What do you do with couscous, and how do you make it interesting (tasty). is it hard to make.?!
COUSCOUS SOUP
2 tbsp. virgin olive oil
1 c. peeled & minced onion
1/2 tsp. ground red pepper
6 c. water
1 tsp. salt
1 lb. stewing lamb, trimmed, cubed
2 c. peeled tomatoes with juice
3 tbsp. tomato paste
2 c. diced potatoes
1 c. canned chick peas, drained & rinsed
1 c. peeled, diced pumpkin OR buttercup squash
1 c. diced carrots
2 c. couscous (roughly ground semolina)
1/4 tsp. salt
3/4 c. cold water
1/4 c. butter, melted
1/4 c. raisins
Saute the onions with ground red pepper with olive oil in heavy skillet, about 5 minutes. Place all of remaining indgredients (except couscous) in a large soup kettle. Add sauteed onions. Cover soup and simmer over medium-high heat for 1 1/2 hours.
In a bowl, combine the couscous, salt and some water. Mix it well. Gradually add enough cold water to work the couscous into a firm ball. Place this in the top of a steamer over boiling water. (Substitute a strainer or a colander in a kettle with a lid.) Steam the couscous about an hour, or until the soup is ready.
Place the steamed couscous in a bowl; separate the grains. Mix in butter and raisins. Place 2 heaping tablespoons in each soup bowl and ladle plenty of soup broth over each portion. Let the soup set 5 minutes so the couscous will absorb the broth.
Serve 6.
***************MUSHROOM PORK MEDALLIONS WITH COUSCOUS
1 lbs. pork tenderloin
Flour
1 egg
1 tbsp. water
1/2 c. seasoned dry bread crumbs
2 tbsp. oil
1 c. sliced fresh mushrooms
2 tbsp. butter
2 tbsp. flour
1 c. chicken broth
2 tbsp. dry white wine
1/4 tsp. thyme leaves
1/8 tsp. pepper
1/2 c. milk
4 servings couscous prepared according to package directions
Cut pork crosswise into 12 slices pound to 1/4 inch thickness. Dust with flour. Beat egg and water together. Dip pork into egg mixture, then into bread crumbs. Saute pork in oil, few piece at a time, until golden brown and cooked, about 3 minutes per side. Remove pork from skillet and keep warm. In same skillet, saute mushrooms in butter. Stir in 2 tablespoons flour; cook until flour is lightly browned. Gradually stir in broth, wine, thyme and pepper. Bring to boil; simmer 1 minute. Add milk, simmer until thickened, stirring occasionally. Spoon mushroom sauce over pork and serve with couscous. Makes 4 servings. Couscous is a moroccan pasta, and is very easy to prepare.
*****SUN-DRIED TOMATO & GREEN-ONION COUSCOUS
Add 1 medium-size green onion, sliced, and 5 sun-dried tomato halves, chopped, to water when preparing couscous.
Orzo with Shrimp and Feta
On the table in 20 minutes! Orzo is tossed with sautéed shrimp, garlic-and-herb feta cheese and chopped fresh tomatoes -- perfect for weeknight entertaining with steamed broccoli on the side.
Ingredients
1 1/2 cups (10 ounces) orzo (rice-shaped pasta)
1 tablespoon margarine or butter
1 1/4 pounds medium shrimp, shelled and deveined, with tail part of shell left on if you like
3 medium tomatoes, coarsely chopped
4 ounces garlic-and-herb flavored feta cheese, crumbled (3/4 cup)
Directions
1. Prepare orzo in boiling salted water as label directs.
2. Meanwhile, in nonstick 10-inch skillet, melt margarine or butter over medium-high heat. Add shrimp, 1/2 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper, and cook 3 to 5 minutes or until shrimp turn opaque throughout, stirring occasionally. Add tomatoes and cook 30 seconds, stirring. Remove skillet from heat.
3. Drain orzo; toss with shrimp mixture and feta
Answers: Here are my favorite recipes~
COUSCOUS SOUP
2 tbsp. virgin olive oil
1 c. peeled & minced onion
1/2 tsp. ground red pepper
6 c. water
1 tsp. salt
1 lb. stewing lamb, trimmed, cubed
2 c. peeled tomatoes with juice
3 tbsp. tomato paste
2 c. diced potatoes
1 c. canned chick peas, drained & rinsed
1 c. peeled, diced pumpkin OR buttercup squash
1 c. diced carrots
2 c. couscous (roughly ground semolina)
1/4 tsp. salt
3/4 c. cold water
1/4 c. butter, melted
1/4 c. raisins
Saute the onions with ground red pepper with olive oil in heavy skillet, about 5 minutes. Place all of remaining indgredients (except couscous) in a large soup kettle. Add sauteed onions. Cover soup and simmer over medium-high heat for 1 1/2 hours.
