Wednesday, August 31, 2011

Cous Cous Provencal

The Menu:
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 Proven├žal

Michelle--MMmom's DH

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.


MM said...

I'll have to tell hubby! He's pretty proud of this recipe. Thanks for trying it and glad yall liked it! It's one of our summer go-to sides.

Julie said...

I love couscous but I hardly ever think to make some. This sounds like a super way to do it :)

Wine Harlots said...

Looks awesome.
I'd pair it with a sauvignon blanc.


Nannette Eaton