Yummy, Seasoned Cous Cous

Expectations:

This is one of my weeknight ‘I have no time’ go-to-grains.  Literally it takes 9 – 10 minutes to cook and perhaps 5 minutes (if that) to prepare.  Delicious and healthy.  If your kids are fussy about eating or trying Cous Cous, try adding a wee bit of shredded cheese to it (to make it exciting) or sprinkle some chia seeds on top (to make it crunch).

Ingredients:

1 cup of Israeli-style or Pearl Cous Cous (shown in the pictures is a blend I like that combines cous cous with a little red quinoa, orzo & yellow split peas).

2 cups of water

For flavoring the cooking water (optional):

1 garlic clove (peeled, uncut)

1 dried or fresh chili pepper (uncut) Note: it will not make the cous cous spicy, just add flavor.

Generous (about 1 tbsp.) shake of turmeric

Generous (about 2 tsp. shake of cumin)

Salt (about 1 or 2 tsp.)

1 tbsp. of Olive Oil

Steps to Put This On Your Table:

• Bring (flavored water or plain water) to boil in a small but tall saucepan or stockpot (using high heat).

Seasoned water with garlic, turmeric, cumin, salt, olive oilAdd the 1 cup of Cous Cous to the water, gradually, beware adding this to salted water will cause a little bit of a super-bubble reaction. So adding slowly is the key to reducing splatter. Or if you’re worried, work with a splatter screen.

• Put the cous cous (slowly) into the boiling water.
• Stir the mixture very slowly, for about 30 seconds.
• Cover the pan, reduce heat to low and let simmer for about 9 or 10 minutes.
• Serve & enjoy. Leftovers can be saved in a container in the fridge for 2 or 3 days, reheat over low heat with about a ¼ cup of water (or broth).

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