recipe comes from the the Bitchin Kitchen web
site which is run by Faith Heinauer. This is what
she said in describing Bitchin Kitchen:
I grew up in a household that loved not only food,
but also the creative process of cooking and entertaining.
My father is a professional chef and my mother
was a former pastry chef. After earning my degree
in hotel and restaurant management, I joined my
father's catering business and started teaching
cooking classes. Growing up in the restaurant
scene offers a lot of culinary observations; add
my knack for experimenting in the kitchen, and
you've got my collection of recipes and tricks
of the trade. So, if you want to talk food, get
a great recipe or hear the latest culinary scoop,
you're at the right place!"
[KOOS-koos] is coarsely ground granular semolina
(a hard, cracked wheat flour used for pasta).
The semolina is mixed with salt and water, and
then rolled into tiny balls that fluff up when
is a North African staple that is also very popular
in Sicily and other Mediterranean areas.
dish is steamed (which happens to be the traditional
North African way of preparing), then spiced,
and bound to make munchers coo-coo for couscous!"
1/2 cups couscous*
1 1/2 cups boiling water**
2 Tablespoons olive oil
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 garlic clove, minced
3 green onions, chopped
1/2 cup raisins or currants
1/4 cup roasted almonds
1/4 teaspoon coriander
1/4 teaspoon cumin
1/4 teaspoon curry
1/4 teaspoon cayenne pepper
1/8 teaspoon cinnamon, heaping
1/8 teaspoon sugar
the couscous in a medium heat-proof bowl. Cover
with boiling water. Cover with a lid and let
sit for 5 minutes.
heat the olive oil in a medium sauté pan; sauté
red peppers, yellow peppers and garlic for 4
minutes. Turn heat off and add coriander, cumin,
curry, cayenne pepper, cinnamon and sugar. Stir
a fork, stir couscous. When tender, add the
pepper mixture, green onions, raisins and almonds.
Mix well. Serve at room temperature.
in the rice & grain isle, or packaged in the bulk
measure the water in a measuring cup after it
boils, as some will evaporate into steam – it’s