Couscous in Broth

I was going to make some diagrams to further explain what I meant yesterday, but earlier today a friend asked me why I am talking about stuff like this in the blog, and that it is so NOT me. You know, I thought she was right. I am not someone who dwells with stuff like this. So I decided to drop it…

Instead, I am going to talk about my dinner today, because dinner seems more interesting to talk about…

Today’s dinner is couscous again. This will probably be the last of my couscous posts for some time, because it is the last remaining bits that I have left in my stash.

I was going to cook it in my preferred way, the fried couscous way. Except this time instead of romaine lettuce, I use broccoli. And instead of hot Italian sausage, I use chorizo sausage.

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Look at my chorizo. Look at that cross section. Isn’t it gorgeous? I have to say, the chorizo is the most beautiful sausage that I have ever seen in my limited Malaysian sausage-ing life. Chorizo is official my favorite sausage in the world right now.

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The steps are the same. Basically fry the sausage first to sear it for a bit, then add tomatoes and broccoli and seasoning and fry for a couple more minutes, then add the cous… then bloody hell! I forgot to boil water and pour them over the couscous!

It was disastrous for me. To boil water now and then pour it over the couscous and wait for it to fluff up would mean probably another 10 minutes wait. And I can’t wait that long because my sausage and veges are cooking right now, and I’m hungry!

Out of desperation, I came up with a makeshift solution. I poured a cup of water into the wok and waited for the water to boil, then I poured those uncooked couscous into the wok as well.

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I stirred them up for a bit, then took the wok off the heat and let it sit for a few minutes. Basically the idea is to cook the couscous in boiling water too, but the water is now broth with all those lovely juicy flavors from the stir fry. This desperation move might be a genius move!

As I was waiting for the couscous to fluff up, I thought that it seemed somewhat familiar with the way I cooked the Paella. I mean, cook the meats and vegetables, then add broth, then add rice, and let the rice slow cook. Except rice is replaced with couscous here. So this is essentially a couscous based Paella.

Maybe I should give this random dish a name. Paecous? No, doesn’t sound nice. Couslla (Cous-ya)? Doesn’t sound right either… Better just leave this dish nameless then. It is just couscous cooked with broth. A broth couscous.

Brothcous? Brocous?

Bro Cous! Yes, I shall name this random creation, the Bro Cous! 😀

Anyway, a couple minutes later, this was how my Bro Cous looked like…

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Then all that is left is to squeeze some lemon juice in, stir for a bit to mix them all up, then serve.

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And you know what? This desperation move is indeed a genius move!

You see, couscous is somewhat bland like rice if served with the side dishes separately. The fried couscous was more flavorful as the couscous was stir fried in the sauce for a bit.

This Bro Cous, couscous cooked in broth, it looks the same as fried couscous, but it is much more flavorful than fried couscous. More flavorful x10. Because the couscous absorbed all the flavorful broth to fluff up, all the grains are really infused with flavors.

Let’s see, what analogy can I use to compare…

  • Couscous cooked and served separately with a side dish is like a man suddenly decides that he want to open a restaurant so he began to learn cooking or hire a head chef.
  • Fried couscous is like a guy knows he want to open a restaurant, so he enrolls in culinary college and goes to work in F&B industry to gain experience first. And then he opens a restaurant.
  • Bro Cous is like… a kid who loves and starts cooking at a very young age and becomes a prodigal talent in cooking. He becomes very good and very famous. And then he opens a restaurant.

No, I don’t know what I am talking about either. Anyway the point is, this Bro Cous tastes even better than my fried couscous. I think I should cook couscous in this way instead, if I buy couscous again in the future…

 

26 Comments

      • It’s refer to this “I was going to make some diagrams to further explain what I meant yesterday, but earlier today a friend asked me why I am talking about stuff like this in the blog, and that it is so NOT me. You know, I thought she was right. I am not someone who dwells with stuff like this. So I decided to drop it…”

        because that’s not something you always do/write, that’s why I said do something you like, not something you want, as doing something you like is what you happy with…

        • I realize you always comment based on the opening paragraph of my entire blog post. That’s why sometimes I get confused. Hahaha. Now I get it. 😛

  1. You are such a talented bachelor in the kitchen and I am sure only lucky ladies could marry you. You are creative and could be kinky too in the bedroom.
    Your dish is so unique that I could enjoy its taste and texture as no one had cooked like this before. I could imagine how the lemon, tomatoes and sausage made it so appetizing.

    • What kinky?? I had to read back this post to see which part inspired you to say this, but I could not find any. Why would I be kinky in the bedroom just because I cook couscous hahaha! I am an inexperienced kid in this aspect by the way, I would more probably than not embarrass myself 😐 .

    • No? It is the same chorizo named sausage that I used for my paella previously, which was recommended by that Spanish woman. Maybe there are a few different versions? 😐

  2. Actually, it’s a good idea to cook the couscous in the broth. Nowadays I see many pasta recipes done the same way. Instead of cooking the pasta separately, it is cooked together with the sauce and ingredients.

    • Actually if you watch Gennaro’s videos, I think Italians will cook their pasta that way. They will drain the boiled pasta then add it into the sauce for further cooking. I suspect maybe they learnt this concept from China’s stir fry (Marco Polo) hahaha! 😀

  3. If you’re so in love with chorizo, you’ve got to go eat the ‘real deal’ at a Spanish tapas bar or restaurant (which I think you’ll definitely do when you go on your trip next year). The ones you’re cooking with here looks more like (to me) the usual sausages we buy from the supermarkets but stuffed with cheese and chillies. The actual chorizos I’ve seen (and eaten) have a much darker red colour with a very intense flavour. Then again, maybe these ones would be much pricier? Anyway, I’m glad you found the best way of cooking the couscous to your liking! 😉

    • Hmm, well, these chorizo were recommended to me by a Spanish woman in the supermarket (read the story in my paella post), so I guess they must be at least somewhat “authentic”. Oh yes, I will definitely hunt up some nice Spanish food on my trip next year. Food is a big part of my travel plans! 😀

  4. When I see the title, I thought you are making Hakka “porridge” (rice in soup), or “mun couscous” (“mun farn”).. Eh, “mun couscous” should be interesting, crack an egg, “ta hin”, and together with all your good “liew”, sure sedap..But I see your completed meal pun sedap, lots of colours, good “liew” especially the chorizo, wah, “mm chor” wor..

    • Wei, you usually just comment but never read my reply to your comments hor. You asked this for the third time already. 😐

  5. You have just described Jamie Oliver with Bro Cous. I see you were unconsciously affected by the easiest way to fried rice which you say is like cooking paella and then you use the method to cook this couscous. I like the large amount of broccoli and cherry tomatoes in your dish. Very delicious and full of goodness!

    • This is not fried rice lah. Just like paella is not fried rice. It is more like claypot rice, you know, cook in broth until dry.

  6. wah this is so smart dei!! cooking the couscous in broth and let them absorb the goodness of the broth!! you are just the little kitchen genius, haha~~ :p

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