Cous Cous - Ideas Please!!?

Question

I have a bag of cous cous that I brought by accident...don't ask!! anyway what can i do with it. I like packet pre herbed but it's just what it is a packet something different would be YUM! throw me some ideas please, but nothing that involves peppers and stuffing em....thanks groovers!

Answer 1

Crab Couscous Salad

2 cups vegetable broth
1 tablespoon butter
1 package (8 ounces) couscous
6 tablespoons olive oil
1/4 cup lemon juice
1/4 teaspoon ground cumin
1-1/2 pounds imitation crabmeat, coarsely chopped
1-1/2 cups chopped peeled mangoes
1 cup quartered cherry tomatoes
1/4 cup chopped green onions

In a saucepan, bring the broth and butter to a boil. Stir in the couscous. Remove from the heat; cover and let stand for 5 minutes. Transfer to a large bowl; cool to room temperature. Fluff with a fork.
For dressing, in a small bowl, combine the oil, lemon juice and cumin. Add the crab, mangoes, tomatoes and onions to couscous. Drizzle with dressing and toss to coat. Yield: 6 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=25732

Couscous Recipes
http://recipes.tasteofhome.com/eRMS/PowerSearch.aspx?search=couscous

Answer 2

Wow, there are a lot of different things you can do with couscous. And you may have bought the plain kind by accident, but now the addition of your own fresh ingredients will make something way tastier than anythoing preseasoned out of a box.

--Here's an easy main dish with a North African flavor: Bring 1 cup of chicken or vegetable broth to a boil with 1 teaspoon olive oil and about 1/2 teaspoon of salt in a small saucepan; stir in 3/4 cup couscous. (Note: check to see whether the proportion of liquid to couscous is different on your package, and go with the manufacturer's recommendation.) In a nonstick skillet, heat about a teaspoon of olive oil and quickly saute a handful of chopped bell pepper (yellow or red), 3 thinly sliced green onions, 2 minced garlic cloves, a teaspoon of ground coriander, a half teaspoon of turmeric (sometimes I just use curry powder), and a pinch of cayenne. Saute for just a minute or two--the pepper should not get really soft. Take the pan from the heat; stir in 1/4 cup frozen tiny peas and roughly 2/3 cup (a good handful) of either cooked shrimp or cooked leftover chicken.

The couscous is cooked once it has sat off the heat, covered, for 5 minutes. Fluff it with a fork, then stir in the vegetable/spice mixture until combined. Serve immediately with shredded fresh cilantro (optional) and lime wedges for squeezing over. Tasty, exotic, and ready in about 10 minutes.

--You can make a good "tabbouleh" using couscous instead of bulgur. You really don't even need a recipe--just cook the couscous as above, fluff with fork, and stir in fresh chopped/seeded tomato and cucumber, lots of chopped parsley, a green onion or two if desired, a drizzle of really good extra-virgin olive oil, and fresh lemon juice, all quantities to your taste. Keeps well in the fridge for a few days.

--Any Mediterranean-type chicken or vegetable stew with assertive spices is great served over couscous.

--And when I'm lazy I often cook some on its own and drizzle with a little tamari for a healthy and substantial light meal.

Do not fear the couscous! It is your friend! Have fun.

Answer 3

Put the couscous in a bowl with some powdered veg stock, and enough boiling water to cover it, then cover bowl with a plate - wait 5 minutes, stir with a fork, wait a little longer, maybe add some more water but it should remain quite light and fluffy.

Use it as a base for all sorts of things: 1) Add blanched asparagus, toasted pine nuts and top with a poached egg, some green leaves on the side; 2) Add lemon zest, sultanas, walnuts, fine beans, roasted tomatoes; 3) Mix with Kidney beans, chick peas and a whole load of chilli, garlic and torn basil or chopped parsley.

I don’t eat meat but it’s supposed to be good with slow cooked lamb, seasoned with honey and pepper.

Answer 4

I chargrill some vegies and toss it through the cous cous that I've prepared with stock instead of water and then add some lemon juice, olive oil and fresh herbs.
It's an african ingredient so you could make some sort of moroccan tagine and serve the cous cous on the side.

Answer 5

I love cous cous and eat loads of it. It'll basically pick up whatever flavours you put with it, so boil it with bouquet garni or rosemary and add a few apricots and a knob of butter as an accompaniment to lamb; boil it in thin soup, like chicken and vegetable; use it to add body to said soup; boil it in just plain chicken stock and add some olive oil as a comforting snack or to go with chicken; it's good with chargrilled vegetables; or have it cold as a salad.
That's my favourite - you don't actually have to boil it - I put it in with an equal quantity of water overnight (that way the grains don't turn into one big messy blob, like they do if you leave it to cool having boiled it).
Then, when it's 'done' you add (per person)
half a lemon,
half an avocado,
salt and pepper to taste,
cherry tomatoes
and serve with Philadelphia and julienne carrots or crudites - yum!

Basically, chuck whatever you fancy into it - it's the best blank canvas if you want to have an experiment with flavours.
Enjoy!

Answer 6

COUS COUS

1 lb. onions, peeled, quartered
1 lb. zucchini, cut into chunks
1 lb. peeled turnip, cut into chunks
1 unpeeled butternut squash, cut in chunks
1 (15 oz.) can crushed tomatoes
1 pt. water
1/4 c. oil
1/2 tsp. saffron threads
1/2 tsp. turmeric
1 pkg. frozen lima beans
1 bunch chopped coriander

In large saucepan, cook first four ingredients in oil and water, until it starts to soften, stirring occasionally. Add tomatoes, turmeric, saffron and cook on medium low for 15 more minutes. Add lima beans and when heated through, sprinkle in coriander. Serve over cous cous, as a side dish. Add more water at beginning, if you want it more like soup to serve in bowls.

