Every now and then it’s nice to have a side dish that’s a bit different, and this Kicked Up Couscous is just that. We especially like it with a saucy chicken dish, but Kicked Up Couscous will soak up any flavorful dish you want to pair it with.
The flavoring of the Kicked Up Couscous is great on its own as a side but not strong or specifically oriented to any one culture. It goes with just about anything. It’s kind of like a little black dress of side dishes.
About Kicked Up Couscous:
This little couscous is fast enough (under 10 minutes) to be a side for any old dinner, but it shines at a dinner party. Double the recipe and put the couscous on a big platter. Make a good sized well in the center and when dinner is done, fill that center up with just about any saucy entree. My favorite is this Chicken with Lemon & Artichokes.
The chicken broth in this recipe, along with the green onion and tiny bit of red pepper (just for flavor, not heat) add so much to the couscous, but it’s the egg yolks that give it a richness most couscous recipes don’t have.
If you have other food in your fridge, a few cherry tomatoes, leftover veggies (asparagus is great in this), olives, etc., don’t be afraid to toss them in for a little change-up.
Saving Money on Kicked Up Couscous:
Couscous is fairly inexpensive, especially if bought in bulk rather than by the box, but fair warning: Couscous is almost always more than some of the more common pasta.Print
Kicked up Couscous
A fast easy side, perfect for dinner with the family or company.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: about 3 cups
- 2 to 3 green onions, sliced thinly
- 2 egg yolks
- 10 3/4 ounces canned chicken broth plus 2 tablespoons water, or about 11 ounces home-made
- 1/4 teaspoon red pepper flakes
- 1 cup of couscous
In a medium saucepan, beat egg yolks, add the green onions, stock (or canned stock plus water) and red pepper flakes. Bring to just a boil, whisking now and then.
Turn off heat, add couscous, stir once gently and cover with a lid. Let sit for five minutes, or until liquid is absorbed and fluff with a fork.