety of foods. We wanted to develop a classic version for saucy dishes as well as a handful of flavor-packed versions, as convenient as the boxed kind, but much fresher tasting. Toasting the couscous grains in butter deepened their flavor and helped them cook up fluffy and separate. And to bump up the flavor even further, we replaced half of the cooking liquid with chicken broth. For our enriched variations, dried fruit, nuts, and citrus juice added textural interest and sweet, bright notes.
Source: America's Test Kitchen Season 12: A Moroccan Feast
Categories: Beans and Grains, Moroccan
Ingredients
- 2tablespoons unsalted butter
- 2cups couscous
- 1cup water
- 1cup low-sodium chicken broth
- 1teaspoon table salt
- Ground black pepper
Directions
-
Heat butter in medium saucepan over medium-high heat. When foaming subsides, add couscous and cook, stirring frequently, until grains are just beginning to brown, about 5 minutes. Add water, broth, and salt; stir briefly to combine, cover, and remove pan from heat. Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Season with pepper to taste and serve.