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    Home » In the Kitchen » Side Dishes » Cooking Couscous in an Electric Skillet

    Cooking Couscous in an Electric Skillet

    Published: Jul 7, 2012 · Modified: May 5, 2021 by Eric Samuelson

    Jump to Recipe Print Recipe

    Recent extremely hot weather has forced my family to retreat to the coolness of a hotel room. I don't have one of those fancy hotel rooms with a built in kitchen. All I have is a fridge, a microwave, and my electric skillet I brought from home. I thought this would be the best small kitchen appliance to have at my disposal. I was originally going to cook some chicken in it, until I thought that the risk of cross contamination in a hotel room with kids under my feet all the time was too much. So I had to opt for a store bought rotisserie chicken. In order to help stretch that chicken out into more meals, I decided to cook some couscous to mix with it. Plus my 20 month old daughter loves couscous!

    Electric Skillet Couscous

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    Author: Eric Samuelson (Eat Like No One Else)

    Ingredients

    • 1 cup Israeli Couscous or large couscous
    • 1 tablespoon cooking oil I used grapeseed
    • 10 ounces hot water
    • kosher salt
    • freshly ground black pepper
    • any other seasonings you like suggestions: onion, garlic, fresh sage

    Instructions

    • Heat your skillet up to medium heat, around 275 degrees.
    • Add a tablespoon of cooking oil. When hot add the couscous.
    • Stir every so often until the couscous is browned, not burned. If it's browning too quickly turn down the heat.
    • Add the hot water. Add salt and pepper to taste and any other seasonings you like.
    • Turn down to low or 200 degrees and cover.
    • Allow to cook for about 6-8 minutes. All the water should be absorbed.
    • Taste to see if it's done. If not add a bit more water and repeat process until it's done.
    Tried this recipe?Mention @eatlikenooneelse or tag #eatlikenooneelse

     

    Use the couscous anyway you like. You can serve it up as a side dish, or did what I did mix it up with some rotisserie to stretch your protein a bit further.

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    Nice to Meet You,

    Hi! I'm Eric : Father of 4, living just south of Ann Arbor, MI. I'm a reformed picky eater finding a new way to not conform. Eating what's in season is my jam (I also make it!)

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