Lorna Sass: Basic Whole Wheat Couscous

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* Exported from MasterCook *

 

Basic Whole Wheat Couscous

 

Recipe By :Lorna Sass, Short-Cut Vegetarian, page 40

Serving Size : 0 Preparation Time :0:05

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup whole wheat couscous

1/4 teaspoon salt -- or to taste

1 cup boiling water -- (1 to 1 1/4)

1 tablespoon plain roasted garlic -- (optional)

or basil olive oil

 

When rehydrated, couscous becomes light and fluffy, expanding to about

three times its original amount.

 

To make fluffy couscous, ignore the often-misleading package directions

and simply use roughly equal portions of water and grain. (And besides,

it's much more economical to buy wholegrain couscous in bulk than in small

boxes).

 

Always set the couscous in a bowl or covered container and then pour the

boiling water on top. Do not be tempted to bring the water to the boil in

the pot and then stir in the couscous - unless you want to end up with

mush.

 

When you're serving the couscous as a side-dish grain, a tablespoon of

infused oil boosts the taste and improves the texture considerably.

 

Stir in the couscous and salt together in a large bowl or storage

container and pour 1 cup boiling water on top. Immediately cover tightly

with plastic wrap or a lid and let sit until all of the liquid is

absorbed, 8 to 10 minutes. Taste, and if the couscous is not tender, stir

in 1/4 cup more boiling water, cover, and steep an additional 5 minutes.

Fluff up with a fork. Stir in the oil if you wish.

 

Tasty Couscous: Dress up couscous by stirring in 1/3 cup thinly sliced

scallions, 1/4 cup finely chopped toasted pecans or walnuts, or about 3

tablespoons minced fresh herbs.

 

Yield:

" 3 cups (about) "

T(Stand):

" 0:08 "

 

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 540mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0