It has been said that every dish needs something crispy. It helps keep things interesting. The next challenge then is to come up with interesting crispy things. Puffed couscous fits the bill pretty well - it's super crispy, can be seasoned just about any way you want, and can either be scattered around the plate or contained within an element, for example a crispy layer in a crab Napoleon. Seeing as they looked like miniature Corn-pops, I tossed a batch in cinnamon sugar, then added some milk to make the world's smallest bowl of breakfast cereal - how's that for an unexpected dessert garnish? This works much in the same way that I did the puffed rice, only using Israeli couscous. Get the biggest ones you can get for best effect. You can also flavour the cooking water to get the seasoning right into the couscous.
You will need:
Israeli couscous (250ml /1C is a good start)
water
seasoning
Method:
- put the couscous in a pan of water and slowly bring to a simmer (not a boil)
- let simmer about half an hour - you want to basically overcook it
- strain and rinse in cold water to keep them from sticking together
- give a paper lined sheet pan a light spray with pan spray
- spread the couscous out evenly
- dry completely - at this point the couscous can be stored well in a container
- fry in a fine mesh strainer in hot oil until they puff
- drain on paper
- season as desired
- use as needed
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| world's smallest bowl of cereal |
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