Moroccan Couscous

There are a few dishes that have a wide range of variety and ability.  As part of my culinary school adventures, I have to practice slicing and dicing which leads to a few square vegetables and a lot of triangles and pentagons and hexagons in my case.  Still tackling the task of getting the vegetable strips into their correct sizing before cutting down further.  And sometimes I still am not really sure what happened to “that one”.

Luckily all these polygons got stirred into a lovely, simple, moroccan couscous salad that isn’t just going to be another tupperware of leftovers.  And you can’t tell that they’re not 1/4 by 1/4 by 1/4. Or if you can, don’t mention that just yet, unless you’re my instructor and that’s your job.

To make the Moroccan Couscous you’ll need:

  • 1/2 cup small diced onion.
  • 1 cup of small diced tomato.
  • 1 cup of small diced celery.
  • 1 small diced green pepper.
  • 2 cups of couscous.  This was two boxes from the store since I couldn’t find couscous in “bulk”
  • 4 cups of chicken or vegetable stock
  • Salt and pepper to taste.

I wanted this to be a warm presentation so I sweated the celery and onions while the couscous cooked.  Couscous is one of my favorite pastas (yes, it’s not rice, it’s pasta!) because it cooks SO quickly. Bring your liquids to a boil; add the couscous; cover and remove from heat.  Come back in about 5-7 minutes and fluff it with a fork.  The End.

Into the cooked couscous, I stirred the softened onions and celery, the tomatoes and the green peppers. Since there are two of us and we now have a lot of leftovers (A ha! CHALLENGE!) I made a couple of chicken breasts to complete the meal.  Tomorrow, this will be served cold over a cabbage and carrot slaw with a sesame “asian” vinaigrette. Hopefully, that will finish most of it. If not, I may stuff kale with it, kind of a rough interpretation of greek stuffed grape leaves.  When I make this again in the summer, I’ll switch the white onion for red and skip the sautéing step. This serves well cold with shrimp, salmon and even scallops.   At this rate I want to keep practicing my knife cuts so I can make these other versions!

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