Kyle Bailey's Couscous from Scratch

The recipe Kyle Bailey's Couscous from Scratch can be made in approximately 40 minutes. One portion of this dish contains approximately 30g of protein, 2g of fat, and a total of 854 calories. For 90 cents per serving, you get a main course that serves 4. This recipe from Serious Eats has 21 fans. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. If you have semolina, cinnamon stick, salt, and a few other ingredients on hand, you can make it. Overall, this recipe earns a spectacular spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Mini Bailey's Chocolate Cheesecakes with Bailey's Whipped Cream, Lemon-Chicken Cutlets with Kyle MacLachlan, and Bailey’s Cupcakes.

Servings: 4

 

Ingredients:

2 bay leaves

1 cinnamon stick

Salt to season

1 quart semolina

1 pint water

Equipment:

bowl

sifter

mixing bowl

steamer basket

cheesecloth

Cooking instruction summary:

Procedures 1 In a large bowl, add a cup of semolina, a pinch of salt and a few drops of water. Mix with fingertips in circular motion until small balls form. Drizzle more water as necessary. 2 Move the mixture to tamis (or drum sifter or similar fine mesh sifting device) to remove the fine semolina. 3 Reserve the larger couscous to another bowl. 4 Add the fine semolina dust back to the mixing bowl and repeat step 1 until there's no semolina left. 5 Pick out the large pieces. In a couscousier (or steamer basket) fitted with cheesecloth, add 1 cinnamon stick, 2 bay leaves and 2 tbsp salt to the water. Bring to boil. 6 Steam couscous for 5 to 10 mins. 7 Season with olive oil and steam for 5 to 10 more minutes. Serve immediately.

 

Step by step:


1. In a large bowl, add a cup of semolina, a pinch of salt and a few drops of water.

2. Mix with fingertips in circular motion until small balls form.

3. Drizzle more water as necessary.

4. Move the mixture to tamis (or drum sifter or similar fine mesh sifting device) to remove the fine semolina.

5. Reserve the larger couscous to another bowl.

6. Add the fine semolina dust back to the mixing bowl and repeat step 1 until there's no semolina left.

7. Pick out the large pieces. In a couscousier (or steamer basket) fitted with cheesecloth, add 1 cinnamon stick, 2 bay leaves and 2 tbsp salt to the water. Bring to boil.

8. Steam couscous for 5 to 10 mins.

9. Season with olive oil and steam for 5 to 10 more minutes.

10. Serve immediately.


Nutrition Information:

Quickview
854k Calories
30g Protein
2g Total Fat
173g Carbs
100% Health Score
Limit These
Calories
854k
43%

Fat
2g
4%

  Saturated Fat
0.36g
2%

Carbohydrates
173g
58%

  Sugar
0.02g
0%

Cholesterol
0.0mg
0%

Sodium
202mg
9%

Get Enough Of These
Protein
30g
60%

Selenium
211µg
302%

Vitamin B1
1mg
128%

Folate
433µg
108%

Manganese
1mg
81%

Vitamin B2
1mg
80%

Vitamin B3
14mg
71%

Iron
10mg
58%

Fiber
9g
39%

Phosphorus
322mg
32%

Magnesium
112mg
28%

Copper
0.47mg
23%

Zinc
2mg
17%

Vitamin B5
1mg
14%

Potassium
444mg
13%

Vitamin B6
0.25mg
12%

Calcium
53mg
5%

Vitamin E
0.64mg
4%

covered percent of daily need
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