Friday, June 8, 2007
Follow My Directions / Suivre Mes Instructions
“Honey! You are being redundant. They are going to think that you are a couscous freak!”
I know I am being redundant and that I already talked about this subject in great detail before, but it just drives me crazy to see people on TV soaking couscous instead of steaming it!
Why steaming it instead of soaking it?
Well, we want to allow the grains of couscous to cook evenly without overcooking it or undercooking it. This is not the place for “al dente”.
Three words for an authentic homemade couscous dish: Steaming, Rubbing and Coating.
Steam your couscous in a couscous pot if you are a “couscous freak” like me, or a simple steamer lined with a chesecloth will work. No lid will be needed and the water shouldn’t touch the couscous.
Don’t be afraid to rub your couscous between your hands since it is the best and only way you will need to achieve this melt in your mouth texture that couscous is known for.
After steaming your couscous, don’t forget to finish it by coating it with butter, vegetable oil or olive oil while continuously rubbing it between your hands. This will help it keep its moisture and softness and will definitely convince you to throw the package directions away.
Green Peas and Golden Raisin couscous
- 1 ½ cup couscous
- ½ cup green peas
- ¼ cup golden raisins
- 6 mint leaves, chopped
- 1 tbsp pine nuts, toasted
- 3 tbsp olive oil
Follow this recipe to prepare the couscous. Steam the green peas and golden raisins together until they are both tender. After coating the couscous with olive oil, mix in all the remaining ingredients by using your hands or a wooden spoon. Serve immediately.
Couscous aux Petis pois et Raisins Secs
In francais please:
- 300g de couscous
- 125g de petis pois
- 50g de raisins secs
- 6 feuilles de menthe, ciselees
- 1 c.s de pignons de pin, grilles
- 3 c.s d’huile d’olive
Suivre cette recette pour la preparation du couscous. Faites cuire les petits pois et les raisins a la vapeur ensemble jusqu’a ce qu’ils deviennent tendres. Apres avoir enduit votre couscous d’huile d’olive, melanger tous les ingredients restants au couscous en utilisant vos mains ou une cuillere en bois. Servir aussitot.