Another one from my teacher. so good! t’s cooked plain or in a wonderful salad type dish and usually eaten with meat stews that are slow cooked. This dish goes wonderfully with the Tajine style Moroccan Chicken or just by itself as a refreshing salad or side dish.
Start boiling 2 cups chicken stock (because it gives it such a depth of flavor but if you’re trying to make it a completely vegetarian dish then use vegetable stock or plain water) and ½ tsp kosher salt together.
Start by boiling
Add 1 1/4 cup of couscous and take off the heat. Cover and let sit for 5-6 minutes. Fluff with fork.
In a large skillet heat ¼ cup olive oil and add 1 small chopped onion and 2 cloves of garlic minced into small pieces.
Saute for 3-4 minutes or until the onions are translucent and the garlic is very fragrant then add the couscous and toast for 8 minutes or so, couscous should get slightly brown.
Take it off the heat and pour into a large bowl and while still warm:
Add to couscous:
½ cup feta cheese
Chopped bell peppers
Chopped avocado
½ cup flat leafed parsley
Cucumber
Toasted almonds
Dressing:
¼ cup oil
1 large lemon, zested
¼ tsp salt
Pepper (fresh cracked if you can)
Juice from lemon
Whisk to make dressing. It will become a delicious opaque golden colored dressing. Pour over couscous and toss together. Enjoy right away as a side dish or with any Moroccan style stew!
why cant i just live with you guys?!
ReplyDeleteBecause of the significant North African influence throughout France couscous is a very popular dish there. I remember French people telling me that during the German occupation in WWII the French would load the Germans up with couscous and then give them as much wine as they wanted. The couscous would expand when all the wine hit and make them sick.
ReplyDeleteA good couscous is a wonderful meal but avocados are not an ingredient one would use for any good meal.
Can't wait to try it. Thanks for sharing the recipe.
ReplyDelete