Cous Cous Provencal
|Spiced Fish Bake and Cous Cous Provencal|
The Original Recipe:
I have been on the look out for some more side dishes. I knew my kids would like this one. I even heard a little "mmm" as one of the boys took his first bite. It went well, as a side, with our Spiced Fish Bake. I will be making this again. I will have to double the recipe though, as it didn't feed 6 people enough. Oh, and the only thing I did a bit different is to use pureed tomato. I picked some fresh tomatoes from the garden today, and I puree them and cook them and then freeze them (no canning this year. not enough bushels of tomatoes to make it worthwhile). Anyway, I took 2 ladles and cooked it down with the garlic. I also used fresh herbs from the herb garden.
Cous Cous Provençal
1 tomato, diced
2 cloves garlic, chopped
1 tbsp. butter
1 tbsp. extra virgin olive oil
½ cup cous cous
½ cup water, boiling
a pinch of dried, chopped basil (to taste)
a pinch of herbes de provence (to taste)
salt (to taste)
black pepper (to taste)
Put tomato, garlic, olive oil, and butter into a sauce pan and cook over medium heat until most of the water leaves the mixture.
Add ½ cup cous cous. Quickly add basil, herbes de provence, salt, and black pepper to taste. Quickly stir together, add just under ½ cup boiling water, and then remove from heat. Cover and let sit for 5 minutes.
After 5 minutes, fluff cous cous with a fork and serve.