I've been kinda sad lately, I've lost one of my fave recipes from long time ago... it was spicy stewed curry chicken with raisins with couscous... oh well, but if you want to know how to make regular couscous:
Pour 2 cups of dry couscous grains in a flat pan with high walls.
Boil 4 cups salted water and pour over couscous and mix well, leaving a 1/4 inch layer of water above the spreaded couscous.
Take a plastic wrap and cover the couscous tightly (or if it is Tupperware cover with a lid).
Let the grains soak up the water.
When the water has been absorbed, uncover and fluff the couscous with a fork and serve immediately or stir in your favorite roasted or sauteed vegetables or dried diced fruits and nuts of choice. Once I did it with sauteed mushrooms, green diced scallions and shredded Parmesan cheese.
Recreation from memory: Moroccan Curry Chicken Couscous Stew
- 1 medium onion (sliced)
- 1 tbsp garlic (minced)
- 1 cup butternut squash (diced)
- 1 cup garbanzo beans (diced)
- 1 cup zucchini (diced)
- 1 cup diced tomatoes
- 1 cup golden raisins
- 1 tbsp curry powder
- 3 cups chicken broth
- 1/4 cup tomato paste
- 2 tbsp Moroccan spice mix
- 1 tsp cumin powder
- 1 tsp ginger powder
- 1 tsp salt
- 3/4 tsp black pepper
- 2 cinnamon sticks
- 2 bay leaves
- 1/2 tsp cayenne
- 1/4 tsp clove powder
- 4 skinless boneless sliced chicken breast thighs
- 2 cups couscous
To make this even easier use Underground Spice Market's Moroccan Spice Blend :