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LOCATION: Recipes >> Pasta >> Couscous Nicoise(without permission from Harrosmith)

Print this Recipe    Couscous Nicoise(without permission from Harrosmith)

This is a coloful accompaniment to plain roast chicken or broiled fish.
With a bit more vinegar, it can also sere as a salad. Note : Nicoise
olives(tiny dark brown salt-brine-cured olives from France) are avaliable
in speciality stores, or can be substituted by other good-quality black
olive, such as Kalamata or Gaeta.

1 1/4C defatted sodium-reduced chicken stock or water, 1/2 tsp salt
2 cloves garlic, minced 1 1/2 tsp olive oil, pref.extra-virgin,
1 1/2C medium grain couscous 8 cherry tomatoes, cut into slivers
1/4C Nicoise olives, pitted & sliced 8 liaves fresh basil, cut into
julienne strips, or 1 TBsp coarsely choped fresh parsley 1 TBsp red
wine vinegar salt & freshly ground black pepper

1. Combine stock or water, salt, garlic and oil in a med. saucepan with a
tight-fitting lid and bring to a boil. Stir in couscous and remove from
heat. Cover and let stand for 5 mins. Uncover and fluff with a fork to
separate the grains.

2. Add tomatoes, olives, basil or parsley and vinegar and toss till
completely mixed. Season with salt and pepper. Serve warm or at room Temp.

Serves :: 6 (Prep. time : abt 10 mins)


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GARLICKY-COUSCOUS WITH ROASTED PEPPERS

1 sm. red bell pepper or a 6 oz jar roasted red peppers or pimientos,
drained & diced 1 tsp olive oil 1/2 tsp salt 2 large cloves
garlic, peeled and lightly crushed 1C couscous freshly ground black
pepper


1. If using a red bell pepper, roast it oer the flame of a gas burner or
broil it, turning often, for abt 10 mins. or till blackened & blistered.
Place in a paper bag and set aside for 15 mins. Slip the skin off the
flesh, remove stalk and seeds and rinse. Dice and set aside.

2. In a med. saucepan, combine 1 1/4C water, then the oil, salt and
garlic and bring to a boil. Stir in couscous and remove from heat. Cover
and let stand for 5 mins. Fluff the grains with a fork. Remove garlic
cloves and stir in red peppers or pimientos. Season with pepper and serve
hot.

Serves : 4

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FAST & HOT COUSCOUS

This spicy side dish, one of the easiest imaginable, is good with veal,
chicken or fish. The hot sauce can be adjusted to taste.

1 1/4c defatted chicken stock or water 1 TB unsalted butter 1/2tsp
Tabasco 1/4 tsp salt 1 1/2c couscous 1TB choped fresh
parsley, preferably flat-leaved, freshly ground black pepper

In a heavy saucepan with a tight fitting lid, combine stock, or water ,
butter, Tabasco and salt , bring to a boil. Stir in couscous and remove
from heat. Cover and let stand for 5 mins. Uncover and fluff the grains
with a fork to separate. Stir in parsley. Season with ground pepper and
serve hot.

Serves : 4

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