RECONSTITUTED STEAMED COUSCOUS

Reconstituted Steamed Couscous image

Unlike pasta, couscous should never be boiled (pay no attention to the instructions on most boxes), just reconstituted and steamed. The couscous dishes I'll be presenting this week make perfect winter dinner party fare; the vegetable and bean dishes will be particularly welcome if there are vegans at your table.

Provided by Martha Rose Shulman

Time 30m

Yield Depends on amount of couscous used

Number Of Ingredients 4

Ingredients

couscous (use 1/3 cup dry couscous per person)
1/2 teaspoon salt (preferably kosher salt)
1/2 to 1 cup of broth
a tablespoon or two of olive oil

Steps:

Place the couscous in a bowl. Add 1/2 teaspoon salt (preferably kosher salt) per cup of couscous and mix together. Combine 1/2 to 1 cup of broth from the stew you plan to serve with the couscous with enough warm water to cover the couscous by about 1/2 inch. Let sit for 20 minutes, until the liquid is absorbed. Stir every five minutes with a wooden spoon, or rub the couscous between your moistened thumbs and fingers so that it doesn't lump. The couscous will now be fairly soft; fluff it with a fork or with your hands. Add a tablespoon or two of olive oil, rubbing the couscous between your fingers to distribute the oil throughout. Have the stew at a simmer. Line a colander, sieve or the top part of a couscoussier (a special pot for couscous) with a single layer of cheesecloth, and place the couscous in it. Set it over the stew, making sure that the bottom of the colander does not touch the liquid (remove some of the liquid if it does). Wrap a towel between the edge of the colander and the pot if there is a space, so that steam doesn't escape. Steam 20 to 30 minutes. The couscous should be fluffy, the grains dry and separate, not al dente and not mushy.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 281 milligrams, Sugar 0 grams