Come and discover how delicious even a simple and quick couscous can be. Few ingredients, a few minutes, and a few steps, and the dish is ready. It is good both hot and at room temperature and is really very easy to prepare.
Other couscous recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Simple and Quick Couscous
- 9 oz couscous
- 7 oz savoy cabbage (weight after trimming)
- 1 shallot (large)
- 2.5 oz Taggiasca olives
- 1 tbsp capers
- 1 tsp curry
- 0.5 oz butter
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 2 Saucepans
- 1 Mezzaluna
- 1 Wooden Spoon
Preparation of Simple and Quick Couscous
Wash the savoy cabbage thoroughly, pat it dry with paper towels and chop it finely with a mezzaluna.
Peel the shallot and chop it. Use a large one or two small ones. To chop it, I used a manual pull chopper which I find very convenient. If you wish to purchase it, you can find it by clicking HERE.
Also cut the Taggiasca olives and capers into small pieces.
In a large saucepan, heat a few tablespoons of oil before adding the shallot.
Let it sizzle for a few moments, then add the savoy cabbage, two generous pinches of salt, and a good grind of black pepper and cook everything for 6/7 minutes, stirring occasionally.
Then add the chopped olives and capers and continue cooking for another two minutes.
Meanwhile, rehydrate the couscous following the instructions on the package. I put 1 cup of water in a saucepan, added salt, a tablespoon of oil, and a teaspoon of curry, and brought it to a boil. Then I poured in the couscous and turned off the heat. I let it absorb the water for about 3/4 minutes, fluffing it with a wooden spoon. Then I added a pat of butter, turned the heat back on, and finished cooking over very low heat for another 3/4 minutes, stirring occasionally.
At this point, transfer it to the saucepan with the seasoning and let it absorb the flavors for a couple of minutes over low heat, stirring continuously.
Finally, turn off the heat and add plenty of chopped parsley for fragrance.
The simple and quick couscous is ready. Distribute it on individual plates and serve. It is excellent both hot and at room temperature. Enjoy! Paola
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