What exciting things can I do with couscous?

comping_cat

Im very interested in this thread, ive got cous cous in my cupboard too, and have no idea what to do with it!!!!

Pink.

Minted couscous, lamb chops and roasted veg.....serves two

Oven roast, courgettes, red onion, mushrooms, garlic and baby tomatoes drizzled in olive oil (this is what I use, but almost any veg will do)

Grill six lamb chops (but cutlets are cheaper)

Put dry cous cous into a dish
Add stock (I use a cube disolved in water)
Add 3/4 teaspoons of mint sauce
Stir and leave the cous cous to absorb the liquid, then fluff it up with a fork


Put couscous into a small bowl then turn it out onto the middle of a plate
Arrange chops around the cous cous mound with the long bit (?) leaning on the cous cous.
In between each lamb chop put small piles of the roasted veg.


This was a meal I made for Valentines day and it went down really really well with dh!

Pink

MickKnipfler

Sometimes I add it to a stew in a slow cooker a few minutes before serving

Simonkey_2

It is really versatile although you do need something with it as it is quite tasteless on it's own. Instead of a rice salad you can replace with cous cous, just finely chop up some red onion, some tomatoes, green pepper and whatever else you like - sweetcorn perhaps? - add some olive oil over the top et voila - lovely for side dishes at bbqs.

couteaux

I love cous cous sweet or savoury. You can make a nice cake like dish if you fancy something sweet.

Lemon cous cous cake

In a measuring bowl, put 4oz cous cous and cover with boiling water, cover the dish and leave until all the cous cous has absorbed the water.

Then, add some sugar to taste, the juice of one lemon and 2 tbs of lemon curd. (more if you want it really lemony)

Bind this all together with 2 eggs and when thouroughly mixed, pour into a greased cake tin. Bake in a meduim oven for around 30-45 mins (until firm in the middle)
I don't have the exact measurements, but hopefully you get the idea

This is delicious cold. It was a recipe I got from Slimming World and if you follow that plan, you would use sweetner instead of sugar, whichever you prefer really.

Enjoy your cous cous however you have it.

Oooh also, savoury wise it is really tasty mixed with roasted veg and chickpeas. Nice hot or cold

Scarlett1

please can someone advise me on the correct way of cooking couscous, because my turns out like sago, all soggy, so either im cooking it in too much water or for too long :rolleyes:

skintchick

I love cous cous and find it tasty. I use it where I would use rice or potatoes, as an alternative, rather than doing special cous cous recipes.

I cook it by putting amount of cous cous and the SAME amount of hot water in a bowl with a knob of butter, cover with a tea towel and leave for ten minutes.

And another knob of butter, then fluff with a fork. Simple.

I measure mine as a third of a mug for one greedy person. Experiment till you find what works for you.

JayneH_3

I find the quickest and easiest way to prepare savoury couscous is to put one cup of couscous, and exactly the same amount of boiling hot stock into a bowl. Leave it for 5 mins or so, and fluff it up with a fork. I then like to sprinkle lemon juice over it, lovely!

I had a delicious couscous chicken salad in Nandos recently, where they put dressed salad leaves at the bottom of the dish, then couscous mixed with chick peas and olives and then spicy chicken breast on the top.

Philippa36

I find the quickest and easiest way to prepare savoury couscous is to put one cup of couscous, and exactly the same amount of boiling hot stock into a bowl. Leave it for 5 mins or so, and fluff it up with a fork. I then like to sprinkle lemon juice over it, lovely!

Thats what I do too! but then I tend to add a handful of mint leaves to flavour it, or occasionally mixed herbs, depending what I am serving it with. I use it the same as I would rice, only the kids won't eat rice but will eat cous cous

MATH

Two of our favourite flavours are

Fried Scallions, fresh mint leaves and lemon juice.

Stir fried courgette, onion, bell pepper tossed through with half fat crem fraiche and piled on top of plain cous cous.