A very simple side dish to make that’s a bit more classy than let’s say, mashed potatoes . The basic history is rather simple, they are super mini semolina dumplings that were traditionally made by hand. The dumplings are coated in more flour and run through a sieve until they are the right size and then let to dry. The dish originates in North Africa but is popular all over the world since it’s easy to prepare and only takes a few minutes and is faster than cooking most pastas or rice.
Mise En Place
- Knife and board
- A Whisk
- Medium pot
- 1 Cup of Cous Cous
- 2 Cups stock (see notes)
- Half an Onion
- A little oil and butter
Method of Preparation
- Mince the onion and garlic
- Heat the pot on medium and cook the garlic and onion with just enough oil and butter to coat
- Add the stock and get boiling
- Whisk in the Couscous and cut the heat to a simmer and cover.
- Let it cook for about 10 minutes and remove from the heat
- Fluff with a fork and serve
- This is a base recipe and thus can and should be played with.
- When I make this I typically go heavy on spices such as cumin that I cook with the garlic and onions. This adds a lot of flavor to the whole dish but don’t go overboard, you can always adjust the final product