Couscous has been making frequent appearances in our weekly dinners lately, as seen here, here, and here.
I think I introduced Brian to couscous a few months ago when we were looking for different kinds of carbs to add into our weekly rotation (eating brown rice with everything can get old after a while)… thankfully, he was willing to give it a try. Ever since then, our cupboards are always stocked with a container full of this tiny little coarsely ground pasta.
Here are three reasons why it has been so popular in our household, and why you need to try it too:
- it’s super simple and quick to make – it only takes about 5 minutes
- it’s bland if you make it plain, meaning that it can serve as a blank canvas. It has the capability to developed into a variety of beautiful flavors based on the different spices and ingredients you add to it
- it’s healthy and low in calories
Okay, reason #4 we like it so much: it’s fun to say. Couscous. Couscous couscous couscous.
Now that you think I’m a total weirdo, let’s move along…
We’ve always made couscous with just chicken stock to let our main dish shine. However, today I decided to spice up our couscous and added a little bit of curry powder to it.
- 2 tablespoons EVOO
- 2 cloves garlic, minced
- 1 medium shallot, finely diced
- 3/4 teaspoon curry powder (make it 1 teaspoon for stronger curry flavor)
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup couscous
- 1 cup water
- In a medium saucepan, heat the EVOO over medium high heat. Add in the garlic and shallots. Cook for 2-3 minutes, stirring often, until shallots are softened.
- Add the curry powder, paprika, and salt to the shallots. Stir until combined.
- Add in the water, and immediately add the couscous. Stir to combine, cover with lid, and remove from heat.
- Let stand for 5 minutes. Fluff with fork before serving.
- Serves 2-3
- Every brand of couscous may require different amounts of water to cook. Make sure you read the directions for the couscous carefully before cooking. If it requires 1.5 cups of water instead, then make the couscous using 1.5 cups of water instead of 1 cup as stated in the directions (I put 1 cup in the directions because that's how much water our brand of couscous calls for).
“Pretty good” doesn’t really do it justice. I thought it was quite delicious! We’ll probably be making this again in the very near future.
The salmon was made simply by sprinkling it with some salt, pepper, paprika, and cooking it for 6-8 minutes under the broiler.
Enjoy!
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