What exciting things can I do with couscous?

Noozan

I always freeze meat bones and make my own stock when I have enough; roasting the bones first gives a more intense flavour.

Anyway, sweat finely diced onion, carrot, clery and garlic for a few minutes. Add stock and simmer until veg is soft. Take off heat and add cous cous. When it's absorbed the stock, I use it to fill pepper halves (leave stalks on to hold them together) or large field mushrooms (stalks removed; you can dice these and put them in cous cous too), put a piece of mozarella on top. Place in dish with about 1/2 cm of hot water and bake at gas mark hot for 20 to 25 mins. Nice as a light lunch with green salad or garnished with a juicy steak!

freyaluck

We are having a family day out tomorrow and need to take a packed lunch to a local arboretum.
I have a big bag of cous cous that I would like to use, but the dish needs to be virtually fat free (at slimming world) and child friendly, any one got any ideas. I don't really want to use meat, but fish would be good.

Any ideas?
cheers in advance guys

MORPH3US

Stuffed peppers, cook the cous cous, hollow out the peppers and then fill with cous cous, oven for about 10 minutes!

Will work better if its flavoured cous cous though!

Rikki

You can buy couscous seasoning which you mix in before you add the water. It just gives the couscous some flavour otherwise it could be quite bland.
Couscous can be cooked and then mixed with chopped apple and sultanas and mixed with curry powder, much the same as you would a rice salad.

scotgirl

I think cous cous is nicest in a Moroccan style.

I like it with garlic, red and yellow peppers, onion, sultanas, paprika, cinnamon, ground ginger and tumeric all fried up in a bit of olive oil (or fry light for Slimming world!) and then bung in some tomatoes and mix it with the cous cous. Normally I would serve it with lamb, but it can be a veggie dish too.

Hope you enjoy!

Pink.

I love couscous with oven roasted vegetables. You could probably use any combination, but these are the ones that I like.

Roast mushrooms, courgettes, red and green peppers, red onion, cherry tomatoes and sliced garlic in a very hight heat in the oven drizzled with a little olive oil.

Make couscous up using a stock cube.

Add the roasted vegetables and some black pepper.

Pink

misty

Pink-winged wrote:

I love couscous with oven roasted vegetables. You could probably use any combination, but these are the ones that I like.

Roast mushrooms, courgettes, red and green peppers, red onion, cherry tomatoes and garlic in the sliced and on a very hight heat in the oven drizzled with a little olive oil.

Make couscous up using a stock cube.

Add the roasted vegetables and some black pepper.

Pink

That sounds nice. Whenever I make couscous it tastes like grit or what I imagine grit would tastle like if I ever tried it. I've tried lots of different types of couscous and followed the instructions and advice from friends but all I get it is grit.

Pink.

Misty,

Are you adding enough liquid? Sometimes I find it takes more than it says on the packet instructions. Don't forget to keep fluffing it all up with a fork while its absorbing the liquid.

Pink

Curry_Queen

I always add double quantity of boiling water to cous cous and then pop a plate or something over the bowl to cover it so it steams itself for 5-10 mins too. Quick fluff up with a fork and add whatever spices, veggies etc you want to use and it's done!

I put all sorts in mine, depending what I'm having with it. Sometimes have it cold with chopped red onions, tomatoes, pine nuts etc or hot with spices and chick peas or just lemon and parsley. Have it with stews, roast veggies, salads, on it's own!

There's no end of things you can do with cous cous and you're only limited by your imagination

couteaux

I would also do the roasted veg cous cous, (roasted with fry lite spray oil) really tasty and would be free on SW (also doing SW ), I add a tin of chickpeas to mine to make it really filling. On warmer days, it is nice with chopped cucumber, cherry toms and chickpeas again. Season the cous cous loads and it's lovely with some herbs and lemon juice added.