Featured Recipe
Savory Tomato Couscous
By Kate
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Small couscous cooked in simmering vegetable broth with olive oil until fluffy. Folded with fresh basil, sun-dried tomatoes swapped for roasted red peppers, garlic swapped for shallots, plus crunchy toasted almonds instead of pine nuts. Warmed through briefly to marry flavors and soften additions slightly. A simple, quick side or light main with a slightly smoky, herbal backdrop. Texture contrast from fluffy grains and nuts. Easy to customize with available pantry staples or fresh herbs.
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Prep:
7 min
Cook:
12 min
Total:
19 min
Serves:
4 servings
vegetarian
Mediterranean
sides
cook quick
Introduction
Couscous isn’t just a side; it’s a blank canvas. The texture? Light, fluffy, with grain fragments that soak up broth like sponges but keep a little bite. Timing is tricky—overhydrate and mush is inevitable. Underwatered leaves it crunchy inside — no good. Temperature matters more than most realize. Using vegetable broth instead of chicken keeps it vegetarian but deepens flavor if roasted or heavily seasoned. Instead of the usual sun-dried tomatoes, swap for roasted reds — softer, smoky complexity that isn’t cloying. Garlic swap for shallots brings subtle sweetness and easier digestion. Pine nuts replace almonds usually—here, almonds toast up faster and deliver extra crisp snap. There’s a delicate balance between fluffiness and moistness, coaxed out by technique: resting off the heat but under cover, folding gently, layering in ingredients last to avoid steaming into sadness. The smell takes you straight to an herb garden in late summer—filled with a hint of smoke and nutty warmth to cut through mild basil grassy brightness. This dish scales and shifts easily, perfect for last-minute creativity or using what’s in the pantry without fuss.
Ingredients
About the ingredients
Vegetable broth substituted for chicken broth—flavors change but keep complexity by simmering broth with shallot skins or dried herbs under 15 minutes prior to use. Olive oil emulsifies the broth slightly, adding richness and preventing clumping in couscous. Roasted red peppers swap sun-dried tomatoes for milder, smoky flavor and a tender texture that melds well without aggressive acidity or chew. Shallots replace garlic offering sweet, less pungent background with textural interest. Toasted sliced almonds instead of pine nuts because pine nuts are costly and easy to burn; almonds provide crunch and deepen the nutty flavor with less fuss. Salt is critical; add post-cooking to control moisture absorption and seasoning correctly. Fresh basil best fold-in herb but dried may be added early if fresh unavailable, affect on color and aroma contexts noted but not destructive.
Method
Technique Tips
Broth temperature signals doneness more than fixed minutes. Wait for soft simmer, not hard boil to avoid toughening grains—tiny rising bubbles form before full boil. Adding couscous off heat prevents overcooking crusty bottoms. Cover tight to trap heat and moisture, let grains absorb steam gently. Fluff early to break clumps; fork preferred over spoon to keep texture light. Adding basil and veggies post initial soaking retains freshness and color. Cover again for gentle warmth allowing aromatics to bloom and soften without turning soggy. Season last because salt tightens grains and delays hydration if added too soon. Use aromatic boosts after fluff to avoid losing crushed textures. Wrapping in acid like lemon or aged balsamic after cooking unsettles uniformity but lifts flat flavors. A quick taste for textural and seasoning balance critical before serving. If couscous clumps, add splash warm broth incrementally and fluff to fix. Always toast nuts before adding; raw can be bitter and texturally flat. Leftover couscous reheat best with splash broth, covered, avoiding dry grains.
Chef's Notes
- 💡 Watch broth temp keenly. Don’t boil, or grains toughen. Just a gentle simmer; tiny bubbles are key. Toss couscous in, don’t stir. Cover tightly. 6 to 7 min max. Look for cracks on surface.
- 💡 Fluff cusous tenderly; use a fork, not spoon. Keeps it light. Coat grains before adding extras. Chopped roasted red peppers add smokiness; shallots soften nicely when rested. Toast those almonds first.
- 💡 Adjust season post-cooking. Salt can tighten; lemon juice brightens flavors. Aim for balance. Want herbaceous tones? Add basil last; smoother taste unfolds the longer it sits.
- 💡 Don’t skip the rest period after fluffing. Cover it for 4 min to let flavors meld, shallots get sweet. A strong aroma should fill your space; nuts deliver crunch.
- 💡 Couscous clumping? Add warm broth in small splashes. Fluff with a fork as you go. Don’t stress over leftover couscous; reheat with a bit of broth covered to avoid dryness.
Kitchen Wisdom
How to get fluffy couscous?
Key points: watch simmer closely. Off heat when adding couscous. Wait for cracks on top; tells readiness. Drifting towards too wet? Reduce liquid slightly next time.
What if I don’t have roasted red peppers?
Use fresh ones, just roast them slightly or substitute with sun-dried tomatoes; texture will shift of course. Experimenting is fine.
Can I store leftovers?
Yes, refrigerate in an airtight container. Best used within a few days. Can be reheated with a spoonful of broth; keeps grains from getting dry and hard.
How do I change flavors?
Swap herbs as desired. Parsley or thyme could work. Want a spiced twist? Add cumin or red pepper flakes during cooking. Adjust to what’s around.
