Dinners

A Late Night Adventure with Couscous!

As it might be assumed by now, I hardly get any time by myself in the apartment. It it very rare these days where I’ll come home from work and have to unlock the door. Even less often than that, are Ty and I alone in the apartment to snuggle and watch a movie (sickening, I know). I do love my apartment full of people, and I love living with Ty and Nik, but there are times when I wish I had more of my own space. But, last night Ty and I ended up with the apartment to ourselves. The first thing Ty did (he was at work at the time) was text me, saying ” We should have a nice dinner! And sit at the kitchen table and light candles!”. I pretty much swooned. I got Ty’s message around 9 o’clock last night and Ty didn’t get off work until 11. Ty made a request for his dinner, couscous. A few days ago, I made Ty go to Whole Foods with me, and he was not very excited…until he saw the aisle with couscous. Ty loves couscous.

So, late last night I needed to make some cous cous. I have no recipes for cous cous already, so I turned to Google. The first link was Easy Curry Couscous Recipe – AllRecipes.com. I am already a huge fan of AllRecipes.com, and with this recipe’s rating (4 1/2 stars) and reviews, I was pumped to make a late-night dinner. Couscous is a great ingredient because it cooks quickly, it’s chock full of protein and fiber, and it’s fewer in calories than rice. 
 
This Curry Couscous recipe started with couscous in a large bowl…
…and chicken stock, curry powder, salt, pepper and extra virgin olive oil in a saucepan. The recipe calls for raisins and chopped cilantro, but Ty and I aren’t raisin fans, and I didn’t have any cilantro on me. I gave it all a good whisking.
I let that come to a boil over medium heat. While that was heating up, I decided that I wanted to add some vegetables to my late night dinner, so I pulled out some frozen vegetables. The peas I knew would steam up easily because they were so small, but the only carrots I had were relatively large crinkle cuts. I had to chop them up, but I couldn’t do that if they were totally frozen. So I got crafty…
…as you can see above, I put some carrots into a bowl and filled it with warm water…
…in a few minutes, they were up to room temperature, and I was able to chop them.
By this time, my broth on the stove top was boiling.
I poured my couscous into a larger bowl, because I realized that I would have to pour this broth over top of the couscous to cook it, and the bowl I had would overflow. Then I put my vegetables on top.
I poured my boiling broth over the couscous and vegetables…

…and, following the directions, I covered the bowl with aluminum foil……

…and I let it sit for 10 minutes. After those 10 minutes, I noticed how much the couscous had expanded. 
uncovered the foil and got a huge whiff of curry. I could see immediately that my vegetables had been steamed to perfection, and I fluffed the couscous up with a fork.
Doesn’t that look awesome?
I was way too excited and impatient to wait until Ty got home to have some of this, so I grabbed forkful for myself. I loved the curry flavor, the olive oil and the pepper. And, my vegetables worked very well inside the couscous! But as I chewed, I realized that my couscous was a bit mushy. I was pretty bummed. Apparently, leaving aluminum foil over the couscous while it cooks in broth can lead to mushy couscous, so I would recommend not using the foil. I was amazed at how quickly I cooked this dish. The broth only took a few minutes to boil, and the couscous only took 10 minutes to cook.
 
When Ty came home, he was a very happy camper. He didn’t mind the mushy couscous, and he loved the flavor. But now our problem was the I only used 1 1/2 cups of couscous, bit it cooked up to 6 cups! We have a lot of leftover couscous. Hopefully the nerd pack in my living room will feel like eating as adventurously as Ty and I…
 
Recipe for Easy Curry Couscous – Link is available above
  • 1 1/2 cups couscous
  • 3 cups chicken stock
  • 1 tablespoon curry powder
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup raisins
  • 1 bunch cilantro, chopped
  • 1/2 cup slivered almonds, toasted
 
* I nixed the almond, cilantro, and raisins, and instead added 1 cup of frozen peas and 1 cup of chopped frozen carrots

Directions

  1. Pour couscous into a bowl and add frozen vegetables. Mix chicken stock, curry powder, salt, pepper, olive oil, and raisins in a saucepan and bring to a boil; remove from heat. Pour the boiling liquid over the couscous. Seal the bowl with plastic wrap or aluminum foil and allow to sit for 10 minutes. Fluff couscous with a fork. Top with cilantro and almonds.
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