Tuesday, October 03, 2006
Nothing is easier to cook than couscous. In fact, you really don't even cook it. Boil the water or broth, take the pan off the heat, add the couscous and cover. Let it sit for 5 minutes and fluff with a fork. It can't get much simplier than that!
It makes a great accompaniment to leftovers. In my case, I had leftover steamed mixed vegetables and store bought rotisserie chicken.
To jazz it up a bit, I sauted some red onion and garlic in extra virgin olive oil, added the veggies and a little garlic powder.
Then I added a little Wondra flour, stirred it into the oil and cooked it a bit. Next, fresh squeezed lemon juice, low-sodium chicken broth and small pieces of the leftover chicken breast. I covered the pan and let it slowly simmer.
Once everything was heated through, I added just a dash of white wine vinegar for a little tangyness. And for some freshness, I added chopped fresh parsely and basil. To top it all off, I sprinkled on a little feta cheese and spooned it over the couscous.
Easy and satisfying for a mid-week meal!
How often do you eat Couscous?