Best 2 Steamed Couscous Recipes

Embark on a culinary journey to discover the delightful flavors of steamed couscous, a versatile and wholesome grain dish. This collection of recipes showcases the diverse culinary traditions that have embraced couscous, from traditional North African preparations to innovative contemporary dishes. Whether you're a seasoned cook or just starting your culinary adventures, these recipes offer something for every palate and skill level. From the classic steamed couscous with vegetables, a comforting and flavorful side dish, to the more adventurous spiced lamb and couscous, a hearty and aromatic main course, this article provides a comprehensive guide to cooking with couscous. With step-by-step instructions and helpful tips, you'll be able to create delicious and satisfying couscous dishes that will impress your family and friends. So, grab your cooking utensils and let's dive into the world of steamed couscous!

Let's cook with our recipes!

STEAMED COUSCOUS

Steamed Couscous image

Provided by Ina Garten

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

Ingredients

4 tablespoons (1/2 stick) unsalted butter
2 cups chopped yellow onions (2 onions)
3 cups good chicken stock, preferably homemade
Kosher salt and freshly ground black pepper
2 cups couscous (12 ounces)

Steps:

Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot.

STEAMED FLOUNDER WITH VEGETABLE COUSCOUS

Steamed Flounder with Vegetable Couscous image

I wanted to make something light but tasty for Lee and I last night and was so surprised at how much flavor there was for a "light" recipe! I usually end up making some changes or adding my own spices to recipes in some way and this one is no exception. Here are my changes: I used chicken broth instead of water (I...

Provided by cassie thornburg

Categories Fish

Time 25m

Number Of Ingredients 11

Ingredients

1 c couscous (i used whole wheat couscous from trader joes)
1 red bell pepper, ribs and seeds removed, finely diced
1 zucchini, finely diced
3 green onions, finely chopped
1/2 tsp dried oregano
3 Tbsp olive oil, extra virgin
salt and pepper to taste
1 TBL dijon mustard
1 tsp dijon mustard (for vinaigrette)
4 flounder fillets (6-8 oz. ea.) i used "white roughy" from trader joes
1 Tbsp white wine vinegar

Steps:

1. In a 2 quart, shallow microwave-safe dish, combine couscous, bell pepper, zucchini, green onion, oregano, 1 TBL oil and 1/2 C water (I used chicken broth). Season with salt and pepper. Cover, and microwave on high until vegetables are crisp-tender, about 3 minutes. Stir mixture.
2. Dividing evenly, spread 1TBL Dijon over one side of fish; season with salt and pepper. Roll up each fillet, and place on top of couscous. Cover, and microwave on high until fish is almost cooked through, about 4 minutes. Let stand, covered, 5 minutes to finish cooking. (If the fish is not opaque at this point, as mine wasn't, just put it back in the microwave for 2 more minutes and let rest again. Don't overcook to the point of rubbery fish! You want it to be cooked, but moist and tender).
3. Meanwhile, make a vinaigrette: In a small bowl, whisk remaining teaspoon Dijon, with vinegar and remaining 2 TBL of oil. Season with salt and pepper. Drizzle fish and couscous with vinaigrette, and season with ground pepper. Sprinkle with some freshly chopped parsley. enjoy!

Tips:

Choose the right couscous: For this recipe, it's best to use medium-grain couscous. It cooks quickly and has a light, fluffy texture.
Measure the couscous and water accurately: The ratio of couscous to water is important for getting the right consistency. For every cup of couscous, you'll need 1 1/4 cups of water.
Use a steamer basket: A steamer basket is the best way to steam couscous. It allows the steam to circulate evenly around the couscous, resulting in evenly cooked grains.
Don't overcook the couscous: Couscous cooks quickly, so it's important to watch it closely. Overcooked couscous will be mushy and unpleasant to eat.
Fluff the couscous with a fork: Once the couscous is cooked, use a fork to fluff it up. This will help to separate the grains and make the couscous light and airy.

Conclusion:

Steamed couscous is a versatile and delicious side dish that can be served with a variety of meals. It's quick and easy to make, and it's a good source of fiber and protein. With these tips, you can make perfect steamed couscous every time.