Welcome to Couscous Day
- 2 Hours
People frequently asked us to suggest an unusual, but not too expensive, dish to serve at a dinner party. Today we recommend couscous, a fairly coarse ground wheat that’s the national dish of Tunisia. It can be cooked in a special “couscousier,” the traditional pot that looks like an enormous double boiler with a deep bottom and a perforated top, or just in a cooking pot fitted with a colander or steamer. Make sure to buy the long-cooking couscous, rather than the instant version, which tends to become mushy.
- 30 mins
This dish is easily customizable. Cauliflower can replace the fennel, or the couscous can be switched for a whole grain like Israeli Couscous or Barley. There are plenty of vegetables in this complete dinner, but if you desire, fresh, lightly dressed greens would go well with this dish.
- 15 mins
Ingredients 3 eggs, lightly beaten 2 cups couscous (I used wheat couscous and made it using light butter), cooled 1 tablespoon + 1 teaspoon sesame oil, divided 1 (12 oz) bag broccoli slaw 2 tablespoons minced fresh ginger 2 garlic cloves, minced 4 tablespoons soy sauce (I used reduced sodium) 1 tablespoons brown sugar Directions Coat […]