Italian Couscous
from https://bitingatthebits.com/
Authentically Italian - This recipe is based on techniques and spot-on seasonings from a local Veneto Italian couscous maker who sells a package version that is ready in 20 minutes. Perfect as a side dish or add your favorite protein for a complete meal (grilled chicken, salmon, shrimp, grilled octopus, turkey, mini mozzarella balls, olives, chickpeas, etc.).
Quickly individually sautéing the carrots and zucchini before adding the cooked couscous is my simple trick (the Italian secret) to making better couscous and helps prevent overly mushy couscous or vegetables. This technique builds flavor while maintaining perfect texture. Swap zucchini for yellow squash or eggplant. Replace carrots with parsnips or sweet potatoes. Or the peas with corn or diced green beans.
There are two important steps to prevent mushy couscous. The first is to use a 2:1 ratio of liquid to couscous. Using the gram measurements provided in the recipe card will create a foolproof couscous recipe that's never mushy. The 2nd tip is never leave the couscous covered with the lid to steam for more than 7 minutes which can easily overcook the couscous and make it mushy. Don't peek! - Keep that lid on during the 7-minute resting period for perfect steam absorption. Use a fork to separate and fluff the grains without mashing them together
For a Greek Style Couscous - Stir in 1/2 cup toasted pine nuts, diced sun-dried tomatoes, kalamata olives, diced celery, and crumbled feta cheese.
Can be served cold with cooked shrimp for lunch.
1 cup frozen peas, soaked in tap water 5 minutes and drained (120g)
3 tablespoons extra virgin olive oil (45g) (separated: 1 T and 2 T)
4 ounces (about 2 small) carrots, finely diced (115g)
9 ounces (about 2 medium or ½ pound) zucchini, finely diced (250g)
1 garlic clove, smashed
1 teaspoon onion powder (not onion flakes or onion salt) (1g)
1/2 teaspoon ground sage (0.5g) (or sub 1 teaspoon rubbed sage)
1/4 teaspoon dried poultry seasoning (0.25g) (sub spezie di arrosto if you're in Italy)
4 ounces (about 1 small) onion, finely diced (115g)
2 cups homemade chicken broth (or low sodium store-bought) (220g)
1 tablespoon unsalted butter (15g)
1 cup couscous (or whole wheat couscous) (200g) [Moroccan]
Take the chill off the peas: Add frozen peas to a bowl and cover with tap water, rest 5 minutes, drain and add them to a large mixing bowl.
Sauté the carrots: Heat a large cast iron or stainless steel skillet or sauté pan over high heat and add 1 tablespoon (15g) extra virgin olive oil. Just before it starts smoking add the diced carrots, season with salt, and sauté stirring periodically for a few minutes until the carrots start to caramelize a little but are not overly dark. Remove the carrots to the mixing bowl with the drained peas leaving as much olive oil in the pan as possible.
Sauté the zucchini: Add the smashed garlic clove and zucchini to the hot skillet, season with salt, and sauté for a few minutes until you see some caramelization and the zucchini are cooked, but not mushy or overcooked. Remove to the bowl with the carrots and peas and discard or repurpose the garlic clove.
Sauté onions and spices: In a medium sauce pot set over medium heat, add the remaining 2 tablespoons of olive oil, onion powder, sage, and poultry seasoning and stir to combine. Add the diced onion, season with salt, and cook for about 5-7 minutes, or until the onions are tender and translucent.
Boil the chicken stock and aromatics & add couscous: Add the chicken stock, stir to combine, season with more salt to taste, cover and bring the mixture to a boil. Add the butter, and stir. Then add the couscous, stir quickly just to combine, cover with a lid, turn off the heat and set a timer for 7 minutes.
Steam the couscous: After 7 minutes, remove the lid, fluff the couscous, season with more salt as needed and add the mixture to the mixing bowl with the vegetables and toss to combine. Adjust seasonings if needed, and Enjoy!
Yield: 29 ounces [822g], Serving Size: 3/4 cup (about 150g) - [5 1/2 servings]
