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There are a few types of couscous, including pearl couscous (also known as Israeli couscous), which I use in this awesome couscous salad or serve as a side with a little lemon zest. But today, we're talking about Moroccan instant couscous. It's the smallest size couscous made of fine granules. And because it's been already steamed and dried for us, this couscous requires very little effort to prepare and can be ready in the blink of an eye. Grab my 5 important tips and watch the video for this recipe! What is Couscous? Is couscous a grain or a pasta? This was during the 13th century and the documentation historians refer to is in his renowned book The Travels of Marco Polo . For many, this is how pasta in Italy came to be. Unfortunately, all these stories about the famous explorer bringing pasta to Italy relies heavily on retelling because his book’s original text has long been lost. Spices: Freshly ground spices enhance flavor; if unavailable, use a Moroccan spice blend like Ras el Hanout.
Olive oil– Used to build flavor, lubricate the pasta and also add flavor. Use a good quality oil for this dish since it is one of the main ingredients. Yes, you can cook couscous using your microwave. All you do is heat the broth or water in a large bowl in the microwave (about 5 minutes or so). This couscous recipe is versatile and can be the perfect addition to your dinner. Here are a few favorites that go well with it:
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If you aren’t familiar withPeppadew®, they are amazing little, crispy Piquante Peppers with fantastic sweet heat. I love cooking with them; once you try them, you will too! Step By Step Instructions For the Vegetable Base Like most pasta, the palate is fairly bland so it is up to you to add flavor. The first thing I do is toast the dry pasta. Doing this creates a different taste altogether, adding depth and sophistication, much like browning meat brings out its natural acidity. Add cooked vegetables after cooked. Carrots, broccoli, cauliflower, peas, bell pepper and roasted garlic are my favorite. Couscous is actually a very small pasta, but many people confuse it as a rice. It was actually the first “one dish pasta” if you will, only adding enough liquid to cook the pasta without any excess and draining, like most pasta dishes are prepared. Couscous is one of the most convenient Mediterranean pantry staples, and it makes a great side dish in a snap!
Couscous- Use the smallest grain for this dish (opposed to Moroccan couscous or Israeli couscous). I use a heaping cup because I like mine to be al dente and a little toothy. The general rule for how much liquid to use for small couscous is a 1:1 ratio.
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Stir the toasted couscous in the boiling water. Cover the sauce pan and remove from heat or turn the heat off immediately. Let the couscous sit undisturbed for about 10 minutes until it has absorbed all the water. Uncover and fluff with a fork. Taste and adjust salt to your liking. Garlic: Fresh garlic cloves are ideal, but you can substitute with ½ teaspoon of garlic powder or 1 teaspoon of jarred minced garlic. Red Onion: Choose medium red onions for a sweet, vibrant flavor, or substitute with yellow or white ones. Put 1 cup of broth (or water) in a sauce pan. Add a small drizzle of extra virgin olive oil and a pinch of kosher salt. Bring water to a boil.
Make Ahead & Storage: This dish can be made ahead of time and reheated in the microwave or in a saucepan. I like to add a splash of liquid and after it is heated, toss with a small amount of oil. Store leftovers in an airtight container for up to 1 week. Carrot: Select firm, bright-colored carrots for taste and texture. Alternatively, use frozen carrots and them with the peas.However, some historians believe that many shapes of pasta in Italy has been around way longer than that. According to some, when the Greeks founded the city of Naples around the 3rd century BC, the natives in the area already had a dish called “macaria” made of flour made of barley and water that was dried in the sun. And there was even a mention of a pasta-like dish called “laganum” or “laganas,” a known predecessor of lasagna. The Roman politician Cicero, who lived from 106 to 43 BC, mentioned he had a passion for said pasta. Food that is made of flour and eggs or water and molded into strings or other shapes, a.k.a. noodles, has been around for millennia. In one of the most popular theories of how pasta came to be in Italy, it is said that Marco Polo, the famous Venetian explorer, brought the noodles he found from China to Italy. To make Vegetable Moroccan Couscous, heat 2 tablespoons of olive oil in a medium-sized skillet over medium heat. Add the chopped red onion, bell pepper, and carrot, and sauté them until they reach your desired tenderness.
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