Subj : Re: Couscous
To   : Ruth Haffly
From : Dave Drum
Date : Sat Jan 13 2024 06:48:00

-=> Ruth Haffly wrote to Ben Collver <=-

BC> I got my recipe from a bike touring cookbook.  I don't eat couscous
BC> often, but i know it is a convenient travel food.  I read about it
BC> being used as travel food centuries ago by traders who traveled by
BC> camel in Africa.

RH> It's one of those grains that's been around for centuries in other
RH> parts of the world but never really became popular over here. I think
RH> most Americans would cite white rice as their favorite potato
RH> alternative but both my dad and father in law were never that enamoured
RH> of it.  Me, I prefer alternatives to potatoes but would go with most
RH> anything other than white rice if possible.

Couscous is *not* a grain. It's pasta. To wit: Couscous is a type of
pasta made from durum wheat semolina, or a popular North African dish
with couscous. https://www.allrecipes.com/article/what-couscous/

Orzo is the next size up and oftern substituted for rice. Followed by
rosmarina which are larger but still rice-shaped.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: One-Pan Shrimp Scampi w/Orzo
Categories: Seafood, Citrus, Pasta, Wine, Chilies
     Yield: 4 Servings

     1 lb Large (U25) shrimp; peeled,
          - deveined
     3 tb Extra-virgin olive oil
     1 tb Fresh lemon zest
          +=PLUS=+
     1 tb Juice; from 1 lemon
   1/2 ts Red-pepper flakes
          Salt & black pepper
     4 cl Garlic; minced
     2 tb Unsalted butter
     1 c  Orzo or rosmarina pasta
   1/3 c  Dry white wine
     2 c  Boiling water, seafood stock
          - or chicken stock
     3 tb Fine chopped parsley

 In a medium bowl, stir together the shrimp, 1 tablespoon
 olive oil, the lemon zest, red-pepper flakes, 1/2
 teaspoon salt, 1/4 teaspoon pepper and half the garlic.
 Set aside to marinate (this step can be done up to 1
 hour in advance).

 To a medium skillet, add the butter, the remaining olive
 oil and garlic, and heat over medium. When the butter
 starts to bubble, add the orzo and 1/2 teaspoon salt and
 cook, stirring often, until the orzo is toasted, about 2
 minutes, adjusting the heat as necessary to prevent the
 garlic from burning. Carefully add the wine (it will
 bubble) and stir until absorbed, about 1 minute. Stir in
 the water or stock, reduce heat to low, cover, and cook
 until the orzo is al dente, about 12 minutes.

 Add the shrimp in a snug, even layer on top of the orzo,
 cover, and cook until all the shrimp is pink and cooked
 through, 2 to 4 minutes. Remove from heat and let sit,
 covered, 2 minutes.

 Sprinkle with parsley and lemon juice, season to taste
 with salt and pepper and serve immediately.

 by Ali Slagle

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Kitchen

MMMMM

... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum
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