Best Couscous

By chrispink

Couscous is widely used throughout North Africa. Like many pastas, couscous is simply coarse hard-wheat flour (semolina) and water. Traditionally, the two were mixed together by hand and pressed through a sieve to make tiny granules.

Ingredients

• 2 cups couscous (about 12 ounces)
• Coarse salt and ground pepper
• 2 tablespoons olive oil
• 2 1/2 cups of water
• Chopped nuts
• Pureed vegetable (squash)
• chopped onions, peppers, zucchini
• cream cheese

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Put couscous, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add oil, and stir with fork to coat evenly.

Bring 2 1/2 cups water to a boil; stir one-third into the couscous. Cover remaining water to keep it hot.

Press couscous gently with the back of the fork. Cover with plastic wrap; let stand for 3 minutes. Repeat with remaining water in two additions.

Break up any clumps with a fork or your fingers.

Add nuts, vegetables and cream cheese and mix well