For me, eating diverse not only goes to choices of animal protein or vegetables/fruits, but also to choices of grains and legumes. Couscous, along with rice, wheat, potato, beans, and other less common grains, is always a rotating item on the menu in my household. Cooking couscous is easy, but it can be bland and lacking some characters.
Today’s dish will be fool-proof to make as long as you use the secret ingredient! Lol.
Ingredients: (yield 4-5 servings)
1 1/2 cups of couscous
2 3/4 cups of water
2 tbsp of butter
Salt and pepper
1/2 tsp of turmeric powder
3-4 mushrooms, minced
1/2 handful of parsley, minced
In a small pot, bring the water to boil. Add butter, salt and pepper, garlic powder while heating up the water and stir to mix well. When you start to see bubbles rising and before water is completely boiling, add the mushrooms and parsley.
When the water is boiling, add the couscous and the turmeric powder and stir to mix well. Put the lid on and let sit for about 5 min. Before serving, stir to mix all the ingredients better and make the couscous light and fluffy. Voila! Simple like that!
Now, this is just one flavor combo, which is earthy element, such as mushrooms, with refreshing taste from the herbs, such as parsley. You can try other combos such as: cherry tomatoes and basil, English peas and sage. The secret to make the color of couscous POP, is to use some turmeric powder — it will make anything it touches so vibrantly yellow, and it adds a kick to the flavor as well. If you add curry powder, which usually contains turmeric and other spices, it will also turn the couscous yellow. The flavor from curry will be more prominent, just make sure it will go well with other elements.