Wednesday, January 8, 2014

Couscous Almondine

O. M. GOSH.  It is SO cold, I swear I will never get warm.  I always confess, while I must have snow and cold at Christmas, I could leave the snow and just take the cold any day.  But folks, this is taking it a bit to far. -20 wind-chill?  No, this isn't going to work for me.   I just keep thinking to myself, "in 4 months things will be getting green again and spring will be near". (my favorite season)

Now with that whining out of the way, lets talk couscous.  I seriously only ate it for the first time about a month ago.  When my father in law passed away a lovely friend of my mother in laws brought dinner one night and it included couscous.  I dove lips first into the bowl and never looked back.  I picked a bag of couscous up at the Amish Market (funny right?) and almost forgot I had it in the cupboard.  I came across it yesterday as I opened the cupboard and it tumbled out on to my head.   So now that we are home and things have settled down, and holidays are over,  I had to write something up. 

I wasn't sure of the liquid to couscous ratio.  I read all over the place everything from 1 1/2 cup liquid to 1 cup pasta, to an equal ration of 1:1.  Since I had never made it I just picked one.  I mean, why not, right?  I picked the 1 to 1 ratio and it was perfect.  It came out awesome, first time, and that my friends, is what I call "luck".  It was delish!  Perfect for an easy side dish, I mean, what's not to like?!

NOTE: My husband doesn't like almonds in this.  When I explained that, while I appreciated his opinion, I WAS out to make an "almondine" style couscous.  He asked me to put the word, "optional" behind almonds, on my ingredient list.  I told him I would, and technically they ARE, but I am not putting optional behind ALMONDS on a recipe that includes the word ALMONDINE.  If you do it, just don't tell me, I can't take that kind of pressure. 

2 cups good chicken stock (if you think yours is weak toss in a bouillon cube or 2 to amp it up)
2 cups couscous
1/4 tsp. pepper
2 tbsp. butter
1 tsp. dried parsley
1/4 tsp. salt (if needed)
1/4 cup sliced or thin sliced almonds (toasted)
1/4 cup finely grated parmesan cheese

Using a medium to large bowl, place your couscous in it.  Get some saran wrap, or press and seal ready too!

In a small pot, add in chicken stock, pepper, butter, parsley, and salt.  Bring this liquid to a boil and pour it over the couscous and give it a quick stir.  Cover as soon as possible with saran wrap or press and seal.  Let sit for 10 minutes.  Remove cover and add in almonds and grated cheese.  Using a fork and fluff it!! Serve!  This will easily feed 4-6 people.

I hope you enjoy this quick and easy side dish!  Get brave and do your own experimenting too!

Your "cuckoo for couscous" Chefwannabe

1 comment:

  1. Oh, I like the way you cooked your couscous, Chris. I haven't cooked with couscous in a long time. Maybe it's time I bring it back into our dinner rotation.