Couscous is a great side dish and will impress your guests with a thus-far uncommon food product that is, after all is said and done, still a regular pasta product just like any elbow macaroni. Serve this Lemon-kale couscous side dish with light meats such as white fish or chicken and both of them are great with the bright flavors of lemon to accompany them.
This staple of North African cuisine is traditionally steamed rather than boiled and fluffed to separate the granules and like any other semolina pasta product, couscous does not have much of a flavor itself. Thus couscous dishes are made with flavored stocks, herbs, and spices, with vegetables, dried fruits, nuts, and/or meat added or used as a topping.
Most packaged couscous is considered the instant variety and will cook very quickly off the stove by absorbing a boiling liquid. However, authentic couscous (roughly-ground hard durum wheat) will require significantly more time and a good steaming vessel called a couscoussiére.
1 Cup uncooked couscous
1 Small green bell pepper
1 Small yellow or Spanish onion
2 teaspoons Olive oil
2 teaspoons Lemon juice
1 cup Chicken or vegetable broth
2 cups lightly packed fresh kale leaves
2 teaspoons grated lemon peel
1/2 teaspoon pepper
Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in onions and remaining ingredients.