Weeknight dinner, 1986
I’m clearly getting older. Today’s dog whistles for hip, healthy eating are so different from those of my childhood. Today’s weeknight family dinners have added sushi, falafel and hummus with pita, Indian and Korean food to the taco Tuesday and spaghetti and meatballs of my childhood. We’re more likely to see quinoa on the side of the plate than pasta or rice.
When I was growing up, the dogwhistles I remember were any meal not involving meat and, instead of pasta and rice, the fine grains of couscous. These cracked grains of semolina, the same grain that is ground to make flour for pasta, came with a flavor packet that, in terms of quality, was probably only a small step above the foil wrapped sodium bomb included with instant ramen.
But it was delicious, light, fluffy and just a little different. I remember always taking seconds.
I don’t think I’ve eaten couscous in nearly 20 years, but recently I received a request for a Moroccan-inspired menu. A group of friends and family gathered together in their kitchens, connected by video chat. Looking for a quick, easy side that would fit the theme of the menu I was reconnected with couscous. I had forgotten just how easy it was to cook. With what I’ve learned about flavoring grains over the years I toasted the couscous for a bit of additional nuttiness and flavored it with simple spices, toasted nuts and fresh herbs.
It was delicious. It took almost no work. And…I took seconds.
Moroccan couscous pilaf
Serves 4 - 6
Ready in under 15 minutes this simple side is full of flavor and familiar comfort. And no, the directions aren’t wrong. You do just add the toasted couscous to the stock, turn it off and walk away. It’s that easy!
Ingredients:
1 1/4 cup chicken or vegetable stock
2 tbs butter
1 cup couscous
1/2 tsp cinnamon
1/2 tsp cumin
1/4 cup chopped parsley
1/4 cup toasted sliced or slivered almonds - you can substitute pine nuts
Directions:
In a small saucepan, bring stock to the boil. If using low or no-sodium broth add a pinch of salt.
In a 2 quart saucepan melt butter over med heat. Add couscous and spices. Stir, toasting the couscous, for 3-4 min. Remove couscous from heat, pour boiling stock over the top, stir to combine and cover. Let couscous rest for 10 minutes.
Uncover couscous, fluff with a fork and stir through parsley and nuts.