Answer 7

surprisingly plenty something to be trustworthy. listed under are some innovations: - Cucumber, tomato, feta cheese and olives with clean mint, olive oil and a squeeze of lemon - roast peppers, butternut squash and tomatoes. Make the couscous with slightly tomato paste in it, upload cilantro/corriander leaf. - boil an egg, gently brown some onions with herbs, peas or maybe if else you sense like. Make the couscous with a sprint greater suitable butter. Chop the egg into 8ths, and combine all of it up mutually - it quite is in simple terms like kedgeree. stable with smoked fish, in case you consume fish. - gently fry some onions and cook dinner some beans. upload tomato paste and spices mutually with cayenne pepper - there should not be too plenty sauce. Chop some tomatos and cucumber. combination all of it alongside with the couscous.

Answer 8

in a pan fry some garlic,onion,smoked bacon mushroom and paprika,put the cous cous in boiling water for 5 and add stuff from the pan,stir and drizzle with olive oil,extra virgin of course..yum,,have it with chicken tikka

Answer 9

if your not veggie, try this

squeeze the meat out of 4 to 6 sausages, break them up into a frying pan, and add some chilli flakes, a tea spoon of dijion mustard and a glass of white wine.

let the alcohol boil off, and the flavours infuse. Then add some double cream and some fresh (if poss) basil.

then mix it all together... trust me its well tasty! add salt and pepper to taste

ENJOY!

Answer 10

The sweetness of grilled vegetables is balanced by a tart tomato sauce, which mixes perfectly with simple couscous. Preferably use a heavy grill pan. If you don't have one you can use a baking tray beneath an oven grill, or even roast the vegetables in a hot oven and then transfer them to a pan for the last part. But you will get more of the char-grill flavor if you use a pan. If you want to make more or less couscous, just use the same quantity of water as couscous. This dish keeps well, as the flavor of the vegetables seems to grow stronger. It is just as nice served lightly warmed for lunch as hot for a dinner, or use it as a cold dish in a selection of salads."

Grilled Vegetables in Balsamic Tomato Sauce with CousCous

INGREDIENTS:
1 tablespoon olive oil
1 red bell pepper
1 zucchini
1 small eggplant
1 large sweet onion
3/4 cup frozen broad beans
1 (14.5 ounce) can diced tomatoes
2 tablespoons balsamic vinegar
1 cup couscous
1 cup vegetable stock

DIRECTIONS:
Remove the seeds from the pepper, and chop into strips about 1 to 2 inches long. Cut the eggplant crossways into rounds about 1/3 to 1/2 inch thick, and cut each one into 6 to 8 even chunks. Peel the onion, and chop into 8 portions. Trim the zucchini, and cut into thick slices.
Heat grill pan over a high heat with a generous splash of olive oil. When it is very hot, add all the vegetables to the pan. Press down occasionally to get grill lines across them. Turn occasionally to prevent burning. Cook for about 15 minutes, or until the vegetables are evenly browned and cooked through.
Stir broad beans into the vegetables. Add chopped tomatoes, and vinegar. Simmer for a few minutes while the couscous is prepared.
Place couscous into a medium bowl. Add boiling vegetable stock, and stir with a fork. Keep lifting the couscous occasionally to prevent it sticking. It only takes 2 to 3 minutes to become soft. Place couscous in a large bowl or serving platter, and serve the vegetables on top.


tasty Moroccan couscous dish packed with colorful vegetables, chickpeas, raisins and almonds. This versatile dish can be enjoyed as a hot meal or a cold salad.

4 tablespoons extra virgin olive oil (plus 1 teaspoon extra for the couscous)
½ eggplant—sliced into ½-inch rounds and quartered into wedges
1 red pepper (capsicum)—deseeded and quartered
1 red onion—cut into six wedges and separated into pieces
3 pattypan squash (yellow button squash)—quartered into wedges
2 cups butternut squash (butternut pumpkin)—peeled and cut into bite-size pieces
1 cup couscous
1¼ cups boiling chicken stock
1 teaspoon salt
2 tablespoon raisins
2 tablespoons slivered almonds
½ cup canned chickpeas—rinsed and drained
1 tablespoon lemon juice
1 clove garlic—minced (crushed)
¼ teaspoon ground cumin
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
1 tablespoon finely chopped fresh mint


PREHEAT the oven to 200°C/400°F. TOSS the prepared vegetables in a large baking dish in 2 tablespoons of the olive oil to coat. COVER tightly with foil and roast for 20 minutes. REMOVE the foil, increase the oven temperature to 225°C/435°F and bake for a further 25 minutes until golden brown. ABOUT 5 minutes before the vegetables finish roasting, place the couscous in a bowl, pour over the boiling stock, ½ teaspoon salt and 1 teaspoon olive oil, mix to combine, cover the bowl and allow to steam for 5 minutes. MIX together the remaining 2 tablespoons olive oil, remaining ½ teaspoon salt, lemon juice, garlic, cumin, ginger and cinnamon in a small bowl until well combined. ONCE the vegetables are cooked, remove from the oven, cover with the foil and stand for 5 minutes to allow the skin to steam off the peppers more easily, then remove the skin when cool enough to handle and cut the flesh into strips. WHEN the couscous is ready, use a fork to separate the grains. MIX together the couscous, raisins, almonds, chickpeas and mint, then add the roast vegetables, drizzle the dressing over everything and toss gently to combine (being careful not to break up the vegetables).

BIDAWI COUSCOUSWITH SEVEN VEGETABLES
http://www.mincom.gov.ma/english/gallery...

while searching for you I found this great webpage with some interesting Moroccan recipes:
http://www.mincom.gov.ma/english/gallery...