So, I wanted to make couscous. That was the first constraint. The second constraint was that I wanted the couscous to be the main dish. So it had to be something more filling, which is why I found this recipe. However, as with my cooking, I just mix and match things in an impromptu fashion, so I looked at this recipe to get an idea, but I didn't even follow it. I thought that it had too much meat in it, not only did it have chicken but it also has kielbasa in it. So I figured I should increase the vegetables and decrease the meat. And since I wanted it to be a quick cooking experience, I removed the chicken.
So, when I was in the grocery store, I bought a pound of kielbasa (the original recipe was only for 2 servings), an onion, a bag of carrots, a package of fresh Brussels sprouts, and a small can of tomato paste. At home I already have couscous, butter, turmeric, vegetable broth cubes, and cayenne pepper.
So I envisioned this one as follows: I have to cook the vegetables first and soften them, and then add the kielbasa, and once everything else is cooked, I should add the couscous and turn off the heat, letting the couscous cook in the juices. Now, as with cooking couscous, there's a ratio of 1 cup of liquid to 1 cup of couscous. The fact that I am cooking couscous with liquid that is not especially for cooking couscous only makes it a little tricky. I don't want my couscous to turn either dry or soggy.
So first, I chopped every piece of vegetable I had wanted to put. For the Brussels sprouts, I just chopped off the bottom stump. I then melted a half-stick of butter and sauteed the onions in it. Once the onions were golden and soft, I put the Brussels sprouts and carrots, together with 2 vegetable broth cubes and 2 cups of water. I then chopped the kielbasa and added it, once the carrots and Brussels sprouts were a little soft. I also added another cup of water, together with half a can of tomato paste, 3 teaspoons of turmeric, 1 teaspoon of cayenne pepper, and a random amount of salt and pepper. Once it simmered, I added in 2 and a half cups of couscous and turned off the heat. After five minutes, I fluffed them. It looked fine then, but after a day in the refrigerator (I cook one pot and that usually lasts me about 3-4 days), it felt dry, so I added a small amount of olive oil and that did the trick.
So yes, that was another successful day at experimenting in the kitchen. I actually had a friend who tried it, and apparently liked it (she cooked something for me and I had to return the container, so I returned the container filled with couscous). The thing is, I think I can recreate it, but it won't be an exact replica, since I just followed my mood and not some written instructions.
