Pasta: Couscous Nicoise(without permission from Harrosmith) by Recipe Cottage

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	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) -------------------------------------------------------- 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 ------------------------------------------------------------------------ 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