Tag Archives: Soup

Couscous, Cheat

This is a great lazy cheat for awesome slurpy food when you’ve got some soup leftovers. (Note: This only works for clear soups, mostly the Asian sort. And of course, minestrone soup.)

I know I’ve sorta made a post about this before but hey, this is specifically for Coucous in Chinese Chicken Soup. You might say it’s a level up from Couscous, Stocked.

  1. Get your chicken soup leftover into a bowl and chuck it into the microwave for 2 minutes.
  2. Yes, that’s TWO minutes on high heat; you want it piping hot.
  3. And then in goes the couscous, right into the blistering hot bowl of soup. TIP! The ratio for this a little tricky. But basically, you need enough liquid to cover the coucous. Since you’re doing the reverse i.e. adding couscous to liquid, add the grains just so that there’s still enough water to cover the coucous. In this case, it’s okay to put less than more. (When the couscous is done, the grains would have been completely swollen with tasty goodness.)
  4. Cover with a plate or lid for 5-7 minutes.
  5. Have it hot, like you would with chunky soup.

Lush.

Photography: Sarah Lee

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Couscous, Stocked

Before I depart for my food expedition in Oslo, Norway, I’d like to leave with a very late but fortunate discovery. I have no idea why I didn’t think of this earlier, but here it goes.

Prepare your couscous with soup stock.

Whether you’ve got vegetable soup leftovers, or chicken juices from a roast, do not throw. You can always keep it for the next day with couscous. Add a tad bit of water so the soup or gravy leftover isn’t too thick. Then bring it to a boil and use it with your couscous.

I still have no idea how I didn’t think of this earlier.

Mindblowingly genius.