Couscous By The Pilaf Method
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Veg09 | 1 | Servings |
INGREDIENTS
| 3 | c | Water or vegetable broth |
| 2 | T | Butter or olive oil |
| 1 | c | Fine or medium couscous |
| Salt |
INSTRUCTIONS
Bring the water to a boil. Meanwhile, melt the butter in a 10-inch skillet over medium heat. Add the couscous, stir to coat the grains, and cook for 1 to 2 minutes. The grains will color slightly. Remove from the heat, add 1/2 teaspoon salt, and pour in 2 cups of the water. It will instantly bubble up. When it subsides, shake the pan to even the contents, cover, and set aside for 7 minutes to steam. Fluff the grains with a fork, pour in the last of the boiling water, cover, and let stand for 5 minutes. Remove the lid and fluff the couscous before serving. This couscons won't swell as much as when steamed, but the grains come out nice and separate, and it's easy to do. If you're making a vegetable stew that has yielded a broth, use it in place of water. MAKES ABOUT 4 CUPS Recipe by: Deborah Madison, Vegetarian Cooking for Everyone Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 414
Calories From Fat: 53
Total Fat: 5.9g
Cholesterol: 7.2mg
Sodium: 2127.7mg
Potassium: 662.3mg
Carbohydrates: 75.1g
Fiber: 7.3g
Sugar: 6.1g
Protein: 14.7g