New side dish?!
Answers: I want to try cous cous but what kind & with what?....more importantly how do I cook it? (a co worker brought it in & I loved it)
Vegetable & meat couscous
Ingredients :
1/2kg meat (lamb or chicken works well)
1kg couscous
1 onion
2 tomatoes
4 carrots
1 turnip
1/4 green cabbage
Parsley or coriander
Oil
Salt & pepper
Saffron
Ground cinnamon
Recipe :
1-In a large pan or couscous pot, mix meat, diced onion, diced tomatoes, chopped herbs, oil and spices. Leave to simmer over a medium heat for 10 minutes.
2-Wash the other vegetables, peel them and chop into four.
3-Add a litre of warm water to the meat mixture, more if you are using more vegetables. Bring to boil and add vegetables.
4-Make you couscous in a large bowl : weight out couscous for two and add a glass of hot water, whilst stirring clockwise. Then add another glass of water, with a little oil in. Cover and wait for all liquid to be absorbed, couscous shuld be light and fluffy once cooked.
5-Arrange the couscous on a large serving platter or bowl, make a small well in the middle for the meat and surround with vegetables and sauce.
You can get boxed mixes in the ethnic section of any grocery store. There'll be directions on the box.
Try Parmesagn Couscous... yummy ! Its real easy.. boil water with the spice packet mixed in, pour in the dry couscous when its boiling, and remove from the heat. Let it sit 5 minutes, and its done : )
idk what is that sounds cool cool
Near East brand in the rice aisle has great cous cous. follow the directions on the box, but when it is done scrape the cous cous with a fork to prevent clupming
Cous cous is a pasta but I usually find it in my rice section of the grocery store. It is the easiest thing to make! You just boil water then pour the water in a bowl with the uncooked cous cous. You just let it sit and the hot water is absorbed by the pasta for about 5 minutes then fluff with a fork. I like to add olive oil, lemon zest, roasted zucchini or eggplant and some parsley. I like to eat it as a main dish or serve with chicken kabobs...mmmm
Mushroom and White Bean Stew over Couscous
From The No-time-to-cook Cookbook (Canada, UK), by Joanne Abrams and Marie Caratozzolo.
Mushrooms lend a meaty taste and texture to this satisfying entrée.
Ingredients:
1-1/2 pounds small whole white mushrooms
1-1/2 cups couscous
1-pound can stewed tomatoes
1-pound can cannellini beans (white kidney beans), rinsed and drained
1/4 cup chopped fresh parsley
Grated Parmesan cheese (optional)
1 cup diced onions
4 cloves garlic, chopped
1-1/2 tsp dried Italian seasoning
2 cups water
2 pinches cayenne pepper
Instructions:
Quickly rinse and dry the mushrooms, and trim off the ends of the stems. Cut any large mushrooms in half.
Coat a large nonstick wok or 12-inch skillet with olive-oil cooking spray and preheat over medium to medium-high heat. Add the mushrooms, onions, garlic, and Italian seasoning, and cook, stirring often, for 8 to 10 minutes, or until the mushrooms are tender.
While the mushrooms are cooking, place the water in a 1-quart saucepan, and bring to a boil over high heat. Stir in the couscous and cover. Remove from the heat, and allow to sit for 5 minutes, or until all of the water has been absorbed.
Using a knife, slightly cut up the tomatoes in the can. Add the tomatoes, beans, and cayenne pepper to the mushroom mixture. Stir to mix, and cook for about 3 minutes, or until heated through.
Stir the parsley into the couscous. Divide the couscous among individual serving plates, and top with the stew. Serve immediately, as is or topped with a sprinkling of Parmesan cheese.
Yield: 4 servings