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:
covered percent of daily need
