As my fears were relieved that cooking risotto was not as complicated, the same definitely goes with making couscous for the first time. Couscous is a North African staple of semolina (granules of durum wheat). You prepare it adding boiling water or stock to the couscous then let is rest while the steam helps absorb the liquid. When fully absorbed the couscous should be light and fluffy. Couscous by itself can be bland as any starch is such as rice or potatoes. But this is where the fun part is, where you can add your own flavors to it to enhance it. Couscous is a nice light starch accompaniment with any dominant flavored meat or fish.
In a soup pot I sweated diced onions in olive oil, added a cup of boiling chicken stock ( you may use just boiled water), added a cup of couscous, then added 1 diced red chili pepper, diced green scallions, dried raisins and a diced roasted red pepper. Stir it around so all the ingredients are incorporated, take it off the flame, add a knob or 2 of butter, cover the pot and let it sit while it steams and the couscous absorbs the stock. After 5 minutes, uncover and fluff it together with a fork.
I got hold a lot baby lamb chops whole sale from a very good friend and I have been able to accompany them in a couple of dishes already. The lamb chops came already trimmed but trimmed very thin so grilling them takes only minutes. I marinated them in olive oil, dried rosemary (haven’t found fresh rosemary here yet), powdered garlic, salt and pepper. Letting it sit in the refrigerator more than overnight intensifies the flavors even more.