I don't find cous cous boring, I find that the way I prepared it was boring - chicken stock, salt/pepper. Honestly I'm new to cous cous. I've eaten the regular kind but I'm not a fan of the size/texture of it and I really like the israeli cous cous because it is large.
So let's get this straight. Couscous = pasta? Like as in the same dough used to make linguine? Well then this changes everything! I KNOW pasta. I guess I've just been reluctant to experiment because I figured "couscous" calls for a flavor base that is still quite foreign to me (like tumeric etc).
When would I add the flavorings? Could I sautee onion/garlic and add the couscous like you would risotto and then add the stock? Or cook in the stock first and then add flavorings later? Thanks for the help.
Quote:
Originally Posted by KYHeirloomer  I don't understand, Koukouvagia, why you'd find it any more or less boring than standard couscous.
It's the same pasta dough; just passed through a courser screen, is all, so that it's bigger. But it cooks the same, tastes the same, and can be flavored like any other couscous---or like any other pasta, for that matter.
For your dish I would, for starters, cook the couscous in chicken stock, rather than water. When it's cooked, melt in some butter (or evoo), salt and pepper. Maybe a squirt of lemon juice to brighten it up.
Then serve the chicken on a bed of the couscous.
I wouldn't flavor the couscous too much, because you don't want it conflicting with the chicken, itself. |