Kiss the Cook: Get creative with couscous

During my recent road trip through the South, I made a new friend, Faiza, who is originally from Morocco.

I wanted to try making a Moroccan side dish following the traditional way of creating it. There are American versions of this dish, but they are a bit different.

So, I asked my new friend to help me along with making it the traditional way. She would actually use a steamer pot and steam the couscous three times. I will note the traditional method and the shortcut method below.

You can also use rice in place of the couscous as both work well and make a nice side dish. You can also toast the almonds in your oven for a few minutes at 350 degrees. Watch them and remove them early enough so that they do not burn.

Try a different side dish — you might just like it.

MOROCCAN COUSCOUS

Prep Time: 5 minutes Ready in: 15 min, longer if you use the traditional method Ingredients: 1 c. uncooked Moroccan style couscous ½ c. water ½ tsp. salt 1 tbs. butter 2 tbs. sugar ½ c. golden raisins ¼ c. crushed almonds 2 tsp. cinnamon 2 tsp. powder sugar Directions: 1. Place water and salt in amedium sauce pan, bring to boil, immediately remove from heat and add couscous, butter and raisins. Stir and allow to sit, covered for 5 minutes.

2. Add the sugar and stir.

3. Garnish with cinnamon, powder sugar and crushed almonds when serving.

Traditional method: 1. Before steaming the couscous, put 1 tbs. of olive oil with one cup of couscous, mix well and then add the salt and water listed above. Allow this to sit until the couscous becomes a little dry.

2. Place in a steamer pot, when the steam begins to come through the couscous, begin timing and steam for 10 minutes.

3. Remove from heat and allow it to cool.

4. Place the couscous back into the steamer pot and repeat the steps above.

5. After the second steaming, add the dried fruits such as raisins and then steam again following the above method.

6. After the third steaming, add the butter and sugar, mix well.

7. Garnish with cinnamon, powdered sugar and crushed almonds. Enjoy!