Couscous: The Food So Nice They Named It Twice

It's a grain, it's a legume, oh just give it up - it is couscous - fun to eat and to say. Despite looking much like quinoa or other grains, couscous is actually small granules of the same hard durum semolina wheat used to make spaghetti and all other pastas. Couscous is very popular in Northern African and Middle Eastern cooking, and has the potential to be a college student staple because it requires no cooking. 

That's right, plain couscous (available in whole wheat and regular varieties) can be made in a coffee mug in the microwave. It takes a simple 1:1 ratio of cooking liquid to couscous, and once the liquid is brought to a boil, just add the couscous and either cover or leave in the microwave for about 5 minutes. Fluff it with a fork and it is done. Note, though, that if making a large amount, allow for ample expansion; couscous swells to more than triple its size during cooking.

Couscous makes the perfect bed for any type of grilled fish or meat and can even be dressed up with fruits, honey and a bit of milk for a desert. It can become its own main dish, also, by adding in lots of vegetables and legumes like garbonzo beans. The possibilities are endless. Go ahead and even stuff button mushrooms with couscous mixed with bruschetta or a favorite dip and have the perfect appetizer bites.

A good tip, though, is not to make couscous with water. Try using vegetable broth or if making a sweet dish, try using milk or a fruit juice even. When working with a culinary "blank canvas" feel free to "go Jackson Pollack" in the kitchen - splashing flavor wherever possible.

Here is a recipe for a great vegetable couscous pilaf. From start to finish it only takes about 15 minutes at the most and can either be eaten by itself with some garbonzo beans added to the vegetables, or below some grilled fish.

Ingredients

1/2 cup vegetable broth - reduced sodium

1/2 cup whole wheat couscous

salt and pepper to taste

1 sm. zucchini, grated or diced

1 sm. carrot, grated or diced

1 cup frozen peas or canned garbonzo beans 

1 cup of onion, grated or diced, or 3-4 green onions finely chopped

1 tbsp garam masala (or a mix of cumin, corriander, black pepper, ginger, cinnamon and cardamom)

1 tbsp margarine or butter

Preparation

First place the vegetable broth into a microwave safe mug or measuring cup, microwave until boiling, add couscous and put back in the microwave. For those with no microwave, just bring liquid to boil in a kettle or saucepan, put couscous in a bowl, add hot liquid, cover and let sit until vegetables are done cooking.

In a small saute pan, heat butter and add onions and carrots. Saute over medium to medium-high heat and season with salt and pepper and spices. Once the onions begin to turn translucent, add the zucchini.  When everything looks just about done, add the frozen peas and stir to combine. Frozen peas take practically no time to cook and are best just warmed through. If using garbonzo beans, add with the zucchini. This collective step of the process may take 10 to 15 minutes, depending on the preferred "doneness" of the vegetables. Some people like their veggies crisper than others. Neither way is right or wrong. The beauty of cooking is there is no real perfection.

Once the vegetables are nice and cooked, just add to the couscous and combine. There are hundreds of combinations of vegetables and fruits to go into couscous so be creative and pick personal favorites. This can become an easy go-to side dish and a signature item to be known for. Switch it up and have fun with it! 

Have a good weekend and the Kitchen Sink will return on Monday with more dish and dishes.

Chip off the Old Vegetable

Plain potato chips are as prosaic as a side could be. Sandwiches shouldn't always have to put up with their blandness, and they are extremely easy to make from just about any favorite vegetable in a few basic steps. These are sure to impress, and these are baked so they won't break your diet.

If starting with a root vegetable at all (sweet potato, yucca, parsnip, carrot, etc.) the first step is to parboil the vegetable. This means boiling them until a fork slides in easily, but stopping short of them turning to mush. Normally it is about 10 to 15 minutes on a high rolling bubble. When removing the potatoes, stick them in the freezer for a few minutes  just to stop the cooking process. At this point any other vegetables coming to the chip party can join in the fun (portobello mushrooms, zucchini or summer squash, etc). These vegetables don't need to be boiled if sliced thinly.

Slice all the vegetables that are going into the mix and place them on a baking sheet or a shallow baking dish. It works well to make thin disks or shoestring fry shapes. Make sure to either coat the baking sheet or dish with foil, parchment paper or some cooking spray to avoid sticking. From here let your taste buds guide you on seasonings. Salt and pepper are must-haves, as well as a light drizzle of extra virgin olive oil (for flavor and to allow them to crisp up). Herbs and spices are great to add as well, such as some thyme, rosemary, oregano, cumin, coriander, etc. This will become a signature side dish, so don't feel a need to follow any specific recipes for this one. Simply go with what smells good or pairs with the main dish.

Pop these into a 450-500 degree oven for about 15 minutes or until the chips are crispy and golden. If there are a bunch, tossing them around after about 7 minutes is advisable. Once they're done the best thing to do is get some ketchup, hot sauce, mayonnaise, or any other dipping sauce and enjoy.

Reinventing a Classic Cob

Who doesn't enjoy a crunchy ear of sweet corn? Whether it is on the grill, in a camp fire or just boiled, corn on the cob is nothing short of an American staple. It goes well with just about any dish, and corn has totally overhauled the processed food movement. It is extremely hard to go a day and not eat some form of corn. That aside, corn doesn't always have to be a commonplace side dish. 

Herb butters (or margarines for those who are avoiding dairy) are great ways to add extra flavor to a dish that normally gets a pat of the typical sweet creamy spread. They are very simple to make with a food processor or a large bowl and a hand beater. Making this creation is like learning a formula; once it is learned, all it takes is a choice of variables and you always get an amazing answer. Start with cutting up herbs, shallots, garlic, or chilies. Then in a food processor or in a bowl add in pat by pat of butter, whipping continuously to incorporate air into the mixture. Once all the butter or margarine is in, then it is time to add any dry spice powders or the pre-chopped ingredients.

Here are a few starter recipes. Simply follow the above instructions and enjoy on freshly cooked corn. Both of these also go well with fish and chicken:

Classic Herb Corn on the Cob

Ingredients:

1 tsp rosemary or 1 tbsp parsley

1 tsp garlic (fresh, frozen, minced, etc.)

salt and pepper to taste

1 stick butter or margarine

Spicy Chile Corn

Ingredients:

1 tsp chipotle chili powder (or chili powder of choice)

1 tbsp cumin

1 tsp paprika

1 stick butter or margarine