Couscous for People Who Hate Couscous

RalMiska's Note:

My dad used to absolutely hate couscous - Until I made it for him. Highly recommended for broadening the horizons of picky eaters - Also makes a great stuffing if you add cheese.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 2

• 8 -10 inches celery, finely chopped
• 1 small white onion, finely chopped
• 5 -6 mushrooms, finely chopped
• 2 garlic cloves, minced
• 1 cup couscous
• 1 teaspoon ground coriander
• 1 teaspoon ground rosemary
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground chili powder (optional)
• 1 cup chicken stock

Directions:

1. Once you have chopped your vegetables and ground your spices, place the couscous in a large bowl, and add all of the ground spices.
2. Using a vegetable peeler, shave some butter off the block and place in the bowl.
3. Bring the chicken stock to a boil, and pour it over the couscous. Don't stir it. Place a plate over the bowl to cover it, and set aside.
4. Melt some butter in a frypan with the garlic, and add the celery and onions. Fry until the onion starts to become soft.
5. Add a little more butter to the frypan, and add the mushrooms. Fry for about 2 minutes over medium heat until the mushroom is soft.
6. Remove the cover from the bowl of couscous, and stir it gently with a fork, being careful not to mash it.
7. Add the contents of the frypan, and stir it through gently.
8. Season with salt and pepper, if desired, and serve.

Reviews

[Abba Gimel]

I liked this, but there were just too many spices. I think next time I will half them.

[Chef #1252757]

This recipe has waaaayyy too much cinnamon in it. We couldn't even eat it. Everything in the dish was good, but the cinnamon just took over and ruined it.

[Trinkets]

The flavors are good but we found it very dry. I think with a little more liquid and some fresh chopped parsley or cilantro and perhaps a squeeze of lemon or lime you might change the entire dish. Thanks for sharing, I think you have a very good base here.