Wednesday is my night to cook, and as I get lazier I've become attached to one pot cooking. At the same time, I don't want it to all taste the same, look the same, or feel like eating undifferentiated soylent green. Cue a discussion of recipes with a friend who also cooks on Wednesdays, and the entirely too enticing idea of "paella" made with couscous instead of rice.
This, of course, inevitably led to a Fake-paella Off! We've both made couscous "paella" with shrimp tonight, the winner gets a delicious dinner to eat. The discerning will realize that we are
both winners in this case, since we're both competent enough cooks to make it delicious, and separated as we are by several states we're each cooking our own dinners. But it's fun to go into it as a sort of challenge. It's also an excuse to take lots of pictures.
I call this kitchen sink cookery because it's like making fried rice. It doesn't matter what goes in as long as it all works together. In the end, it's all about ingredient order since it's all made in one pot. I was substituting and estimating through most of this, and it came out exceedingly tasty. It was also, to my delight, incredibly
fast. The ingredient prep took longer than the cooking. I started all prep at 5pm and had the Not-paella and a secondary vegetable done by 5:45. (Disclaimer, looking at my log, I actually started prep at 4:15ish. But I was also doing a million other things, and chatting, and taking pictures and things. The actual cooking took about 25min.)
The finished product, one serving with shrimp and no large turkey pieces and one with only turkey. I can't really eat shrimp; I have a mild sensitivity to them. So the turkey was for me, and to add richness to the broth. For a gander at the competition and her fine looking not-paella, go here
One thing I really liked about this, as well, is that I'm not actually that fond of the saucy rice in paella or risotto. It's often too mushy or sticky/glutinous for me. The couscous fluffs up into tender bites that are not at all gummy. It has a light feeling to it, which is perfect for hot weather. And because it's cooked so quickly, each bit of the dish retains its own flavor while still blending together as a whole. Very tasty and not at all mush or porridge-like.
So, on to the recipe. Substitution is inevitable, so this is just an idea of what to put into it. Varying seasonings and primary ingredients would give it a very different flavor and I fully intend to try that some time.