Makes about 4 cups couscous, enough to serve 4 as a side dish (see Note) Makes about 4 cups couscous, enough to serve 4 as a side dish (see Note)
Couscous is referred to as a grain but in reality it’s pellet-size pasta that originated in North Africa. I use it as an addition to soups and stews and also an accompaniment to dishes with a Mediterranean or Moroccan influence. If I’m serving a brothy dish, I use some of the simmering cooking liquid to cook the couscous, as in Cod with Tomato, Saffron Broth, Leeks, and Couscous. This method is great for flavoring and preparing couscous that will be served alongside poached, stewed, or braised fish and meats.
2 cups water
One 10-ounce package, quick-cooking
couscous (about 11/2 cups)
Coarse salt
1. Bring the water to a boil in a pot over high heat. Put the couscous in a bowl. Pour just enough of the boiling water into the bowl to come up to the top of the couscous. Season with a pinch of salt, stir once, and cover with plastic wrap. Let steam until the liquid is absorbed, about 5 minutes.
2. Remove the plastic and fluff the couscous with a fork. If not using immediately, keep at room temperature for up to 2 hours or let cool, cover, and refrigerate overnight. Let come to room temperature before using.
Serve with: Roasted Fish and Shellfish with Tomatoes and Parsley, Baked Sea Bass, Papillote Style, with Lemon and Olives, Moroccan-Spice-Braised Lamb Shanks.
Note: Use 11/2 packages (21/4 cups) couscous and 3 cups water to serve 6 as an accompaniment. For enough to add to 2 quarts of soup or stew, use 1/2 cup couscous and 1 cup water.
Israeli couscous
Israeli couscous is a larger couscous that is more durable and toothsome than “regular” couscous, so it is more suitable as an accompaniment than an addition. To make about 4 cups of Israeli couscous, enough to serve 4 as a side dish, bring 2 cups of water to a boil in a small pot over high heat. Add a pinch of salt and 11/3 cups Israeli couscous and cook, stirring, until tender but still a bit al dente, 6 to 8 minutes. Drain or, if not serving immediately, cool under cold running water, drain, and set aside at room temperature for up to 2 hours, or cover and refrigerate overnight. It is especially delicious as an accompaniment to Simmered Shrimp Sauté with Shiitake Mushrooms and Scallions.