In a bowl, combine the couscous, salt and some water. Mix it well. Gradually add enough cold water to work the couscous into a firm ball. Place this in the top of a steamer over boiling water. (Substitute a strainer or a colander in a kettle with a lid.) Steam the couscous about an hour, or until the soup is ready.
Place the steamed couscous in a bowl; separate the grains. Mix in butter and raisins. Place 2 heaping tablespoons in each soup bowl and ladle plenty of soup broth over each portion. Let the soup set 5 minutes so the couscous will absorb the broth.
Serve 6.
***************MUSHROOM PORK MEDALLIONS WITH COUSCOUS
1 lbs. pork tenderloin
Flour
1 egg
1 tbsp. water
1/2 c. seasoned dry bread crumbs
2 tbsp. oil
1 c. sliced fresh mushrooms
2 tbsp. butter
2 tbsp. flour
1 c. chicken broth
2 tbsp. dry white wine
1/4 tsp. thyme leaves
1/8 tsp. pepper
1/2 c. milk
4 servings couscous prepared according to package directions
Cut pork crosswise into 12 slices pound to 1/4 inch thickness. Dust with flour. Beat egg and water together. Dip pork into egg mixture, then into bread crumbs. Saute pork in oil, few piece at a time, until golden brown and cooked, about 3 minutes per side. Remove pork from skillet and keep warm. In same skillet, saute mushrooms in butter. Stir in 2 tablespoons flour; cook until flour is lightly browned. Gradually stir in broth, wine, thyme and pepper. Bring to boil; simmer 1 minute. Add milk, simmer until thickened, stirring occasionally. Spoon mushroom sauce over pork and serve with couscous. Makes 4 servings. Couscous is a moroccan pasta, and is very easy to prepare.
*****SUN-DRIED TOMATO & GREEN-ONION COUSCOUS
Add 1 medium-size green onion, sliced, and 5 sun-dried tomato halves, chopped, to water when preparing couscous.
Orzo with Shrimp and Feta
On the table in 20 minutes! Orzo is tossed with sautéed shrimp, garlic-and-herb feta cheese and chopped fresh tomatoes -- perfect for weeknight entertaining with steamed broccoli on the side.
Ingredients
1 1/2 cups (10 ounces) orzo (rice-shaped pasta)
1 tablespoon margarine or butter
1 1/4 pounds medium shrimp, shelled and deveined, with tail part of shell left on if you like
3 medium tomatoes, coarsely chopped
4 ounces garlic-and-herb flavored feta cheese, crumbled (3/4 cup)
Directions
1. Prepare orzo in boiling salted water as label directs.
2. Meanwhile, in nonstick 10-inch skillet, melt margarine or butter over medium-high heat. Add shrimp, 1/2 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper, and cook 3 to 5 minutes or until shrimp turn opaque throughout, stirring occasionally. Add tomatoes and cook 30 seconds, stirring. Remove skillet from heat.
3. Drain orzo; toss with shrimp mixture and feta
It is very simple to make, very much like cooking rice. Boil water, add couscous and let it sit. As for flavor, I usually just add some butter to it and think it is lovely like that! There are many flavored varieties in stores though that you could try if you think it is too bland tasting.
It is not hard to make it at all. Instead of water use chicken or veggie stock. I like adding diced tomatoes, parsley, diced zucchini green onions and a little butter right at the end. It is good as a side dish with sea food. I also like using the big cous cous as a topping on salads
You can cook it in chicken stock for added flavor. I like to add roasted tomatoes and basil to finish it.
I reccimend you go to
http://www.foodnetwork.com/
they have tons of recipies there
same way you'd use rice or pasta.
it's really nice with some stock and spices. prepare stock and stir in the spices (black pepper, cayenne, herbs...anything you like, tabasco if you like hot food) put the couscous in a bowl and pour the stock over it - about 1-2cm above the level of the couscous. stir everything properly and cover with a lid. when the couscous has soaked up the liquid it's ready. then you can mix in some raisins or chopped dried prunes and some nuts for a bit of crunch. (e.g. toasted pine nuts, chopped cashews...). i think because couscous is bland you can use a lot of spices.
In one cup boiling water, add one cup couscous. Take off heat and fluff with a fork after five minutes. Now this is ready for any type of salad you want. Just add your favorite dressing, vegetables, cooked meat, and/or nuts. Quick, easy and delicious!
I make couscous often and it's always a big hit with dinner guests! Instead of using plain water, I use mushroom broth which gives it a fantastic flavor. I add finely chopped onion, mushrooms (you can make it small or if you want to, you can use larger pieces of portabellos or regular mushrooms), and celery. If you feel like sauteeing the veggies lightly in some olive oil or butter first, go ahead! :) The flavor and texture is wonderful when it's all done, and it goes great as a side dish to practically anything, OR with larger chunks of veggies, tofu, chicken, or whatever you like in it, it's a delicious main dish. Enjoy!