Couscous, known as "kuskus" in Morocco, Algeria, Tunisia, Libya, and Egypt, can be described as a cross between rice and pasta. It is eaten as a staple food in Africa and the Middle East, as rice is in other Asian countries. Preparation varies depending on preference or country. Couscous can be served alone, in broth, cold or warm, as a side dish, main dish, or dessert. I like it best when served alone (mixed with some butter), and when it's light and fluffy. It can be served like a salad in a dish called taboule, mixed with various vegetables.
It is fairly simple to prepare, just as pasta is. I had the opportunity to try out this recipe during a camping trip, which proved that with limited ingredients and just a stove, you can prepare a delicious couscous dish.
I also prepared a side dish of bruschetta.
You just add the couscous to boiling water, and wait for it to expand. After 8-10 minutes, I added a massive amount of vegetables, including zuccini, tomatoes, and carrots, as well as some proscuitto.
Mix well and wait for the veggies and meat to cook! I decided to be creative and added curry powder to the second pot.
The finished result! As you can see, I made way too much, but that just meant more leftovers...:P
- Candice
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