Receta Cous KOOO?
This past weekend I accidentally got in the line with the checker that continued to make tacky and cheesey jokes the entire time he was checking me out...at 8am in the morning. (I beat the crowd on a Saturday morning!) Every food item that came across that line, he just had to make a comment about it- 'oh you like that brown bread..with the seeds in it..' (Whole wheat bread, he means.) When he came to my bulk container of couscous, he embarasses me by on and on.."ding, ding, ding! We have a daring cook in our presence!!" I looked at him, questioning his reasoning, and he proceeded to inform me he had no idea what that was or how even to pronounce it. After I finally got out of there, I came home, and without telling my husband about the ordeal handed him the container and said "what do you think this it..?" His response, you ask? "I dunno- but if you're cooking it, I'll eat it." Thank you sweet husband. I decided there may be some confusion about some of the items I use in my cooking, including this grain. Couscous (pronounced “koos-koos”), a traditional staple of North African cooking, is now widely available in in most supermarkets. Couscous is yellow granules of semolina made from durum wheat, the ideal pasta wheat, which are precooked and then dried. Like pasta or rice, couscous is a good low-fat source of complex carbohydrates. Couscous is a very quick-to-prepare whole grain dish. Because it is precooked, it can be ready to eat in less than 10 minutes—usually you just add boiling water and let it sit. You can add exotic spices or sauces or leave it plain. Once cooked, it can be served hot with a favorite sauce, stew, stir-fry, chilled or stirred into marinated salads with vegetables or even fruit. This versatile dish, remains fluffy and separate, and readily takes on the flavors of the other foods cooked or served with it.
Chile Spiked Seafood Couscous
INGREDIENTS:
- 2 medium zucchini, cut julienne (matchsticks)
- 10-12 spears fresh asparagus, cut into 1 inch pieces
- 2 tsp Canola oil
- 1 (15oz) can fire roasted diced tomatoes
- 2 large leeks, cut horizontal and thinly sliced
- 2 tablespoons chile garlic sauce (can be found in the ethnic food aisle of your grocery store.)
- 3 tsp chili powder
- 1/2 lb medium shrimp, uncooked
- 1/2 lb Bay scallops, uncooked
- salt and pepper to taste
- 3 cups couscous, prepared without the fat.
- 2 tbsp shredded Parmesan cheese
- 1 tsp Italian seasoning
DIRECTIONS:
In a large skillet, saute leaks and garlic together in heated oil until softened, about 7 minutes. Add zucchini and asparagus, continue to saute until tender. Add the tomatoes, red chile sauce, and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the shrimp, scallops, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink and scallops are opaque. Serve with couscous. Garnish with green onions, if desired.
For couscous make according to box directions, minus fat. Stir in Parmesan cheese and seasonings while couscous is hot, just before serving.
Nutrition Information
Serves 4: about 1 cup Shrimp/Scallop Mixture & 3/4 cup couscous
Calories: 355 calories
Fat: 8g
Carbohydrates: 48.5g
Fiber: 6.4g
Protein: 31g