What exciting things can I do with couscous?

competitionscafe

carinska wrote:

I was wondering if anyone had any ideas for ways to spice it up? Thanks!

Don't know how moneysaving it is (costs over £3 a jar, but a little goes a long way) Belazu Rose Harissa will spice up your couscous - very yummy, it's also really good rubbed into chicken pieces or even a whole chicken before roasting in the oven.
http://www.belazu.com/details/rose-harissa.html

competitionscafe

EagerLearner wrote:

Would like to make up a large batch and freeze, presume that's ok?

Probably, but not sure why you would though - it keeps for ages in it's dried form and it's virtually instant - just add hot water, cover and leave for 5 minutes:
http://nicholasclee.blogspot.com/2007/01/couscous_31.html

ti1980

I love bulghur wheat, where do you buy yours from and how much does it cost?

ti1980

I've not managed to find it anywhere in bags bigger than 500g. I've checked all the health shops in town and also my local one.
Cheapest place I have found it is Asda, where it was 52p. This was the Whitworths brand. I don't shop there anymore though. In Sainsburys it is 72p. This was for Sainsburys own brand. Both are 500g.
My local health shop sells it for 89p for 500g and last time I checked Holland and Barretts was either 89p or 99p for 500g.

ti1980

I didn't think that was particularly big. We get our pasta in bags of 2kg or 3kg, we get through quite a bit of pasta!

kacie

i've got some cous cous and don't know what do do with it. Ive only used it once and i added a tin of chicken soup with it then, does anyone have any ideas that dont include mushrooms tomatoes or peppers as i dont like any of those

dannahaz

I love cous cous, hot or cold.

Is it plain cous cous? If so, just make it up using chicken or vegetable stock, then serve it as it is with something sauce-y (eg a casserole) as it will then soak up all the flavours of the sauce and be delicious.

msmoneypenny_5

I always buy plain couscous and flavour it as I like. If I'm in a hurry I just add some chicken stock(sure you can use other stock if you prefer), if I have some lemons, I add the juice and zest of a lemon and some herbs too if I have some lying around. I have it with just about anything, tagines, casseroles etc I use it in place of boiled rice for a change.

kacie

thanks i'll definatly cook it in stock next time i use it

angie_loves_veg

'Cooking' cous cous has to be the easiest ever thing to cook!

Put the cous cous in a bowl, pour over enough boiling water (or hot stock) to *just* cover the surface of the cous cous add a small knob of butter. Cover the bowl to trap the steam.

It will be ready in about 5 mins. 'fluff' it up with a fork, stir in whatever you fancy - I often stir through chopped fresh herbs, nuts, raisons etc etc