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Couscous is a tasty and very quick side dish that can be whipped up in less than 15 minutes. It pairs nicely with chicken, so on those busy evenings, you can grab some leftovers or one of those rotisserie chickens from the grocery store, a quick salad or frozen veggie, and the couscous, and dinner is on the table in less than a half hour!
Before I share the recipe, let me share a little about couscous.
First, what is it?
Here is what Wikipedia says:
"Couscous is a traditional Berber dish of semolina (tiny granules of durum wheat) which is cooked
by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya."
In the U.S., couscous sold in grocery stores has typically been pre-steamed and dried. It may (or may not) be labeled "Instant". Couscous is prepared by adding 1 cup couscous to 1 1/2 cups boiling water, removing from heat, and covering. I like to add a little flavor to couscous by using chicken broth, garlic, and onion.
This is how I make mine:Couscous
What You Need:
2 cups couscous
3 cups chicken broth or 3 cups water + 3 TB chicken bouillon granules
1/2 medium onion, chopped
1-2 cloves garlic, minced
1 TB coconut oil
What You Do:
- Melt coconut oil in a large saucepan or skillet.
- Add onion, and cook, stirring, for a couple of minutes, until it starts to soften.
- Add garlic and cook, stirring, another minute.
- Add broth or water+bouillon, and bring to a boil.
- Turn off heat, stir in couscous, and cover. Let it sit five minutes, then remove cover and fluff with a fork.
- Serve hot.
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