Similar to rice, couscous is as versatile as the dish it is served with or can be easily spiced to suit any recipe. This couscous recipe makes a great side dish for chicken and fish dishes and also works well as a base for vegetarian stews and other entrees. I use a wide variety of dried fruits, including: raisins, cranberries, apricots, prunes and figs.
Couscous is a great source of protein, fiber, niacin, selenium, and B vitamins. It is made by rolling and shaping moistened semolina wheat and then coating it with finely ground wheat flour. Once coated, the wheat is formed into small finished pellets of couscous and sieved.
- 2 C Chicken or vegetable stock
- 1 C Couscous
- 1/4 C Dried Fruit (chopped small)
- 1 TB Lucini Extra Virgin Olive Oil
- 1 TB Lucini Fig Infused Balsamic Vinegar
- Black Pepper (fresh, ground)
Bring the stock to a boil in a small saucepan. Add the dried fruit and couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Add the olive oil and vinegar and stir well with a fork – couscous should be light and fluffy, not gummy. Season with salt and pepper, to taste.