My favorite recipes: North African Couscous

I realized this weekend that–when someone asks for one of my recipes on one of my discussion groups–if I don’t already have it up on the blog … I should just post it here where everyone can read it from now on. That way, when someone asks me for the same recipe again … I can just point them to a blog post, rather than writing it all over again in email … over and over again in some cases.

So here we go! :)

Someone on one of my groups started talking about couscous recently … and I absolutely love the stuff, myself. Couscous is a grain product, sort of like tiny pasta beads. Instead of boiling them like regular pastas, you usually either steam them or–my personal favorite–bring a liquid up to boil, dump in my couscous, remove the pot from the heat, and put the lid on. After 5-10 minutes, open the pot and fluff the couscous with a fork … and start eating. In other words, it’s amazingly simple to make, and–just like other pastas–the perfect base for showcasing other flavors.

As always, I love it when a dish hits all of the taste receptors on my tongue … and this recipe did that on first bite! They were serving it at the North African booth at a campus international event, and I liked it so much I went back and bought three servings! They weren’t passing out the recipe that day–only samples–so this is my version of what they served:

Lane’s North African Couscous

In a large saucepan with a tight-fitting lid, combine:

  • a pint of raw-packed home-canned chicken or turkey, with the juice: you may substitute the same volume in other sorts of canned chicken, or you can use 1.5 cups of cooked chicken, cubed and an extra cup of chicken broth
  • a pint of clear chicken broth
  • two tablespoons butter (you can omit of you’re low-fatting it)
  • a cup of dried cranberries
  • a half-cup of either pine nuts or broken walnut pieces
  • 1/2 teaspoon dried parsley (or 1 tablespoon fresh)
  • 1/2 teaspoon salt (optional)

Bring the mixture to a boil, then stir in:

  • 2 cups couscous (make sure it’s the ‘instant cooking’ sort)

Put the lid on the pot. Remove it from the heat. Wait 10
minutes, then add a half cup of sliced green onions. Stir and fluff with a

Then go mmmmmm! :)

About Lane

Just a canner ... on this food journey called life :)
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