Best 3 Texas Couscous Recipes
**Texas Couscous: A Culinary Journey that Unites Moroccan and Texan Flavors**
Embark on a tantalizing culinary adventure with Texas couscous, a delicious fusion of Moroccan and Texan cuisines. This versatile dish, also known as Maghrebi couscous or West African couscous, offers an exciting twist on traditional couscous. While the base remains the same - steamed semolina grains - the flavors take on a vibrant new dimension with the addition of bold spices, tender meats, and an array of vegetables. In this article, we present a collection of tempting Texas couscous recipes that showcase the diverse culinary heritage of this dish. From classic Moroccan tagines to hearty Texan stews, these recipes promise an explosion of flavors that will delight your palate. Get ready to savor the harmony of aromatic spices, succulent meats, and colorful vegetables as you explore the culinary wonders of Texas couscous.
PERFECT COUSCOUS
Couscous isn't a grain, as some people may think - it's actually a type of pasta made from durum wheat and shaped like a grain. The couscous you have in your pantry is most likely instant couscous that's been steamed and dried so it cooks very quickly, for a fast and easy side dish or base for a salad or bowl. Look for whole wheat couscous in your supermarket; it cooks in the same time as the regular variety and has all the virtues of whole wheat pasta. This recipe makes a big batch for make-ahead meal prep but is easily halved.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield about 6 cups
Number Of Ingredients 4
Steps:
- Combine the water or broth, olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil. Stir in the couscous and immediately remove from the heat. Cover and let sit 5 minutes.
- Fluff the couscous thoroughly with a fork (the more you fluff, the more separate and light the grains will be). Season with salt and pepper. If you are making the couscous ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container up to 5 days.
TEXAS DE BRAZIL COUSCOUS SALAD
This dish is delicious whether served warm or cold. Texas de Brazil kitchens use a professional torch to give a nice char to roasted vegetables such as bell peppers, jalapenos and onions once the veggies are out of the oven. If you are trying this recipe and you have a torch designed for the home kitchen, char the asparagus and onions after they have been sautéed-the char will add a nice smoky flavor. You can also add shredded chicken breast to make this salad a meal.This recipe is from Texas de Brazil in Orlando, Florida, and was originally published in the Orlando Sentinel.
Categories Salads
Time 24m59S
Yield 6
Number Of Ingredients 9
Steps:
- Step 1: Cook 1 1/2 pounds Israeli couscous pasta in abundant boiling salted water until al dente. Strain, rinse with hot water and reserve.
- Step 2: In a mixing bowl, add 4 tablespoons rice vinegar and 8 tablespoons lemon-pepper seasoning. Add 1/2 cup vegetable oil in a steady stream, whisking constantly to emulsify the mixture; it should have the consistency of a salad dressing. Mix couscous pasta with the dressing, stirring gently to coat.
- Step 3: In sauté pan, heat 2 tablespoons vegetable oil. Cook 1 small red onion (cut into strips) until slightly caramelized. Add 12 spears sliced asparagus; cook 1 minute. Season with salt and pepper.
- Step 4: Add all the ingredients-including 1 cup sliced scallions and 1 cup dried cranberries-to the pasta and stir, taste and adjust seasonings if needed.
Nutrition Facts : ServingSize 1 serving, Calories 686 calories, Sugar 18 g, Fat 21 g, Carbohydrate 109 g, Fiber 7 g, Protein 16 g, SaturatedFat 2 g, Sodium 522 mg, TransFat 0.1 g
TEXAS COUSCOUS
I like to turn anything into Tex-Mex! So here's a Texas twist on a Mediterranean dish!
Provided by Shelley Inglis
Categories Pasta Sides
Time 25m
Number Of Ingredients 9
Steps:
- 1. In a blender or food processor, blend the tomatoes, cilantro, onion, jalapenos, garlic powder, and cumin. After it is blended taste to add the salt and pepper.
- 2. Cook couscous as directed on the package, but instead of water, use the chicken broth.
- 3. When the couscous is done add 1 cup of the fresh salsa and mix. Add more salt and pepper if needed. Add more salsa according to your taste! That's it!!
Tips:
- Choose the right couscous. There are two main types of couscous: Moroccan and Israeli. Moroccan couscous is the more traditional type, and it is made from small, round grains of semolina. Israeli couscous is made from larger, pearl-shaped grains of semolina. Either type can be used in this recipe, but Moroccan couscous will give you a more traditional Texas couscous dish.
- Use a flavorful broth. The broth you use to cook the couscous will add a lot of flavor to the dish. You can use chicken broth, beef broth, or vegetable broth. If you are using a store-bought broth, be sure to choose one that is low in sodium.
- Add vegetables and spices. Vegetables and spices are a great way to add flavor and texture to Texas couscous. Some popular vegetables to add include carrots, celery, onions, and bell peppers. Some popular spices to add include cumin, coriander, and paprika.
- Cook the couscous properly. To cook couscous properly, you will need to bring the broth to a boil, then add the couscous and stir. Reduce the heat to low, cover the pot, and simmer for the amount of time specified on the package. Once the couscous is cooked, fluff it with a fork.
- Serve with your favorite toppings. Texas couscous can be served with a variety of toppings, such as grilled chicken, roasted vegetables, or a dollop of yogurt. You can also add a squeeze of lemon juice or a sprinkle of fresh herbs.
Conclusion:
Texas couscous is a delicious and easy-to-make dish that can be enjoyed for breakfast, lunch, or dinner. It is a versatile dish that can be served with a variety of toppings and sides. Whether you are looking for a quick and easy weeknight meal or a hearty dish to serve at a party, Texas couscous is a great option.
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