Monday, January 31, 2011

Simple Cous Cous

This simple take on cous cous was a nice accompaniment to hummus and the fennel salad below.

The cous cous will take on any flavor, similar to pasta, so be sure to be a bit heavy handed with the spices. This simple dish adds onion and fresh parsley to the cous cous.

Herbed Cous Cous
about a cup cooked Isreali cous cous (see here)
about half an onion, diced
1 - 2 cloves garlic
1 - 2 tsp cumin
1 -2 tsp zatar
salt and pepper
small bunch parsley, minced

Prepare the cous cous, while it is cooling, heat oil in skillet and add onions and garlic. Cook for a few minutes until the soften, making sure not to brown. Then add the seasons. Cook until coated and flavors are blended.


Add the cous cous, tossing to coat.


Let cool slightly, then add the parsley and adjust the taste with more seasonings as needed.


I served this with a simple fennel and celery salad with sumac.


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