What exciting things can I do with couscous?

rosie383

Sorry, I just saw the bit about flavouring it. If you put a little oil in the bottom of your pot, slice thinly a couple of onions and brown slowly.....nice and brown...... then add your cous cous with enough stock to just cover as above, put lid on and the heat very low for about 5 minutes. If you want even more flavour, add some ground spices before you put in the cous cous, eg, coriander, paprika, salt, black pepper. Dried thyme gives wonderful flavour too.

Pink.

Hi debtmuncher,

I never measure cous cous. I just pour it into a dish, cover with stock and fluff it up with a fork adding more stock if it's too dry.

There's an earlier thread with lots of cous cous recipes that should help so I'll add your thread to it to keep the suggestions together.

Pink

debtmuncher

cheers pink winged! i did do a search but nothing specific came up.
alot of good information on this thread, ta again!

debtmuncher

rosie383 wrote: »

If you are talking about the quick cous cous that you buy here, not the boil in a bag horrible stuff, put some in your bowl, rub just a wee bit of oil through it, then cover it with enough stock or boiling water to just cover it completely, with no more than about 1/2cm sitting on top. Cover with a tea towel, and you're done.
Do you want a nice recipe for cous cous with chicken and thyme? Dead easy?
My OH is Algerian so I cook it a lot.

oh fab!! yes would appreciate other recipes...thankyou! a handy hubby you have there lol

its the quick stuff. i dont buy the ready made stuff.

rosie383

Chicken and thyme cous cous.

Slowly brown 2 onions thinly sliced, ginger (about 1-2" grated), and garlic ( about 1/2 a head crushed/ grated) in a little oil until nice and brown.
Add chicken ( joints, breast whatever) along with 2tsp salt, 1tsp black pepper,
1tsp gr cumin, 1tsp paprika/ cayenne, 2dsp thyme.
Stir fry until chicken is tender adding a small amount of water as needed, but the end result should be quite dry.
Add cous cous and just cover with hot chicken stock. stir together then cover and leave on lowest heat for 5 mins until cous cous cooked.
If you don't have stock, just use hot water, but start with about 3/4 onions and really brown them.

You can also use leftover cooked chicken for this recipe. Add your spices and let them cook for a couple of minute, than add your meat and continue as before.

zippychick

made some yummy mix and match cous cous.

Made with hot watr , covered with plate 5 mins. Fluffed and mixed in Lemon juice, olive oil, black pepper, frozen peas, choppes fresh tomato, small handful cranberries, some toasted sunflower seeds, couple of cashews and walnuts. For todays portion i had it with hock ham . Tomorows as it, and weds with soft boiled egg . Nom nom nom. Going to get into the habit - so easy to make up and so versatile

I have often wondered what harrisa paste can be used for, and now ihave an excuse to buy a jar he he!

Penelope_Penguin

I've made salmon fishcakes for tea tomorrow. I fancy making couc cous to go with. Any suggestions for what to add to it, so make it interesting, and to match with the fish

TIA, Penny. s

zippychick

Hrrrrrm. Roasted veg, olive oil and lemon juice? I did read in here about cooking it with orange juice, and putting orange rind in i think?!..... think they said that went well with fish

zippychick

Lillibet wrote: »

I love it cooekd with lemon juice & a bit of zest & some fresh corriander, delish with salmon:D (or any fish for that matter;)) Also good with orange juice, sultanas & Morroccan five spice with lamb casserol for an authentic twist (C-C is Morrocan so anything lamb or Morrocan goes well with it). Also makes for a nice change with mixed peppers in it with chicken chasseur although a Frenchman would faint at this comination:rolleyes::D

Here you go PP

Penelope_Penguin

zippychick wrote: »

I did read in here about cooking it with orange juice, and putting orange rind in i think?!..... think they said that went well with fish

That sounds lovely :beer: I'll see what herbs I have in the garden to add.

Thanks, chook :A Penny. x