Ways to make cous cous?!
I'd like to try and make cous cous, but I haven't made it before!. I've seen it made with figs or mint!. What are some other ways to prepare it!? I love ethnic foods, so please included spices / methods of cooking!.Www@FoodAQ@Com
Answers:
Pineapple Couscous Salad --
INGREDIENTS
3/4 cup chicken broth
1 cup uncooked couscous
1 (20 ounce) can pineapple tidbits, drained
1 (4 ounce) can chopped green chilies, drained
1/4 cup chopped pecans, toasted
3 green onions, chopped
2 tablespoons olive oil
1 tablespoon minced fresh mint
1 garlic clove, minced
4 1/2 cups baby spinach leaves
DIRECTIONS
In a small saucepan, bring broth to a boil!. Stir in couscous!. Cover and remove from the heat; let stand for 5 minutes!. Fluff with a fork!. In a large bowl, combine the couscous, pineapple, chilies, pecans, onions, oil, mint and garlic; toss to coat!. Refrigerate until chilled!. Serve over spinach!.
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Company Couscous --
INGREDIENTS
1 cup couscous
1 cup boiling water
3 tablespoons olive oil
1 clove garlic, minced
1/4 cup diced red bell pepper
4 green onions, sliced
1 cup cherry tomatoes
1 cup fresh basil leaves
1 pinch salt
1 pinch ground black pepper
1 dash balsamic vinegar
1/4 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Stir couscous into boiling water and return water to a boil!. Cover and remove pot from heat!. Let stand 5 minutes, then fluff with a fork!.
While the couscous is cooking, heat oil in a large skillet over medium heat!. Stir in garlic, green onions and peppers; saute briefly!. Stir in tomatoes, basil, cooked couscous, salt and pepper!. Mix together and transfer to a 1 1/2 quart casserole dish!. Splash some balsamic vinegar on top!.
Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes!. Sprinkle with Parmesan cheese while still warm!.
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Easy Curry Couscous --
INGREDIENTS
1 1/2 cups couscous
3 cups chicken stock
1 tablespoon curry powder
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup raisins
1 bunch cilantro, chopped
1/2 cup slivered almonds, toasted
DIRECTIONS
Pour couscous into a bowl!. Mix chicken stock, curry powder, salt, pepper, olive oil, and raisins in a saucepan and bring to a boil; remove from heat!. Pour the boiling liquid over the couscous!. Seal the bowl with plastic wrap and allow to sit for 10 minutes!. Fluff couscous with a fork!. Top with cilantro and almonds!.
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INGREDIENTS
3/4 cup chicken broth
1 cup uncooked couscous
1 (20 ounce) can pineapple tidbits, drained
1 (4 ounce) can chopped green chilies, drained
1/4 cup chopped pecans, toasted
3 green onions, chopped
2 tablespoons olive oil
1 tablespoon minced fresh mint
1 garlic clove, minced
4 1/2 cups baby spinach leaves
DIRECTIONS
In a small saucepan, bring broth to a boil!. Stir in couscous!. Cover and remove from the heat; let stand for 5 minutes!. Fluff with a fork!. In a large bowl, combine the couscous, pineapple, chilies, pecans, onions, oil, mint and garlic; toss to coat!. Refrigerate until chilled!. Serve over spinach!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Company Couscous --
INGREDIENTS
1 cup couscous
1 cup boiling water
3 tablespoons olive oil
1 clove garlic, minced
1/4 cup diced red bell pepper
4 green onions, sliced
1 cup cherry tomatoes
1 cup fresh basil leaves
1 pinch salt
1 pinch ground black pepper
1 dash balsamic vinegar
1/4 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Stir couscous into boiling water and return water to a boil!. Cover and remove pot from heat!. Let stand 5 minutes, then fluff with a fork!.
While the couscous is cooking, heat oil in a large skillet over medium heat!. Stir in garlic, green onions and peppers; saute briefly!. Stir in tomatoes, basil, cooked couscous, salt and pepper!. Mix together and transfer to a 1 1/2 quart casserole dish!. Splash some balsamic vinegar on top!.
Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes!. Sprinkle with Parmesan cheese while still warm!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Easy Curry Couscous --
INGREDIENTS
1 1/2 cups couscous
3 cups chicken stock
1 tablespoon curry powder
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup raisins
1 bunch cilantro, chopped
1/2 cup slivered almonds, toasted
DIRECTIONS
Pour couscous into a bowl!. Mix chicken stock, curry powder, salt, pepper, olive oil, and raisins in a saucepan and bring to a boil; remove from heat!. Pour the boiling liquid over the couscous!. Seal the bowl with plastic wrap and allow to sit for 10 minutes!. Fluff couscous with a fork!. Top with cilantro and almonds!.
