Cous Cous?!
I need some good ideas...
My husband and I are up for pretty much anything, but we have a 2 1/2 year old so nothing spicy...thanks!!
Answers: What is your (or your family's) favorite way of making cous cous? I usually just buy Parmesean flavored or make plain. Tonight I am making the plain kind and I'm going to add some basil and fresh grate some Parmesean over it. I know...pretty boring...
I need some good ideas...
My husband and I are up for pretty much anything, but we have a 2 1/2 year old so nothing spicy...thanks!!
I like to add a little curry powder. Usually I add chopped Green Onions too.
Cous Cous
the food so good
it was named twice
Chicken With Couscous
1 4-pound chicken, skinned and cut into chunks (thighs in half, breasts in thirds, drumsticks and wings left whole, and backbone discarded)
Juice of 1 lemon
Salt
2 tablespoons olive oil
1 cup plus 2 tablespoons vegetable oil
3 onions, diced
1 tablespoon ground ginger
1 tablespoon plus 1/2 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
1/2 cup (lightly packed) parsley sprigs
1/2 cup (lightly packed) cilantro sprigs
1 pinch saffron threads
1 1/2 cups blanched whole almonds
1/2 cup sugar
1 tablespoon butter
1 pound couscous.
1. Rub chicken pieces with lemon juice, and season lightly with salt. Place a Dutch oven over high heat, and add olive oil and 2 tablespoons vegetable oil. When oil is hot add onions, and sauté until beginning to soften. Add chicken pieces, and sauté until seared on all sides. Pour off all oil in pan.
2. Add ginger, 1 tablespoon cinnamon, black pepper, parsley and cilantro. Mix saffron with 1 cup water, and add to pot; then add 2 cups more water. Bring to a boil, cover and simmer until chicken is cooked, about 30 minutes.
3. While chicken cooks place a skillet over medium-high heat, and add remaining 1 cup vegetable oil. When hot add almonds, and stir until golden brown. Remove immediately, and drain on paper towels. In a food processor combine almonds, sugar, butter and remaining 1/2 teaspoon cinnamon. Pulse until there is just a tiny crunch to almonds.
4. To serve, cook couscous according to package instructions. Add almond mixture, and toss to blend. Spread couscous across a large serving platter, and mound chicken on top. Serve hot.
Yield: 4 to 6 servings.
I like it curried.
I eat it with canned ratatouille and grated cheese - cheap, quick, easy and low calorie unless you go totally overboard with the cheddar - what more could you want?
Or use same ingredients as any risotto but cook them first
Yum - I already love the way you are making it with fresh basil and parmesan! I would just add some veggies, if you have them - like peas, or chopped broccoli, asparagus, zucchini, carrots - those would all work really well with what you're doing! Simple, but it will make it a bit more flavorful and nutritious! Have a Happy New Year!
i've tried cous cous and i hated it; it tastes like cardboard to me.
Moroccan Cheddar Couscous
1 Tbsp. olive oil
1 medium red bell pepper, diced
1/2 cup chopped onion
2 cloves garlic, minced
1 can (14-1/2 oz.) chicken broth
1 cup couscous, uncooked
1-1/2 cups (6 oz.) Sharp Cheddar Shredded Cheese, divided
2 Tbsp. chopped fresh cilantro
Heat oil in large skillet over medium heat until hot. Add bell pepper, onion and garlic. Cook 6 minutes or until vegetables are tender, stirring occasionally. Add broth; heat to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until broth is absorbed. Fluff couscous mixture with a fork. Stir in 1 cup cheese. Sprinkle with remaining cheese and cilantro.