Thread: couoscous
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Old 01-25-2018, 05:00 PM
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Default Re: couoscous

We've made this many times, although using the other type of couscous, but I don't see why it wouldn't work with the Israeli type. We do usually add more dressing. And, when we have leftover Cuban pork or pork cooked in a SW or Mexican fashion, we chop that up, mix it in, and serve as a main dish with a side salad of avocado and thin sliced red onions with a lime juice viniagrette. Recipe came from an old Bon Appetite or Epicurious.

2 tablespoons olive oil
3/4 cup fresh corn (cut from about 2 ears)
1/3 cup finely chopped red onion
1/3 cup finely chopped red bell pepper
1 garlic clove, minced
1/4 teaspoon ground cumin
11/4 cups water
2/3 cup couscous
2 teaspoons red-wine vinegar
1/4 cup fresh cilantro sprigs, washed well, spun dry, and chopped fine
cayenne to taste

PreparationIn a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until golden. Add onion, bell pepper, garlic, cumin, and 1/4 cup water and cook over moderately low heat, stirring occasionally, until bell pepper is crisp-tender.

While vegetables are cooking, in a small heavy saucepan bring remaining cup water to a boil and stir in couscous and salt to taste. Cover pan and remove from heat. Let couscous stand 5 minutes and fluff with a fork.

In a bowl whisk together vinegar, remaining tablespoon oil, and salt to taste until emulsified. Add vegetable mixture, couscous, cilantro, and cayenne and toss to combine well.
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