Serves 4 to 6
I hear a lot of people say they don’t like couscous because it is too mushy. That, oh foolish one, is because you followed the recipe and cooked it. If cooked it is indeed mushy and very unappealing. I never cook my couscous. I put it in a bowl, pour boiling liquid over it, cover it with a tight fitting lid and let it sit for about twenty minutes. The result is a delectable, light and fluffy dish that may then be enhanced in any way you wish. Remember, couscous is not a grain. It is a pasta. This dish may be adapted for vegans and vegetarians by using Court Bouillon or vegetable broth instead of chicken or beef.
2 ½ cups of chicken or beef stock or Court Bouillon – (or commercial)
1 ½ cups uncooked couscous
About 2 tablespoons minced fresh parsley
About 2 tablespoons minced fresh dill weed
About 1 tablespoon minced fresh mint leaves
About 2 tablespoons of olive oil
1 medium size yellow or white onion, thinly sliced
2 to 3 cloves of garlic, minced
About a pound sliced mushrooms – (button, Cremini or Portabella)
1/2 teaspoon cumin
1/2 teaspoon dry chili flakes
1/4 teaspoon each ground cinnamon and nutmeg
1/2 cup additional stock, broth or bouillon
Bring the stock, broth or bouillon to a boil and pour over the couscous in a bowl. Add the parsley, dill and mint, cover tightly and set aside in a warm place.
Heat the olive oil in a heavy skillet and sauté the onion and garlic until the onion is pinkish and translucent. Add the sliced mushrooms and continue to sauté until they are hot through. Add the seasonings and the half-cup of additional liquid, reduce the heat to a simmer and cover with a tight fitting lid. Cook for about five minutes.
Uncover the couscous and fluff with a table fork. Pile onto a serving plate. Top with the mushrooms and any liquid that remains. Garnish with sprigs of fresh herbs and finish with a few grindings of black pepper.