How To Cook Grains With Hot Sauce: Couscous, Quinoa, and pearl barley

Sarah Marshall

Servings

4 Serving

Prep Time

5 minutes

Cook Time

20 minutes

Category

DInner

Cooking grains in plain water is a missed opportunity to build flavor from the very start of your meal prep. By infusing the cooking liquid with your favorite hot sauce, you allow the grains to absorb the heat, acidity, and spices directly into th...

How To Cook Grains With Hot Sauce: Couscous, Quinoa, and pearl barley

Ingredients

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    • 1 cup water or broth

    • 1 tablespoon hot sauce of your choice

    • ½ teaspoon kosher salt

    • 1 cup dry couscous

    • 2 tablespoons unsalted butter

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    • 1 cup dry quinoa

    • 2 cups water or broth

    • 1 tablespoon hot sauce of your choice

    • ½ teaspoon kosher salt

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    • 1 cup pearl barley

    • 3 cups water or broth

    • 1 tablespoon hot sauce of your choice

    • ¼ teaspoon kosher salt

    Directions

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      1. Boil the Liquid: In a medium saucepan, combine the water or broth, hot sauce of your choice, and salt. Bring the mixture to a rolling boil over high heat.

      2. Steam the Grains: As soon as the liquid boils, stir in the dry couscous and unsalted butter. Immediately remove the pan from the heat, cover it tightly with a lid, and let it sit undisturbed for 5 minutes.

      3. Fluff: Remove the lid and use a fork to gently scrape and fluff the cooked couscous.

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      1. Rinse: Place the dry quinoa in a fine-mesh strainer and rinse thoroughly under cool water to remove the bitter coating.

      2. Toast: Add the rinsed quinoa to a dry saucepan over medium heat. Toast the grains, stirring constantly, until the water evaporates and the quinoa releases a fragrant, nutty aroma.

      3. Simmer: Pour in the water or broth, hot sauce of your choice, and salt. Bring the mixture to a boil, then cover with a tight-fitting lid, lower the heat to a simmer, and cook for 15 minutes.

      4. Rest and Fluff: Remove the pan from the heat and let it rest, covered, for 10 minutes. Remove the lid and fluff with a fork.

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      1. Bring to a Boil: In a medium saucepan fitted with a lid, combine the pearl barley, water or broth, hot sauce, and salt. Bring the mixture to a boil over high heat.

      2. Simmer: Once boiling, stir the barley, lower the heat to a simmer, cover with the lid, and cook for 20 minutes.

      3. Drain: Turn off the heat and pour the cooked barley into a strainer to drain any excess liquid before serving.