Giant Couscous with Boston Mamas
I came across a great recipe today from BostonMamas while on Twitter.
Jules, a contributing editor, shares her giant couscous recipe. I’ve only had the opportunity of dining on these giant grains while in New York. Hopefully, someone will tell me where I can find them in Atlanta.
Here’s the recipe:
Giant Couscous with Butternut Squash, Arugula, and Lemon
Serves 6
- 1 half large butternut squash
- 1/3 cup extra virgin olive oil
- 3 tablespoons light brown sugar, packed
- ½ teaspoon nutmeg
- 1 pound giant couscous*
- Chicken broth
- 3 large lemons (see prep in Step 2 below)
- 1 package arugula (about 6 cups)
- ½ cup shredded Parmesan cheese
- Salt and pepper
1. Preheat oven to 375°F. Dice butternut squash into uniform pieces (about ½” cubes) and place in large mixing bowl. Add olive oil, brown sugar, nutmeg, and salt and pepper to taste. Mix well until all pieces of squash are evenly coated. Bake until pieces begin to brown and are just fork-tender, but not too soft. (They will be warmed again and you don’t want them getting mushy.) Allow to cool.
2. While squash is cooking, prepare couscous according to package instructions. I recommend using chicken broth in place of water to improve flavor. Add the peels of 2 lemons. (Peel lemons using household vegetable peeler, taking care to not get too much of the white pith just under the peel). Reserve the flesh of the lemons and the third whole lemon.
3. When couscous is cooked to al dente, strain and return to cooking pot. Stir in squash mixture. Add the juices of the 3 lemons plus the remaining lemon peel (grated or peeled) to couscous. Add arugula and stir just until wilted and entire dish is warmed through. Finish by stirring in Parmesan cheese. Add salt and pepper to taste. Serve warm.
You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.
Couscous Recipes