Oi Gente!!

 

If you are looking for a perfect side dish to brighten up a party, or a mid-week dinner, look no further!  I gotchuuu!!  This garlic and herb couscous is just what you need.

But first, I have a confession to make.  Believe it or not, I had never had couscous in my life until I was in culinary school a few years ago.  It just wasn’t a thing when I was growing up, (remember, Brazilians love their rice!)  Seriously, up until I moved to the US, I had never even seen or heard of couscous.  Well, at least, not the semolina kind.

In Brazil, we do have Cuzcuz, although the only similarity our Cuzcuz dishes have to the fine/medium-grain, or pearl semolina couscous is how to pronounce the word.  I won’t go into much detail on what the differences are right now.  I will save the deets to when I actually post the recipe for those dishes for ya.  But of course I won’t leave you hanging for now!  What you need to know is, in Brazil, we actually have two types of cuzcuz: savory and sweet.  There are a few types of savory cuzcuz, and rather than semolina granules, they typically use a flaky cornflake, or a combination of the flaky cornflake as well as yucca flour, depending on where you are in Brazil.  The sweet one uses fine yucca starch… and that’s all I’ll say for today.  I promise we will take a closer look at these some day, deal?

Curious about Brazilian Cuzcuz?  Register today so you don’t miss out when I post those recipes, and more!

Anyway, back to pearl couscous.  This recipe is suuuuuper easy to make and versatile.  You can serve it warm with grilled chicken or fish, or cold, mixed up in a salad.  I love it and I think you totally need it in your life forever and ever!!!

Try making it and let me know how you liked it!  Take a picture and share your photo #cookingwithaline so I can see!!

Bom Apetite!!

Beijinhos!!

xoxox

 

Garlic & Herb Couscous

herb couscous

Garlic & Herb Couscous
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Ingredients

  • 1 cup of dry couscous
  • 1 garlic clove, minced
  • 1/4 onion, diced
  • 1 sprig of thyme
  • 1 bay leaf
  • 2 tbsp of olive oil
  • salt to taste (about a 1/4 tsp)
  • 1 Meyer lemon, grated
  • 1 tbsp of roughly minced parsley

Method

  1. heat up one tbsp of the olive oil in a small sauce pan over medium to high heat
  2. sautée onion until transparent, about 2-3 mins
  3. add garlic and sautée until frangrant, about 1 minute
  4. add dry couscous and stir
  5. add salt, stir
  6. add water* thyme and bay leaf
  7. bring it to a boil then reduce to a slow simmer
  8. cover and let it simmer until all the water has been absorbed (about 10 mins)
  9. after all liquid has been absorbed, remove the thyme sprig and the bay leaf and discard
  10. add remaining tbsp of olive oil, the parsley and the grated lemon, stir to combine
  11. Bom Apetite!!

Notes

about 1 1/2 cups of liquid per each cup of dry couscous - check the package instructions for more information

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http://www.alineshaw.com/garlic-herb-couscous/

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