24 June 2013

Dishes with Dee featuring: Fried Couscous Salad

Hello Reader,
You young, hot thing, you.
You are the best.
I just want to say a quick thanks to all of you for being such a great audience!  My Sweet Shop post about Oakley Wines was my most viewed post in the first 24 hours to date.  No doubt it's because y'all are master sharers.
All of the retweets, reposts, and "likes" are really growing this blog and I love each of you for it.  My heart is just that big.
You guys rock,

Okay, enough.  I can't have your egos getting that big, after all.

So couscous.  What do you think of it?  I know a lot of people who never mess with it because it always turns out bland, or dry, or too sticky, or burnt to the bottom of the pot so when you take the lid off it is one giant black brick of disaster.  (Ahem.  This person will remain anonymous to save them from embarrassment.)  Well, cry no more, you guys.  I have the solution.

Fried Couscous Salad.
So. Yum.

The two things I recommend for couscous: use chicken broth instead of water, and have faith in the process.  A lot of cooking is about feeling, but you also have to trust the method.  Boil, stir, remove from heat, cover and wait.  That's it.

So here's what ya need:
1 1/4 c. uncooked couscous
2 c. low sodium chicken broth
1/2 c. EVOO- divided 
Juice and zest from 1 lemon
2 garlic cloves- peeled and crushed, but not completly broken apart
1/4 chopped sun-dried tomatoes
1 cucumber- peeled, seeded, and chopped into 1/4 in. pieces
1 small jar of artichoke hearts- quartered
4 oz. of cheese, chopped into 1/4 in. pieces- pick whatever you want baby.  I recommend pecorino, ricotta salata, or gruyere.  I've also done this with fontina
1/4 c. grated Parmesan
1/4 c. chopped basil
S & P

And here's what ya do:
Salt chicken broth and bring it to a boil over medium-high heat.  Add couscous, stirring once.  Remove from heat and cover for about 6 minutes. 
Remove the lid and fluff with a fork, breaking up any lumps.

In a large pan, heat 1/4 c. of the oil over medium-high heat.  Add the garlic cloves and cook for 1-2 minutes.
You are just seasoning the oil here, so once they begin to brown, remove and discard.
Now turn the heat to high and add the couscous.  Get your big-guns out and continuously stir for five full minutes.  
It's important- don't be lazy!
From there, stir every 5 minutes for the next 20.
You want it to really start to brown up.

Meanwhile, make your dressing.
Add salt, pepper, lemon juice and zest to a bowl.
Whisk in 1/4 c. EVOO.

Once the couscous is browned, transfer to your serving dish and let it cool for about 5 minutes.
Add the sun-dried tomato, cucumber, artichoke hearts, basil, and both cheeses, and stir.

Then add the dressing and toss until the couscous is coated

Eat it!

This makes about 4 servings.
If you are like me, and often cooking for one, look forward to lunch for the week!

Enjoy this one y'all, it's one of my favorites.

1 comment:

  1. Yum! That looks good, and your photos are looking Grrrr-eat!