Grilled Shrimp And Vegetables With Pearl Couscous Recipe Video

Couscous is a tiny, granular type of wheat pasta, which is as delicious, as it is simple to prepare. It’s origins go back thousands of years and while usually considered a Moroccan dish, this is also a staple in Algeria, Tunisia and Libya. The amazing thing about couscous is how fast it “cooks,” and how versatile it is. This is one of those recipe clips that should give you lots of ideas regarding ways to vary it to create your own combinations. By the way, this is the “home” version, the real traditional method used to cook this dish uses a steamer called a “kiska,” sometimes called a “couscoussier” in French cuisine. A few very important keys as you watch the clip: Make sure the “grains” of the couscous are coated with the olive oil, as this will keep it fluffy and separate. Also, as soon as you pour the hot stock over the couscous, wrap with foil IMMEDIATELY and TIGHTLY, and don’t touch it for 5 minutes! Most supermarket couscous will call for the basic 1 to 1 ratio of stock to dry couscous, but be sure to read the instructions.

Summary

Preparation Time10 MinCooking Time35 Min
Ready In45 MinDifficulty LevelEasy
Health IndexAverageServings2
FeelMethod
Main Ingredient, ,

Ingredients

 
For recipe ingredients, please refer to the video.

Directions

For recipe directions, please refer to the video.

Editors Review

Those looking for a healthier alternative to pasta should try using golden pearls of toasted couscous. This is a riff on a traditional seafood salad and paella, combining flavors of the Mediterranean and North Africa. A wonderful light, fresh and nourishing summer dish.
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