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Kasha And Couscous |
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Serves: 6 Print this RecipeKasha and bowtie noodles is a classic combination, but the traditional recipe requires you to cook the noodles in a separate pot, and the size and shape of the bowties make them difficult to eat with the grain. Switching to couscous changes all of that; now everything cooks in the same pot, and because the pasta and kasha are similar in size, every bite is balanced. 1 1/2 cups whole-groat kasha 1 egg, large or extra-large 1 tablespoon olive oil 1/2 onion, finely chopped 1 cup Israeli or toasted couscous 2 cups chicken broth Salt and ground black pepper to taste Mix the kasha and egg; cook in a large, dry skillet over medium heat until the egg is cooked and the kasha is in separate grains. Transfer to a bowl and set aside. Add the oil to the skillet and heat over medium-high heat until hot. Add the onion and sauté until lightly browned. Add the couscous and continue to sauté until the onion and couscous are browned. Stir in the kasha, broth, salt, and pepper. Reduce the heat to medium, cover, and simmer until the broth has been absorbed and the couscous and kasha are tender; serve. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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