This is a tasty side dish that can be banged out in five minutes. Couscous is a tiny type of cracked, granular pasta that’s already been cooked and dried. It’s actually easier to use than other pastas. Just soak it in some boiling liquid and it’s good to go!
Yield: Makes 4 sides or 2 mains
1 cup couscous
1 cup lightly salted boiling water
1 cup chopped dried tomatoes
1 handful flat leafy parsley, chopped
1/2 juice and zest lemon
a splash extra virgin olive oil
a sprinkle or two Salt and Pepper
Pour the water and tomatoes into a small pot and bring them to a boil. Turn off the heat then stir in the couscous. Cover it and let it rest for ten minutes while its tiny grains absorb moisture.
When the couscous has rehydrated and tenderized, stir in the parsley lemon, olive oil and seasoning. If there are any leftovers put them in the refrigerator; they’ll be even tastier tomorrow!
This simple, versatile rice pilaf is distinguished by its method of sautéing the grains briefly in oil or butter before adding liquid which adds flavour and helps the grains stay fluffy and separate. Rice pilaf is also a great jumping-off point for freestyle flavouring.
This is one of my all-time favourite comfort foods. Just like high-starch rice, barley may be simmered and stirred into a smooth, creamy risotto, absorbing the flavour of the bacon and rich chicken broth as it slowly cooks. The results are richly flavoured and deeply satisfying.