Try this Garlic Tomato Couscous recipe, or contribute your own.
- Carbohydrate 144.8077725 g
- Cholesterol 0 mg
- Fat 1.436175 g
- Fiber 11.296625082016 g
- Protein 23.4730775 g
- Saturated Fat 0.263595 g
- Serving Size 1 1 Serving (585g)
- Sodium 966.129 mg
- Sugar 133.511147417984 g
- Trans Fat 0.405598 g
- Calories 695 calories
Step-by-step
- saute onion in a saucepan in choice of liquid over medium heat until slightly browned and fragrant, but still crunchy.
- slowly add broth, and bring to a boil.
- add basil and garlic.
- stir in couscous.
- remove from heat, cover, and let stand for 5 minutes.
- gently toss in tomatoes and black pepper and serve.
Controlling Hydration and Heat
Removing the oil entirely shifts the burden of flavor extraction entirely to technique, requiring careful management of the initial vegetable sauté where diced onion must brown without scorching against the bare metal of the saucepan. Pouring one cup of veggie broth over the aromatics demands immediate heat escalation to a rolling boil so that subsequent moisture absorption remains uniform across every grain of semolina. When incorporating the three-quarters cup of uncooked couscous, total removal from the active burner prevents the starch from overcooking and turning pasty before the steam can penetrate the interior. Although digital thermometers are useless here, visual cues dictate success; the dish is ready when the liquid is completely absorbed and the surface looks matte rather than glossy.
Resting and Flavor Integration
Covering the saucepan tightly with a lid for exactly five minutes traps the thermal energy required to hydrate the pasta without boiling it further into mush. Introducing the diced ripe tomato and ground black pepper after this crucial steaming phase preserves their structural integrity rather than reducing them to a watery puree. If substituting dried basil with fresh leaves, triple the quantity since dried herbs pack a more concentrated punch per teaspoon in fat-free cooking environments.
