You're probably wondering why on earth would I write a post on couscous - seriously, is there anything easier to prepare? Add some boiled water and that's it, right? Well, not in my opinion...
I love couscous - perfect as a main dish, perfect as a side, perfect as a salad, perfect for nibbling, and you can add pretty much anything to it and it will taste delicious :) But as much as I love it, I think it is pretty bland, so just water won't do much for its flavour - that's why I decided to share how I cook (yes, it does involve a bit of cooking) my couscous. I believe the credit to this method goes to the wonderful Ina Garten "Barefoot Contessa", although I have changed some things - I do it with onions not shallots, and I add less butter and stock.
I love this pine nuts and raisins combo as a side, specially with an oven-baked fish ;)
(1) Set a saucepan to medium heat and add a tablespoon of butter;
(2) Allow the butter to melt, then add an onion finely minced;
Let the onion cook for about 4 minutes, stirring occasionally;
(3) Add 1 1/2 cups of vegetable stock (or chicken stock if you prefer);
Allow it to come to a boil.
(4) Turn of the heat and add one cup of couscous. Cover the saucepan;
(5) Once the couscous has absorved all the liquid, add a pinch of salt, some pine nuts and raisins - stir with a fork.
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