Www@FoodAQ@Com
its easy, just add 2 parts liquid to 1 part couscous!. Boil the liquid, add to bowl of couscous, cover with plastic wrap, let stand 5 min then fluff with a fork!. Its sometimes served with a brothy liquid because its so dry!. I would try a harisa(spicy tomato condiment) tomato broth!. Just saute up some tomatoes and veg of your choosing, and add a little chix stock to the consistancy of your liking!. maybe mold a little bit of the couscous in a small dessert bowl invert it onto a plate or bowl pour your broth around it and enjoy!
PS oh yeah, don't forget to season EVERYTHINGWww@FoodAQ@Com
PS oh yeah, don't forget to season EVERYTHINGWww@FoodAQ@Com
COUS-COUS FROM SIERRA LEONE, AFRICA
2 1/2 lbs!. chicken breast, cubed
1/2 c!. onions, chopped
1/4 c!. green pepper, chopped
1/4 c!. tomato paste
4 c!. cous-cous (grain available in foreign food section)
1 c!. mixed vegetables
1 c!. oil
4 c!. water
Saute onions, pepper and chicken in oil 5 minutes!. Add tomato paste and stir!. Add water, mixed vegetables; cover and bring to a boil for 5 to 10 minutes!. Add cous-cous slowly and mix well!. Remove from heat, cover and let stand for 7 minutes!. Stir and serve!. Serves a large crowd 16 to 20 people!.
MOUGHZABIA (COUS-COUS)
2 whole chicken, quartered and skinned
2 (1 2/3 lb!.) lamb chops
3 lb!. sm!. onions, peeled and left whole
2 c!. shortening
3 tsp!. salt
1 tsp!. cinnamon
1/2 tsp!. black pepper
2 tbsp!. powdered caraway
12 c!. water
2 lb!. Cous-Cous
2 tbsp!. butter
1 c!. soaked chick peas
Heat shortening in a fry pan and brown chickens!. Remove, then the lamb chops, remove!. Put it in pot with some of salt and pepper!. Add water up 3/4 level of the chicken, meat!. Take soaked chick peas and fry in the same shortening!. When fried, add it to chicken, meat!. Cook over high heat first, then reduce heat to medium, approximately 1 hour!. Fry onions in the same shortening and keep aside until chicken and meat are almost tender when they are added!.
To prepare Cous-Cous, follow recipe on Cous-Cous carton, add caraway powder and butter at the end of cooking!. Serve Cous-Cous with chicken, meat, chick peas and onions mixture!.
Www@FoodAQ@Com
2 1/2 lbs!. chicken breast, cubed
1/2 c!. onions, chopped
1/4 c!. green pepper, chopped
1/4 c!. tomato paste
4 c!. cous-cous (grain available in foreign food section)
1 c!. mixed vegetables
1 c!. oil
4 c!. water
Saute onions, pepper and chicken in oil 5 minutes!. Add tomato paste and stir!. Add water, mixed vegetables; cover and bring to a boil for 5 to 10 minutes!. Add cous-cous slowly and mix well!. Remove from heat, cover and let stand for 7 minutes!. Stir and serve!. Serves a large crowd 16 to 20 people!.
MOUGHZABIA (COUS-COUS)
2 whole chicken, quartered and skinned
2 (1 2/3 lb!.) lamb chops
3 lb!. sm!. onions, peeled and left whole
2 c!. shortening
3 tsp!. salt
1 tsp!. cinnamon
1/2 tsp!. black pepper
2 tbsp!. powdered caraway
12 c!. water
2 lb!. Cous-Cous
2 tbsp!. butter
1 c!. soaked chick peas
Heat shortening in a fry pan and brown chickens!. Remove, then the lamb chops, remove!. Put it in pot with some of salt and pepper!. Add water up 3/4 level of the chicken, meat!. Take soaked chick peas and fry in the same shortening!. When fried, add it to chicken, meat!. Cook over high heat first, then reduce heat to medium, approximately 1 hour!. Fry onions in the same shortening and keep aside until chicken and meat are almost tender when they are added!.
To prepare Cous-Cous, follow recipe on Cous-Cous carton, add caraway powder and butter at the end of cooking!. Serve Cous-Cous with chicken, meat, chick peas and onions mixture!.
Www@FoodAQ@Com
Why not try cooking your cous-cous with chicken stock instead of plain water!. When adding your couse-cous why not try adding pine nuts, golden raisins, and lots of green onion!.Www@FoodAQ@Com