What exciting things can I do with couscous?

zippychick

zippychick wrote: »

I've been looking for a moroccan couscous recipe, it's so delicious and I can't work out what's in it! I had assumed turmeric gave it the colour.

Any tried and tested moroccan couscous recipes?!?!? I love marksies one
but of course would rather eat my own fingers than pay that price! :eek::p

Anyone help with this?

Also, has anyone tried freezing couscous? I made some on sunday and am debating freezing it overnight as last summer my couscous was only lasting 48 hours in the fridge - any thoughts anyone?:)

zippychick

If anyone cares, my couscous lasted 3 days !

Reverbe

Does anyone know how much couscous/water will suit one person? I bought a packet from Tescos but the only measurements are for 4 people. :eek:I have tried to guestimate a couple of time but it always seems to end up more soggy than fluffy.:(

Thanks x

sexymouse

BBC recommends one cup of boiling water to one cup of couscous, but not sure if that equates to one serving or not.

ETA - this link has measurements per person.

Reverbe

Thanks sexymouse. I tried google but they were all US cup measurements..if its like rice then a cup is wayy too much.. I usually do a third to a half of rice but I do also have a tala measure for dry ingredients. It's the ratio to water I have trouble with

Allegra

I always do half a cup of couscous and a cup of boiling water per person. Pour water over couscous in a saucepan with a tight-fitting lid, stir, then pop the lid on and leave about 10 minutes. Take the lid off, season, then fluff up with a fork.

Basically, the rule of thumb is twice the volume of water for the volume of cous-cous - so if a third of a cup will do you, then use two thirds of a cup of boiling water.

PaddyPaws

And if you prefer actual weights/measures, I use 110g cous cous with 7 fluid oz of hot water or stock for two people. I weigh the cous cous in a bowl, add the hot stock/water and cover with cling film for 10 mins or so, then just fluff up with a fork.

For one person I guess you can just halve the amounts

HTH
PP

puddy

it doesnt matter whether its an american cup or mug in your cupboard, you use volume for things like couscous, rice, bulgur wheat etc etc

i have to say that my initial experiences with couscous were rubbish because i followed the double liquid to couscous ratio as i would with rice. however, i find this is far too much liquid and results in wet couscous whereas i like very fine, crumbly couscous so i tend to use either 1.5 water to 1 couscous or 1 and 1. leave it for much longer than it says, covered tight, then break it up hard with a fork, then pour on your olive oil and lemon juice if you're flavouriing it that way. i have much more success with these ratios

ubamother

I find double water too much as well - I use 1:1 plus a bit! steaming couscous without a lid gives the most volume and fluffiness, but takes longer. (if you put a lid on the condensation drips down and makes it soggy

deborah64

What i do is pour out a small amount of couscous into a plastic container , then pour in enough hot water to just cover the couscous, mix and put on a lid and leave it for at least 5 mins, then fluff up and bobs your uncle. Works fine for me.
I also crumble over a chicken stock cube for flavour before adding water.