Note: This post is in support of Near East brand's Couscous for a Cause campaign. I was already a fan of their products, but thanks to this couscous-inspired post, they're donating 250 boxes of couscous to Washington state's hunger relief agency, Northwest Harvest.
PRIZES! Comment by May 15th for a chance to win a Near East prize pack including products, recipes and another 250 boxes of couscous donated to Northwest harvest.
According to Wikipedia, couscous is a staple food throughout West Africa, Sahel, France, Spain, and the Canary Islands, Portugal, Madeira, Italy (particularly in the western Sicily Province of Trapani), as well as in Turkey, Greece, Malta, Cyprus, the Middle East and India.
Made by hand, it's a lenghty process that involves working semolina-based dough through a sieve, which forms the tiny granules of couscous. The couscous grains are then air-dried in the sun. Preparation involves steaming the tiny grains in a special pot, typically lined with a cheese cloth.
Here in the Western world, couscous is pre-steamed and dried again, which shortens the cooking time considerably--five minutes from boiling water (or stock) to fluffy couscous!
I love entertaining with couscous. When I gather friends, we serve it North African-style with a meat or vegetable stew, spooned over a heaping mound of couscous. (Near East brand's roasted garlic or parmesan are my two favorites.) Served on polished silver trays, it makes a stunning crowd-friendly presentation.
Fresh thyme and green olives are added to the couscous.
Preparing the trays for dinner.
Mounding the couscous for height....enhances the presentation.
Don't you love these trays? I'm an avid thrift store shopper and both of these trays were less than $10. Silver polish and a bit of elbow grease brought them back to life.
Layer the dish with poached artichokes, onion and lemon.
Add a light drizzle of the pan juices...
All natural lamb loin from Ninety Farms, with a beautiful Moroccan spice rub.
Strips of seared lamb crown the dish.
***
More ideas? Check out these recipes by
with eggplant, zucchini, and chopped tomato
Couscous Chicken Crunch
with apple, pear, and sage
with apple, pear, and sage
Pacific Albacore Tuna
with olive and lemon
with olive and lemon
Espresso and Stout Roasted Flat Iron Steak with Beet Couscous
I'll be making this next!
I'll be making this next!
Smoky Couscous with Cherry, Sage, and Pulled Pork
chipotle chile, balsamic, and beer make up the braising liquid for the pork, and the couscous is tossed with dried cherries and sage. Sounds lovely, no?
chipotle chile, balsamic, and beer make up the braising liquid for the pork, and the couscous is tossed with dried cherries and sage. Sounds lovely, no?
26 comments:
I haven't had couscous in ages, but you make it look so tasty! I love the photos, I'm so hungry now!
LOVE couscous - my go-to starch in the summer. As always, your pictures are delicious.
i really do love couscous. I did a very quick and easy recipe with couscous for Fitness Magazine http://www.snackinginthekitchen.com/2010/09/first-time-in-pages-of-fitness-magazine.html
What a great cause!
Couscous is one of my summer staples - tabobuleh is just fabulous with everything.
I love couscous but never knew how it was made. Thanks for the information.
Betty Frost
I love that they're donating this to feed the hungry. Great cause.
Love couscous during the summer --- and such a great cause
Love CousCous... A staple for quick meals.
Great Post! The albacore tuna recipe sounds like something I'd like to try.
Hi Traca, when I was in college I worked for an Algerian who taught me how to make cous cous. His "North African" style was similar to yours except we would saute chicken with garlic, green onions, zucchini, squash, baby corn and garbanzo beans then quickly simmer for a few minutes in chicken stock. It was seasoned with oregano and cinnamon and then served over the cous cous. It was definitely something different for the early nineties in Iowa
Peace,
Pete
Erin, these photos are by the uber talented Rina Jordan. http://www.rinajordanphotography.com/While I was busy hosting the dinner, she took these amazing shots! (You can see her work on the most recent Starbucks campaign for cake pops.)
Snacking Kitchen, thanks for the recipe! I love the Near East couscous so much, I eat it straight. Now I'm intrigued by the many ways you can prepare it. Must get more couscous!
Pete, that recipe sounds amazing! You have definitely sought out some terrific culinary ventures...even in Iowa, or Springfield, Illinois. Have I ever told you how happy I am we met? I shudder to think...it almost didn't happen. xoxo
I love couscous and always teach a recipe using it when teaching Cooking Maters classes for Share Our Strength. It's an easy & inexpensive ingredient to work with that is delicious. Cooking Matters students are low income & often depend on food banks, so I especially appreciate Near East supporting NW Harvest!
Great article Traca. Absolutely love couscous!
Loves me some couscous when the summer garden provides ratatouille. Looks like that'll be happening soon.
I like to make it into a cold summer salad
Coucous is a staple of our diet.
Yummy in any form
Never tried couscous, but your photos sure make me wanna try it! My starch of choice is usually rice, but couscous woud be a great, really quick subtitute. Thanks for the ideas!!
Last night's dinner was Near East Wild Mushroom and Herb Couscous with blackened grilled shrimp.
Soaked some dried porcini and sauteed yellow squash from my neighbor's garden, crimini, chopped garlic and green onion in grapeseed oil and butter to add to the couscous.
I also love their Roasted Garlic Couscous.
Excellent post Traca! Couscous is such a versatile food. The "mix-ins" are endless, and it is one of those items that not only allows a cook to be creative, but frugal too! Adding what one has "on hand" to a couscous recipe is a great way to use up odds and ends left over from other cooking projects.
Near East is the product I look for when couscous is on my menu plan. Their products are EXCELLENT, and I'm even more gratified at their willingness to donate product to charity to help those less fortunate. NICE JOB Near East!
I love couscous because it's ready in about 5 minutes if you use Far East's. I actually have a couscousiere, the two part pot for cooking it the old fashioned way but have not yet used it for that purpose. I guess my next party should have couscous!!
WE eat a lot of Near East products because they taste excellent. Our favorite is the couscous, it is so easy and versatile. I love to make a cooked relish with fresh cherry tomatoes, garlic, basil sauteed in butter and olive oil. Toss over the cooked couscous is heavenly!
I love making a curried fruit couscous with the five-ingredient chicken recipe. But I really appeciate the recipes from Chef Jason!!! I 'invented' an espresso and stout tri-tip years ago so I am definitely trying his take with the beet couscous soon!
I've enjoyed the variety of Near East products I've tried.
Hey everyone, thanks so much for chiming in...and thanks to those who left recipe suggestions. I'm on it!
We have a winner for the giveaway. Thanks to the random number generator, Orchid is the lucky winner! The prize pack is on its way...
Thanks to you all & Near East, we donated a total of 500 boxes of couscous to Northwest Harvest. YAY!
Living in France and especially with a man who lived (cooked and ate) in Morocco for 2 years, couscous is a much-loved staple of our diet. Stunning what you did with it, so simple yet so flavorful with the lamb and the pan juices drizzled over it all. And LOVE the trays!
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