I can’t believe I’m new to the whole couscous thing.
It’s only in the last couple months that I’ve discovered just how much I like it. Mostly because the only times I’d had couscous in the past, it was served cold – and I really did not care for it.
(To clarify, I have issues with cold pasta. I don’t know why, but I really do not enjoy cold pasta, especially pasta salads. I suspect it might be a texture thing. I’m weird, and I know it.)
Anyways, having couscous warm has been an eye-opening experience. Those little beads of pasta just soak up flavor like nobody’s business, and it’s so easy to make.
Easy enough that I made up my very own recipe the other night.
Cilantro Lime Couscous
2 T butter
1/2 onion, chopped
juice of 1 lime
1/2 c celery, chopped
1 t garlic powder
1 1/2 c Israeli couscous
1 3/4 c chicken broth
1/2 t salt
zest of one lime
1/2 c cilantro, chopped
Melt butter in a large saucepan over medium heat. Add onions and saute until golden. Add juice of 1/2 lime and celery. Cook until celery is just tender. Add couscous and garlic powder. Stir often until couscous browns slightly. Add broth, salt, and remaining lime juice and bring to a boil. Reduce heat to low, cover and simmer until liquid is absorbed (about 12-15 minutes) and couscous is tender. Remove from heat and stir in cilantro and lime zest. Serve warm.
I can’t believe this actually worked! And worked well, at that.
The couscous was perfectly cooked and full of the lime flavor. Even the onions and celery had little bursts of lime since they had been originally cooked in some of the juice. The cilantro added a depth to the dish that made everyone in my family happy. (We kind of love cilantro, if you haven’t noticed.)
And actually excited again to be cooking (not just baking).
A great way to start the week, don’t’cha think?