Baby Food Recipes
1 tsp olive oil
squeeze of lemon juice
20g frozen peas
¼ avocado, stone removed and diced
¼ x 20g pack dill, washed and finely chopped
Place the couscous in a bowl and pour over the olive oil, lemon juice and 50ml boiling water. Cover and allow to soak for 5 minutes, then fork to separate the grains.
Meanwhile, cook the peas in a pan of boiling water for 3-4 minutes until tender. Drain and allow to cool. Stir into the couscous along with the avocado and dill, then serve in little tubs with some crunchy veg.
Try adding some fresh cream (crème fraîche) in your baby food when your baby is older than 6 months.
Couscous is traditionally steamed and fluffed to separate the granules. Boiling and stirring can reduce quick-cooking couscous to a sticky, starchy mush. Like pasta, couscous does not have much of a flavor itself. Thus couscous dishes are made with flavored stocks, herbs, and spices, with vegetables, dried fruits, nuts, and/or meat added or used as a topping.
Most packaged couscous is considered the instant variety and will cook very quickly off the stove by absorbing a boiling liquid. However, authentic couscous (roughly-ground hard durum wheat) will require significantly more time and a good steaming vessel called a couscoussiére.
• Be sure to identify which type of couscous you have purchased (instant or traditional) to properly plan cooking time.
• Couscous may also be cooked like rice. Heat butter, add couscous and stir to coat, add stock, bring to a boil, reduce heat to lowest setting, cover and cook (no peeking!) until liquid is absorbed. Fluff to separate.
• If you lack a steamer, a heat-proof colander inside a stockpot will work fine. Line the colander with cheesecloth if the holes are too big.
• When using the long traditional method of steaming couscous, covering the pot is not recommended as the condensation can drip onto the grains and make the couscous mushy.
• As well as a carbohydrate-laden side dish, couscous may also be eaten as a porridge, in salads, or in desserts.
• To double or triple the volume of instant couscous, avoid the hot water method given on the box and take the time to slowly steam it.
• Cooked couscous should be eaten within a couple of days. It may be frozen up to three months.
• 1 cup dry couscous = 2-1/2 cups cooked.
• As a side dish, plan on 1/2 to 3/4 cup cooked couscous per person.