The little heads of broccoli were steamed and topped with garlic. The couscous recipe is an old and easy standby from The Joy of Cooking:
Heat in a large skillet [I do the entire dish in our smallest saucepan] over medium heat:Add:
- 3 tablespoons olive oil
Cook, stirring, for about 1 minute. Stir in:
- 1 cup sliced blanched almonds
Cook until heated through, about 1 minute more. Stir in:
- 1 teaspoon sweet or hot paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ to 1 teaspoon hot red pepper sauce [I usually leave this out]
Bring to a boil and stir in:
- 2½ cups chicken or vegetable stock of water [it's a flavorful dish; use water]
- 2 cups cooked chickpeas (about ⅔ cup dried), rinsed and drained if canned [1 can]
- 1 cup chopped raisins or whole dried currants [or dried red peppers or...]
1¼ cups quick-cooking couscous
Cover, remove from the heat, and let stand for 5 minutes [or longer; it will holds its heat]. Fluff the couscous with a fork. Season with:Garnish with:
- Salt and ground black pepper to taste [or include some salt and pepper at the beginning]
- ¼ cup chopped fresh parsley or cilantro
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