any one tell me how to prepare cous-cous in a different manner than tabule????

Question

maybe with beef?

Answer 1

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.

Answer 2

Stuffed Tomatoes

Take two large tomatoes, per person, and cut the top 1/4 off. Use a knife and/or melon baller to scoop out the inside of the tomato (leaving shell intact). Prepare the couscous as per the instructions and set aside. Roast a sliced yellow pepper in the oven, under the broiler, until the skin blackens and blisters. Remove the pepper from the oven and take off the peel. Chop it into small pieces. Finely chop a zucchini and some garlic. Heat some olive oil in a pan and sautee the zucchini until it's soft, then add the garlic and sautee two or three minutes, then add in the yellow pepper and some herbs/spices (try basil / oregano / sage or curry powder / garam masala / red pepper flakes). Sautee for a few minutes and then add the couscous into the pan. Mix everything thourougly, and add a bit of cream or plain yogurt if you want. Spoon the mixture into the tomatoes and top with cheese of your choice (try grated parmesan with the first spice combo, crumbled feta with the second). Lightly oil a muffin tin (regular or jumbo, depending on the size of the tomatoes) and put one tomato in each hole. Bake at 350 degrees or so, until the cheese on top is browning and bubbling.

Answer 3

Tunisian Beef Couscous
Heat the olive oil in the bottom of a cooking pot large enough to hold the beef and vegetables with several inches of space between top of ingredients and the top of pot. Brown the beef pieces on all sides, letting several pieces of beef at a time cook on each side without turning until all are browned.

Return all beef to the cooking pot. Add vegetables (except celery and zucchini), and spices, and add water or broth just to the edge of the vegetables. Bring to a boil, and then lower temperature. Simmer for 25 minutes. Add other veggies and simmer 10 minutes.

While stew simmers, cook couscous...
Bring one cup water to a boil. Skim about 1/4 cup of the broth from the top of the cooking beef and vegetable stew and add to the water. Stir in 1 cup of couscous grains. Cover and remove from the heat. Allow to stand 5 to 10 minutes. Toss lightly with a fork.
To serve: Put the couscous grains in a bowl and ladel an additional 1/3 to 1/2 cup of hot broth over the grains. Arrange the chicken and vegetables on top of the couscous. Serve

Ingredients

1lb. Beef chuck or stew meat cut-up in small chunks
1/3 cup good grade virgin olive oil
1 yellow onion.
5 cloves garlic, peeled
2 medium zucchini, cut in 2 in. chunks
4 carrots, scraped and cut into 3 in. sections
4 stalks of celery, cut into 3 in. sections
1 medium turnip, peeled and cut in quarters
1 large potato, peeled and cut in quarters
1/4 cup cilantro leaves
4 Tbs. tomato puree or 2 Tbs. paste
1 cup canned chickpeas
1 pinch ground red pepper
1/2 tsp. paprika
1/4 teaspoon pepper
3/4 teaspoon salt
1/2 teaspoon thyme
1 cup water
10 or 12 green olives
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1 cup couscous grains
1 cup water

Answer 4

I used to saute up cut strips of beef and onion in butter, add some wine and spices and raisins (yes, raisins - they absorb the juices and taste quite good). Then sour cream (or plain yogurt) and after cooking a little, a little flour to thicken.

Ladle over cooked cous-cous.

*I* used to like it, anyway.

Answer 5

what is tabule? I love cous-cous. Ever tried Israeli Cous-Cous? It's really big, and an awesome texture and presentation.

Answer 6

Stuffing roasted poblanos with couscous, goat cheese and red bell pepper is a personal favorite.

You might want to look into Israeli Couscous as well. It's larger than regular couscous and is a nice replacement for pastas, rice and potatoes.

Answer 7

Moroccan Beef with Honey Spice Couscous

1-1/2 pounds beef flank steak

Marinade:
2 tablespoons red wine vinegar
2 teaspoons garlic salt
1 teaspoon ground cumin
1 teaspoon ground corriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
1/2 cup honey
1/2 cup olive oil

Honey-Spice Couscous:
2 cups water
1/3 cup steak marinade
1 (8.75-ounce) can garbanzo beans
1 cup fresh seeded and chopped tomatoes
1/3 cup chopped fresh flat-leaf parsley
1 (10 to 12-ounce) package couscous

To prepare marinade, combine vinegar and seasonings; stir well. Add honey and oil, stirring until blended. Remove 1/3 cup marinade; set aside for preparing couscous. Place flank steak in plastic bag; add remaining marinade, turning to coat. Close bag securely and marinate in refrigerator 1 hour or up to overnight.
Preheat 10 or 12-inch skillet over medium heat. Remove steak from marinade; discard marinade. Place steak in skillet (Cut steak in half, if necessary to fit pan.) Cook 8 to 10 minutes, or until browned. Turn steak, cover and reduce heat to low. Cook 7 to 10 minutes for medium doneness. Slice steak diagonally into thin slices. Serve with pan juices. While steak is cooking, prepare Honey Spiced Couscous. In large saucepan combine water, reserved marinade, garbanzo beans, tomatoes and parsley. Bring to a boil over high heat. Stir in couscous. Cover and remove from heat; let stand 5 minutes. Fluff with fork to serve. Makes 6 servings.


Beef Stirfry with Couscous

1-1/4 lb. boneless beef top sirloin steak, 1-inch thick
1 can ready-to-serve beef broth (13-3/4 oz.)
1 cup couscous
1 tablespoon olive oil
1 medium red bell pepper, cut into
1/4-inch thick pieces
1/2 cup sweet onions, chopped
1/2 cup honey-Dijon barbecue sauce
1 tablespoon parsley, chopped

Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips; set aside. In medium saucepan, bring beef broth to a boil. Stir in couscous; cover pan and remove from heat. In large nonstick skillet, heat oil over medium-high heat until hot. Add beef (half at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink; remove. In same skillet, stir-fry bell pepper and onion 2 to 3 minutes or until crisp-tender. Return beef to skillet; stir in barbecue sauce. Cook and stir 1 to 2 minutes or until heated through. Spoon over couscous; sprinkle with parsley. Makes 4 servings.


Roast Beef with Couscous

1-1/2 pounds top round, roast
1/2 cup dry red wine
2 tablespoons hoisin sauce
2 cloves garlic, minced or pressed
1/2 teaspoon ground coriander
2-1/4 cups beef broth
1-1/2 cups couscous
1 frozen tiny peas, thawed
1/4 cup sliced green onions

Place beef in an 8- by 12-inch roasting pan. In a small bowl, mix wine, hoisin sauce, garlic, and coriander; brush evenly over beef. Roast in a 425 degree oven until a meat thermometer inserted in thickest part of roast registers 135 degrees for rare (about 35 minutes; after 25 minutes, check temperature every 5 minutes). During roasting, brush beef 4 times with wine mixture. If pan drippings begin to burn, add 4 to 6 tablespoons water to pan and stir to loosen browned bits. Transfer beef to a board and cover loosely. Combine any remaining wine mixture and all the pan juices, then measure; add enough broth to make 2-1/2 cups total. Pour broth mixture into roasting pan; bring to a boil stirring to loosen browned bits. Add couscous; return to a boil, stirring. Remove pan from heat, cover tightly with foil, and let stand until liquid is absorbed (about 5 minutes). Stir in peas, onions, and any juices that have accumulated around beef. Makes 6 servings.