Cous-cous recipes?

Question

I love shop bought ready made cous-cous but its expensive so have just bought a bag of the good old stuff myself. Please help me with some tasty recipes? many thanks

oh i didnt know about the ainsley harriot one cheers, i always look in the refridgerated section.

Answer 1

http://homecooking.about.com/library/archive/blcouscous.htm

Loads to choose from at the above link.

Answer 2

Chop up red, green and yellow peppers, mushrooms, onions and courgettes(optional). Put in a roasting pan and pour on olive oil (quite a lot, say about 8 tablespoons) you can add a couple of cloves of crushed garlic if you wish and sprinkle with salt. Cook in a hot oven for about 30 - 40 mins until the peppers are SLIGHTLY charred. Cook the cous cous as on the packet and then mix all the ingredients into the cous cous. This is gorgeous on its own or served with fish or chicken and can be served hot or cold. Enjoy!!

Answer 3

Try this if you like - maybe it's a bit summery for this time of year though.

Colourful Tabouleh salad for 4

Ingredients
Cous-cous or cracked wheat (enough for 3-4 - see packet)
2 Lemons squeezed
4-6 cloves of Garlic crushed
1 good handful of Parsley chopped
1 tbsp mint finely chopped
½ Cucumber diced
4 Tomatoes chopped
1 good handful of Olives stoned
1 Pepper diced (yellow or orange)
1 Red onion finely sliced
4 tbsp Olive oil
2 tbsp Sesame seeds toasted + any other nuts/seeds that you fancy
Salt & Pepper to taste

Prepare the cous-cous according to instructions ensuring that you don’t let it get too soggy. It needs to remain light & fluffy as you will be adding more moisture in the form of lemon juice, olive oil & veggies.

Once the cous-cous is ready & has cooled, add all the other ingredients and stir well to incorporate the flavours. Using hands instead of spoons is good as this stops everything getting a bit mangled.

Answer 4

Easiest thing on earth. Basically what you want to do is get all the flavors into the cooking liquid before adding the couscous and setting aside. For 1 cup of uncooked cous cous flavor 1 cup of water or broth with any of the following:

2 Tbs butter and saute 2 clove garlic, 1/4 chopped onion, 2-3 oil soaked sun dried tomatoes chopped, salt and pepper to taste

2 Tbs butter and saute 1/4 onion, 1/4 cup raisins, 1/2 tsp cinnamon and 2 cardamon pods

2 Tbs butter and saute 1/2 cup finely diced chicken, 1/2 tsp thyme, 1/4 tsp oregano and 2 minced cloves of garlic.

The list goes on and on. Look at what goes into the prepacked dishes you like and just add it yourself.

I like to serve couscous with a rich tomato sauce or cooked plain in broth with a hearty stew. There are some great Moroccan cook books out there that can give you more ideas.

Answer 5

Moroccan Vegetables and Cous Cous
2 carrots, in chunky cubes
2 parsnips, in chunky cubes core removed
450 g butternut squash, in chunky cubes
1/2 onion, divided into leaves
3 tablespoons olive oil
1 vegetable stock cube
200 g couscous
125 g dried figs, halved
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon coriander
5 coriander leaves (to garnish, to taste)

Not the one? See other Moroccan Vegetables and Cous Cous Recipes
< 30 mins Stews
Moroccan Stews
Vegetables Stews
Vegetarian Stews
Comfort Food Stews
Fry all the veg in the oil for 5 minutes over a moderate heat. Redue the heat, cover and cook for another 10 minutes.
Dissolve stock cube in 350ml boiling water. Pour over cous cous and cover.
Add the spices, figs, seasoning and 150ml boiling water. Simmer for 5 minutes.
Stir coriander leaves through cous cous and serve with the stew.
4 servings

Answer 6

Pour enough boiling stock to cover cous-cous in a bowl, then cover for 15-20 mins. Fluff up with a fork & mix in a knob of butter. You can then add all sorts - I use seeds (sunflower, pumpkin, linnet, cumin etc), pine nuts, chopped coriander, pepper, sultanas, bacon bits - there's no hard & fast rule, & it's so quick & easy. Just experiment & have fun!

Answer 7

Griddle cook some chicken breasts, serve with the cous cous and add some spring onion, feta cheese, rocket and cherry tomatoes. Delicious.

Use chicken stock to cook cous cous and season with black pepper.

Answer 8

Put uncooled cous-cous in a big bowl and pour boiling water on it. Leave it for 20 minutes and it will be cooked. I drizzle olive oil on mine to prevent it sticking. When it's cooled, I add spring onions (or finely chopped red onions), chopped red or green peppers, chopped tomatoes and feta cheese. You can also add crunchy things like pumpkin or sunflower seeds for added nutrition and taste.

Answer 9

expensive ? ainsley harriots range is 99p for two bags that serves 4.

Not only that they are really tasty and take about 5 mins. I like the spicy one or the one with apple and cumin in.

yummy

Answer 10

cous cous absorbs any flavor you add to it, so start with a tasty stock instead of water..

you can add, frozen mixed veggies, shrimp, scallions

or raisins, slivered almonds, pinch of cinamon, salt and pepper, sautted grated carrots, top it off with roasted chicken pieces

Answer 11

I fry some onions, peppers, mushrooms and throw that in,plus some garlic, chopped cherry tomatoes, raisins/sultanas, and sometimes apple juice and loads of jif lemon and oliveoil. lovely with pork chops or lamb, or salmon. strangely - chopping strawberries in too, and in salads is lovely.