Steamed Couscous With Toasted Pumpkin Seeds Recipes

HOW TO COOK COUSCOUS

Steps:

• In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
• Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.
• Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.
• Uncover and fluff with a fork.
• You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy!

STEAMED COUSCOUS

Steps:

• Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot.

STEAMED COUSCOUS, THE AUTHENTIC WAY

Steps:

• Set couscous in a bowl and pour 2 quarts water over it. Swish around and drain water off. Spread couscous grain in a baking pan and leave them to swell for 10 minutes. Rub couscous between your wet hands to break up lumps. Let stand another 10 minutes.
• Combine the broth, water cinnamon stick, ginger and cumin in the bottom of a couscousiere. Secure the top of the couscousiere to the bottom with a dampened piece of cheesecloth, lightly dusted with flour and large enough to go around the rim of the top. When the liquid comes to a boil, slowly dribble 1/4 of the swollen couscous into steamer, forming them into a mound. Steam uncovered for 5 minutes, then add the remaining couscous. Steam over low heat, uncovered, for 20 minutes.
• Remove the top of the couscousiere (if the liquid in the bottom seems low, add some more water or broth) and dump the couscous into a large shallow pan and spread it out with a rubber spatula. Sprinkle 1/2 cup cold water and 1/2 teaspoon salt over the couscous. Break up lumps by lifting couscous and stirring the grains with a fork. Lightly oil your hands and rework grains, rubbing them through your fingertips, to keep them separate. Dry for 10 minutes. (Can do in advance up to this point and keep until the final steaming with a damp cloth over top).
• Return the dried couscous to the top of the couscousiere (resealing it with cheesecloth again) and dribble couscous in as before, in a soft mound. Steam uncovered for 20 minutes more. Serve with chick peas stew and garnish with sliced toasted almonds.

STEAMED COUSCOUS

Steps:

• Place couscous in a fine strainer and rinse under cold running water. Dump couscous onto a sheet pan, sprinkle with salt, and let stand until grains swell, about 10 minutes. Break up lumps with your fingers.
• Partially fill a large steamer pot or stockpot with 1-inch water. Bring water to simmer. Place damp tea towel in steamer or colander and add couscous. Fold towel over couscous. Steam, covered, over simmering water for 15 minutes.
• Pour couscous onto large, rimmed baking sheet and sprinkle with 1/2 cup cold water. Toss with slotted spatula until cool and the water is absorbed. Spritz hands with olive oil and spread out couscous, breaking up any lumps as you go. Set aside for 5 minutes.
• Refill pot with enough water to make 1-inch again. Return couscous to colander or steamer and steam, covered, for 10 minutes.

STEAMED COUSCOUS WITH TOASTED PUMPKIN SEEDS

Steps:

• Soak couscous in water to cover 10 minutes, then drain. Steam couscous in a steamer (lined with cheesecloth if holes are large) set over 1 inch simmering water, tightly covered, 20 minutes. Transfer couscous to a bowl and fluff with a fork. Pour 1 cup water over couscous and season with salt. Let stand, uncovered, 10 minutes.
• While couscous stands, toast pumpkin and fennel seeds in oil in a skillet over moderate heat, stirring constantly, until pumpkin seeds are puffed and beginning to pop, 4 to 5 minutes. Season with salt.
• Return couscous to steamer and steam, tightly covered, 20 minutes more. Transfer couscous to bowl and toss with pumpkin and fennel seeds.