Last week I mentioned there are times I’m too busy to cook every night. However, I do enjoy a home cooked meal even if I don’t make it myself. Then there are dishes that are so easy to throw together I have no excuse but to spend the few minutes preparing them instead of the alternative…a bowl of cereal or heating up a tasteless frozen dinner. Truffle couscous is just that dish.
I’ve extoled the virtues of truffle salt and truffle butter before, but combining them blows my mind like the iPhone 5 finally having the headphone jack on the bottom. With two simple flavor components, I can up the ante on plain couscous and make a splendid side dish in just minutes. Because October is National Pasta Month, it’s perfect for this time of year!
Weeknight cooking does not get any easier than this. So simple, makes me feel like a baller.
- 1 ½ cups water
- 1 cup dried couscous
- ¼ teaspoon kosher salt
- ¾ teaspoon truffle salt
- 1 tablespoon truffle butter
- In a medium pot, bring water to boil over high heat. Stir in couscous, salts and butter. Cover and remove from heat. Let stand until all liquid is absorbed, about 5 minutes.
- Remove lid and stir couscous to ensure everything is well combined and fluff with a fork. Taste for seasoning and adjust, if needed.
- Truffle flavor intensifies as the couscous cools.
- Regular couscous and Israeli couscous cook very differently. If using Israeli couscous, you’ll have to boil the couscous covered for 10 minutes to ensure the pearls are fully cooked and then drain any excess water before adding the salts and butter.
{ 4 comments… read them below or add one }
I totally stumbled upon your blog. And then I saw your truffle cousous recipe. Oh my sweet goodness. That looks amazing!
Hi Misty! Welcome, I’m thrilled you stumbled into my little corner of the web. Let me know if you try the recipe or have any feedback about it.
this looks yummy!
Thanks, Winnie! Let me know if you make it or need to borrow some truffle ingredients. 🙂