Couscous pronounced Koose-Koose with sautéed mushrooms, onions & roasted garlic. YUM!
Don’t you just love couscous? Tiny, light, fluffy semolina pasta, which takes just minutes to prepare
When it comes to dolling up a dish with couscous, you can “taylormake” it with just about anything. Mushrooms, nuts, seeds, meat, spices (although I would not recommend all at once).. Adding ingredients like nuts, herbs, or vegetables takes a little more time, but not much, and they add a lot more flavor and texture to your dish.
Truth be told, my kids like it plain. But tonight it’s sautéed mushrooms & onions.
It cooks up in less than 10 minutes and super simple to make. If you can boil water, you can make couscous.
Couscous is plain on it’s own but you can gourmet it up just by adding a few ingredients. What about Sundried tomato & basil? or chorizo & queso fresco? Or a roasted shrimp & herb couscous. The possibilities are endless.
This is a simple version of couscous that is healthy & vegan.
It’s really good now, but it’ll be even better the next day so refrigerate any leftovers.
Couscous comes in More than one type – regular couscous made from semolina wheat (which I used), whole wheat couscous, which uses the whole grain and Israeli, or Middle Eastern couscous, which is larger and pearl-shaped.