Dessert Couscous
2/3 cup couscous
1 cup water
1 T honey
1/4 t cinnamon
6 dates diced
1/2 cup pistachio nuts
Bring the water to a boil, add honey, and couscous and cook until water is absorbed and couscous is tender.
Add diced dates, tangerines, pistachios and cinnamon. Stir.
Serve at room temperature. Serves 2 as breakfast, dessert or a side dish.
Couscous is a staple food in Northern Africa. It’s made from crushed wheat semolina. It’s as easy to cook as rice, faster and can be used in place of rice or pasta in many recipes.
Mediterranean Couscous
1/2 cup cooked, diced mushrooms, I use baby portabella
1/2 cup crumbled feta
1/2 cup diced, cooked, caramelized onions
1/2 cup diced, cooked red peppers
1/2 cup diced fresh tomato
1 cup couscous
1.5 cups water
Cook the couscous, while you cook your onions, red peppers mushrooms. I use olive oil and toss them each in separate skillets.
Combine the cooked couscous, mushrooms, onions, peppers, and tomato. Stir and let it cool before adding feta.
Serve at room temperature.
Serves 4 as a side dish, 2 as a main dish.
Couscous is made from grains of wheat that are moistened and rolled in dry wheat powder. Buy the larger size couscous that’s sold by itself and I think you’ll find you like it much more.
Couscous is a staple in Northern Africa and also popular in Mediterranean countries.
In some countries couscous is made from barely, millet or corn. So read the label to see what you are buying.
Couscous is made like rice, about 1 part couscous to 1.5 parts water, bring the water to a boil, add couscous and cook until water is absorbed and grains are tender. Usually about 5 minutes.
