Couscous

This is a flavorful couscous.  I like the large “pearl couscous,” which seems difficult to find.  Fortunately, the Ziyad brand Maftoul couscous (see image of package below) is available at the Oakton Market in Skokie.  (Ignore the instruction on the package.)  I serve this with the Moroccan Style Chicken Tights, accompanied by lightly sautéed zucchini slices. 

جيد جدا  (which translates to “muy bien”)

1 cup couscous
Water (1-1/2 cups)
3 tablespoons olive oil
1 onion, diced (2 onions dices, if caramelized)
one (Knorr’s) vegetable bullion
¼ teaspoon (or more) of garlic powder
1/2 teaspoon salt
1-1/2 tablespoons butter
1 carrot, finely diced

Lightly brown couscous in 3 tablespoons of olive oil in a skillet.  Add the remaining ingredients, except the carrots.  Cover and cook over low heat until couscous is tender, but with a slightly firm center, turning occasionally.  Add additional water if necessary.  Add the carrots shortly before the couscous is fully cooked.   Next, remove cover, increase heat to medium and sauté over moderately high heat until slightly browned, stirring often.

Note:  This recipe works perfectly well following the instruction above, however, I urge you to first caramelize two onions as follows:  Dice the onions.  Add 2-3 tablespoons of olive oil to a 10 or 12-inch skillet, add the onions, add 2-3 tablespoons of water, and raise the heat to medium.  Cover and cook for 20-30 minutes, occasionally stirring, until the onions are thoroughly limp and caramelizing.  Remove the cover and continue to cook, turning occasionally, until all liquid is evaporated and the onions are nicely caramelized.  Add these to the couscous for an even better dish.