Wary of whitesplaining/appropriating a food that is very much African/Middle Eastern, I did a bit of googling about it. There’s some very cool info about its history and how it’s made. Suffice to say that what us folks in the western world buy from the supermarket is the simplified version. But it’s the simplified version I’m gonna talk about in this post - because that’s what I use to make this recipe. And it’s super convenient (and I’m lazy). But seriously, go read about couscous and North African cuisine, it’s really cool.

This recipe has some similarities to Tabbouleh, but it’s a bit different.

Ingredients

Couscous - the make-in-five-minutes kind you can get at most supermarkets.

Fresh herbs - I particularly like mint and parsley, but any herbs you like are great

Any veggies you have lying around - I tend to stick to ones I don’t have to precook, but if you want to precook some, go for it :). I particularly like fresh tomato and raw carrot

Any nuts, seeds or legumes you have floating about - Again, I tend to stick to the kind I don’t have to precook, but precook away if it suits you. Sesame seeds, pumpkin seeds, sunflower seeds, etc are all great

Salt - just a pinch

Oil - just a little bit

Sauces - My personal favourites are a dollop of hummus, a splash of sweet chilli, and a teaspoon of wholegrain mustard. But you can add all kinds of sauces, or leave them out entirely.

Onion and garlic (optional) - These are pretty strong raw, so chop them finely unless you want to saute them for a couple of minutes first.

Lemon juice - Optional, fresh is best, but bottled will do too. You just want a splash or two. Maybe half a lemons worth to a decent sized bowl full (unless you really like it bitter)

Water

Method

Precook anything that needs precookin’

In a pot, bring about twice as much water as couscous to the boil, (or boil the jug and add it to a pot or bowl). Add a splash of oil and a pinch of salt, then add the couscous and cover.

Come back in five minutes. Go cuddle the cat, or the dog, and (if you’re me) pretend you never wanted to cuddle them to begin with when they don’t want cuddles.

Chop up the vegetables and herbs etc into small pieces.

Stir the couscous, it should be light and fluffy. Add everything else. Stir, and adjust sauces and herbs according to your personal tastes.

If you want the salad warmed through, you can stir it over medium heat for a few minutes, or put it in the microwave for 30 seconds to a minute on low to medium power.

Fight off anybody else trying to steal it.

Unless it’s the cat. Then you must render unto Felis Catus the things that are Felis Catus’. Unless there’s garlic or onions in it. Then you must protect your feline emperor at all costs.

Cooking Guide for Whole Grains

Millet
25 minutes cooking time.
1 cup dry grain to 2 cups water. (Some use 3 cups water to 1 cup grain.)
Yields 3 – 3 ½ cups.

Quinoa
15-20 minutes cooking time.
1 cup dry grain to 2 cups water.
Yields 3 – 3 ½ cups.

Brown Rice(long-grain)
40-45 minutes cooking time.
1 cup dry grain to 2 cups water.
Yields 3 cups.

Brown Rice(short/medium grain)
45-50 minutes cooking time.
1 cup dry grain to 2 cups water.
Yields 3 cups.

Brown Basmati Rice
30-45 minutes cooking time.
1 cup dry grain to 2 cups water.
Yields 3 ½ cups.

Wild Rice
40 minutes cooking time.
1 cup dry grain to 2 ½ cups water.
Yields 3 cups.

Approx. 15 minutes cooking time.
1 cup dry grain to 1 cup water.
Boil water, add cous-cous, simmer for a few minutes then shut off heat. Let stand for several minutes with the lid on, then fluff with a fork. Cover again for another five minutes.

Kasha (buckwheat groats)
20 minutes cooking time.
1 cup dry grain to 2 cups water.
Yields 2 cups.

Amaranth
20-25 minutes cooking time.
1 cup dry grain to 2 ½ – 3 cups water.
Yields 3 cups.
Has a slightly nutty flavor and a soft, sticky consistency when cooked. Gluten-free.

Pearled Barley
50-60 minutes cooking time.
1 cup dry grain to 2 ½ cups water.
Yields 3 ½ cups of cooked grain.
A hearty grain good for soups, stews and cold salads.

Kamut
100+ minutes cooking time.
1 cup dry grain to 3 cups water.
Yields 3 cups.

Bulgur Wheat
Can be reconstituted in boiling water.
1 cup dry grain to 2 cups water.
Yields 2 ½ – 3 cups.
Cover bowl and let sit for 60 minutes or until water is completely absorbed by grain. Used to make Tabouli.

ViaCare2

Delicious, fruits, vegetables and grains, seafood. Harmony of the earth and the sea, this deliciousness, the art of taste. Avocado and shrimp. Tomato and couscous. Japanese-style mayonnaise with soy sauce and wasabi. Good ♪ It looks difficult but easy. 

 難しそうだけど意外と簡単。 そんなに時間もかからないし。 フルーツ、野菜、海の幸、穀物いろいろ♪ アボカド のまったりにあれやこれや味のアート♪

Gegrild Lamsrack in koffieboter met Couscous

Gegrild Lamsrack in koffieboter met Couscous

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rainy ducky 。°。°。个o(-ω- )。°。°。

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