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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