Saturday, August 23, 2014
I've had a few boxes of plain couscous in the cabinet for a while now. Previous attempts at using it wasn't greeted by much enthusiasm from anyone but myself. In an effort to start clearing my pantry out, I searched through MasterCook to see how I could use some up.
I settled on this recipe from Cooking Light, but played a little loosey-goosey with it. First, I don't ever remember to buy green onions, and on the rare occasion I do, my menu plan gets moved around and they go bad before I can use them. I substituted Penzey's dried chives, about a tablespoon. I also used dried parsley, about 3/4 of it stirred into the mixture when it called for it, and the rest over the top when it hit the plates. I used half the zest from the orange, next time I'd use it all. I used 2T of lemon juice, because I didn't want the rest to go to waste. Normally I'd pour any leftovers into an ice cube tray, freeze completely and then put it in a ziploc bag, but my freezer is packed right now.
I had put a little spoonful on my son's plate, expecting it to be pushed around and not eaten. Not only was I wrong, he asked for more. Victory! He asked for a little butter to be added to his, and I added a teaspoon to my serving as well.
Simple, and a nice change of pace from the rice we've eaten a lot of this summer!
* Exported from MasterCook *
1 1/4 cups water
3/4 cup uncooked couscous
1T dried chives
1 tablespoon dried parsley (divided)
2 tablespoons orange juice
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
In a medium saucepan, bring water to a boil. Slowly stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork. Stir in the remaining ingredients, reserving a little parsley for sprinkling on top after it's plated.
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