I’ve never made couscous before. I have no idea why. It’s so easy! And so tasty. I got my recipe from the lovely people at Food Network, and adapted it slightly.
- 1/2 small onion, chopped
- 4 Tbs. butter
- 3 cups chicken broth
- 1 1/2 cups couscous
- 1/2 cup pine nuts
- salt and pepper
In a saucepan, sautee your onions in the butter (yum!). Add chicken broth and bring to a boil. Once it boils, remove from heat and add couscous.
Stir, cover, and let it sit for 10 minutes. I was skeptical about this “removing from heat” business. But it works. It’s magic. Really.
Mix in pine nuts, salt, and pepper, and eat!
It’s a great way to get out of the rice slump. It’s quicker to cook, it’s high in protein, it’s generally just awesome. I might be a couscous convert.
I wanna know: What kinds of “non-traditional” grains do you like?
Darcy showed up to Christmas with Nori paper, the pressed seaweed that holds maki and sushi rolls together. Since maki rolls are on my 101 in 1001 recipes list, I decided to, carpe diem. We set off to Meijer to pick up the remaining ingredients:
- cream cheese
- sushi rice (make sure you get sushi rice, not regular rice. it’ll make all the difference in the world!)
Prepare your rice based on the directions on the package. While that’s going down, prepare your fillings.
Once your rice is done, you’re ready to roll. Literally. Since we didn’t have awesome bamboo rolling mats, we used parchment paper.
Something to bear in mind: use wet fingers when working with the rice, dry fingers when touching the nori. I’ll repeat that, because I mean it. This is important. Use wet fingers when working with the rice, dry fingers when touching the nori. Got it? Good.
Lay a sheet of nori on the parchment paper. Spread a thin layer of rice on the nori. On one end, line up your fillings.
Roll it up!
Find the sharpest knife in your kitchen. If your knife is dull, it will rip the nori. Once you’ve procured a knife of proper sharpness, cut the roll into bite sized pieces. It works better if you dip the knife in a glass of water first.
It worked! It worked!
We were both impressed with how simple it was to make decently successful maki rolls. I can’t wait to experiment and try different methods and fillings.