I spent so long thinking that couscous was a grain. I was a dolt. Couscous is a pasta. There is a colony of miniature pasta makers (about the size of GI-Joes) who slave all day so that we can enjoy such a delicious bounty.
Think about them the next time you’re taking that couscous for granted; insensitive jerk.
Recipe after the jump!
Sweet and Savory Couscous
1/2 Cup (Golden) Raisins
1 TBS Sugar
2 cups of warm water
1 teaspoon cumin seeds
2 Cups Vegetable Broth
1/2 teaspoon tumeric
1/2 teaspoon cumin
1/2 teaspoon crushed red pepper
1 1/2 Cup CousCous
1/4 Cup Almonds
Soak your #1 ingredients in a bowl for 20 minutes.
In a saucepan, toast your cumin seeds over high heat until fragrant (1 – 2 minutes). Add your #3 ingredients to the saucepan and bring to a boil. Stir in the couscous, (drained) raisins and remove from heat. Let stand for 10 minutes. Fluff with a fork and let stand another 5.
Stir in the almonds and drizzle each serving with a bit of agave syrup.