Couscous, what is the taste and texture of it? anything to compare it to? what goes good with it?!
Answers: It's just really tiny pasta...kinda comparable to rice. So you could pair it with just about anything, it's good with veggies, shrimp, etc.
tastes like pasta or rice, very small, used in many dishes. Go to the store and check out the boxes mixes in the rice section, that's a good place to start. Generally couscous is a mediteranean style side dish used instead of pasta or rice, and put into salads as well.
i say couscous is almost like grits because it takes on the taste of what u cook with it. I like to cook mine with chicken broth instead of water. To go with it i have made fish or minted lamb chops or baked chicken. U can add tomatoes, herbs such as parsley, mint, cilantro into it even zucchini, onions can go into it just remember to saute the veggies before u add them. Good Luck
it's exactly like the readers have answered. I often make mine into a cold salad, with olive oil & lemon dressing, black olives, green onions, sun-dried tomatoes and Feta cheese... delicious!
Excellent answers so far. The traditional accompaniment to couscous, of course, is a North African stew called "tagine" (also spelled "tajine"), of which there are several delectable varieties.
More info at Wikipedia:
http://en.wikipedia.org/wiki/Tagine
Couscous salad
Ingredients
110g/4oz couscous
hot water, to cover the couscous
55g/2oz frozen peas, cooked
salt and freshly ground black pepper, to taste
? red onion, chopped
1 handful of fresh coriander, chopped
2 tbsp olive oil
1 lemon, juice only
Method
1. Place the couscous into a large bowl and pour enough hot water on top to cover. Stir, then leave for 4-5 minutes to stand, or until the couscous has soaked up the water and has become soft and chewy.
2. Stir well, then add the cooked peas and season to taste.
3. Add the chopped red onion and the chopped coriander.
4. Stir to combine, then drizzle with the olive oil and lemon juice.
5. Stir again, then spoon onto a large serving plate or bowl, to serve.
Couscous is a grain which can be found from fine to course. The grain comes from semolina and is rolled to its texture and size.
The instant thing is quick but is an insult to the real thing. It is never made nor eaten the way people have adopted it. Traditionally, here in Morocco, it is steamed several times and then topped with different vegatables like carrots, zucchini, potatoes, chick peas,cabbage, pumpkin and meat or chicken. Sometimes it is made and topped with chicken or meat and sauteed sweetened onions and raisins.
Here is my favorite couscous recipe.
``````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.
coucous is very similar to grits because its made out of the same major ingrident hominy. coucous is great with chicken yassa or lamb. I recommed that you use the instant coucous comes in a box, just boil water, place couscous in a bowl add the water let couscous absord water, melt buter in a skillet then add the couscous to the melted butter and let cook for a few minutes. don't forget the salt.
look up a lamb recipe or chicken yassa. couscous comes from morocco which is in africa