Spontaneous Couscous Recipes

QUICK PARMESAN COUSCOUS

Steps:

• Bring 2 cups chicken broth and 1 tablespoon butter to a boil.
• Stir in 1 (10-ounce) package plain, uncooked couscous; cover and remove from heat. Let stand 5 minutes.
• Stir in 1/3 cup grated Parmesan cheese, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground pepper.
• Fluff with a fork, and serve immediately.

NOT SO SPONTANEOUS COUSCOUS

Steps:

• Saute the onion in the oil in a medium sized pan, for about 10 minutes, on medium-low heat until the onions are lightly browned.
• Add corn, couscous, beans, raisins and water.
• Cover and cook on low heat 5-8 minutes, or until all the water is absorbed and couscous is soft.
• Add everything else: the zucchini, carrots, green onions, celery, red pepper and almonds.
• Season with salt and pepper. Mix well.
• Serve warm, or even better, refrigerate and serve next day cold.
• You can substitute other beans.
• Turtle beans work well.
• Navy beans too.

SPONTANEOUS COUSCOUS

Steps:

• Saute the garlic and onions in oil on medium low heat for 10 minutes, or until onions are slightly browned, stirring occasionally.
• Add corn, tomatoes, couscous and water.
• Cover and cook on low heat for 5 to 8 minutes, or until all the water is absorbed and the couscous is soft.
• Add parsley, Tabasco and cayenne.
• Salt and pepper to taste, if desired.