What is the easiest pasta ever? Couscous, of course! Really what could be easier?? You boil some liquid, add couscous and seasonings. Remove from heat, cover and let steam for 5 minutes. One of my favorite ways to serve spicy dishes is over coconut rice (rice cooked in coconut milk), so when I saw this recipe for coconut couscous, I practically smacked myself on the forehead. Duh!!
The original recipe from Cooking Light called for light coconut milk and I only had regular. In retrospect the light would have probably made it less gooey, but still with enough coconut flavor. So next time, and there will be a next time, I will use half coconut milk, half water.
Serves 4 as a side dish
1 1/2 cups light coconut milk
1 cup couscous (I used whole wheat)
1/4 cup chopped green onions
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 cup slivered almonds, toasted
Bring coconut milk to a boil. Gradually stir in couscous, green onions, salt and pepper. Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork. Sprinkle with the toasted almonds.
This embarrassingly simple pasta dish will be my entry this week for Presto Pasta Nights hosted by Erin of Skinny Gourmet.