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Steamed Couscous

world.food's picture
Steamed Couscous is an irresistible side dish that you will surely love to try. A recipe prepared with vegetables and couscous; I am sure you will enjoy this Steamed Couscous!.
Ingredients
  Carrot 1 , coarsely chopped
  Onion 1 Large, quartered
  Bay leaf 1
  Fresh parsley sprigs 2
  Couscous 1 Pound (Crushed Wheat Semolina, Sold In Packages In Stores / Middle Eastern Markets)
  Salt 1 Teaspoon
  Water 1 Cup (16 tbs)
  Butter 2 Tablespoon
Directions

Select a metal steamer or colander that fits snugly into a large heavy pot that has a cover.
There should be several inches of clearance between the bottom of the pan and the bottom of the colander so that the stock added to the pan can boil without touching the couscous steaming in the bottom of the colander.
Line the colander with several layers of cheesecloth to prevent couscous from slipping through.
Set colander aside.
Put the carrot, onion, bay leaf, and parsley into the pot and cover with several inches of water, but not so much that it will touch the bottom of the colander when it is inserted in the pan.
Cover the pot and cook vegetable broth 30 minutes over medium heat.
Place dry couscous in a bowl and mix in salt.
Sprinkle 1 cup water over couscous and stir until all grains are dampened.
Let sit 10 minutes, until the water is well absorbed.
Then, using your fingertips, lift and rub the compact, swollen couscous grains to loosen and break up all lumps.
It is very important to the final outcome of this dish that you spend several minutes doing a thorough job of separating and lightening all the grains.
When vegetables have cooked for 30 minutes, and couscous has been soaked and aerated, place cheesecloth-lined colander in the pot over the vegetable broth.
Check again to be sure the broth does not touch the bottom of the colander.
Gently transfer the couscous to the colander with your fingertips, being careful not to pack it down.
Seal any open spaces between the edges of the colander and the pan with tinfoil or cheesecloth so that all the broth's flavorful steam is forced up through the couscous sitting in the colander.
Tightly cover or seal over the colander and pan.
Steam the couscous for 1 hour.
Check periodically to see if water should be added to the pot to complete steaming.
Turn out cooked couscdus and toss with 2 or 3 tablespoons butter.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Steamed

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