cous-cous?

Question

does any one have any nice recipes for cous-cous based dishes?

Answer 1

This makes a nice lunch time meal - prepare your cous cous by soaking in boiling water for 5-10 mins according to the packet instructions. Then mix into the cous cous some canned tuna, butterbeans, olives and a quartered hard boiled egg. It is really nice, we often have that for lunch and it's good for you too! If you like onions you can chop a spring onion up and stir that in as well!

Answer 2

Fry some onion in butter until soft, add a bit of garam masala and some sultanas and your cous-cous. Pour over enough boiling water to cover and leave for 5-10 minutes until cooked. Either eat as it is or use to stuff peppers, aubergine etc.

Answer 3

Roasted Onion and Cherry Tomato Couscous

Ingredients

1 onion
12 cherry tomatoes
50g couscous
2 teaspoons sun-dried tomato paste
finely chopped parsley
olive oil












Chop the onion and put in and oven proof dish with the tomatoes and roast for 30 minutes.

Once they are ready add the required amount of boiling water to the couscous (or until soft) and add in the onion and tomato mixture including any excess oil. Stir in the sun-dried tomato paste and parsley.

Leave for 5 minutes and stir again and then taste to make sure the couscous is soft.

If necessary add more water, leave for 5 minutes and taste again. Season if necessary.

Answer 4

make up a cous-cous add some spring onions peppers garlic then put in to whole peppers and bake in the oven

Answer 5

Cous-cous - make the cous-cous in stock then add peppers, (red, orange, yellow, green) cucumber, tomato, mint, mustard vinagrette (NOT HONEY MUSTARD) mix together! Yummy. You can add Tuna or Chicken too!

Answer 6

Make up some couscous, stir in diced red onion, peppers, cucumber, sweetcorn, chopped coriander, olive oil and freshly gound black pepper.

Answer 7

I've saved most of the couscous recipes from this site. Enjoy :-)

http://www.neareast.com/home.html

Answer 8

Mushroom and White Bean Stew Over Couscous

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.

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Poached Salmon with Vegetable Couscous
Ingredients:

1/2 cup finely diced red bell pepper
4 salmon fillets (about 6 ounces each)
1/2 cup frozen peas, thawed
1 cup couscous
1/2 cup nonfat sour cream
2 cups reduced-sodium, fat-free vegetable broth
1/2 cup finely diced onion
1/2 tsp dried parsley
1/2 tsp dried dill

Instructions:

Place the broth, onion, bell pepper, and parsley in a 4-quart pot, and bring to a boil over high heat. Add the salmon fillets, cover, and reduce the heat to low. Simmer for 5 to 8 minutes, or until the fish can be easily flaked with a fork.

Transfer the fish to a plate, and cover to keep warm.

Bring the poaching liquid to a second boil over high heat, and stir in the peas and couscous. Cover and remove from the heat. Let sit for 5 minutes.

Place the sour cream and dill in a small bowl, and stir to mix well. Set aside.

Divide the cooked couscous among individual plates. Top each portion with a salmon fillet and a dollop of dill dressing, and serve immediately.
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Lamb with Couscous
Ingredients:

3 pounds boneless lean lamb shoulder, cut into 2-inch chunks
1-1/2 cups finely diced onions
1 Tbsp minced garlic
1 Tbsp paprika
1-1/2 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp turmeric
About 1 tsp salt

About 1/2 tsp freshly ground black pepper
Pinch of saffron (optional)
1 tsp dried mint
1/4 cup chopped fresh cilantro stems (save the leaves for garnish)
3 cups coarsely chopped onions
4 cups water
3 carrots, cut into 1-1/2-inch chunks
2 cups cooked chickpeas (garbanzos), homemade or canned
3 cups 2-inch chunks peeled winter squash, such as butternut or acorn
2 cups 1-inch chunks peeled turnip
1 cup raisins (optional)
Pinch of ground cinnamon (optional)
2 tsp Harissa, or other hot sauce, or to taste (optional)
2 cups 2-inch zucchini pieces
2 cups 1-1/2-inch chunks crookneck squash or yellow zucchini
2 to 3 cups instant couscous

Instructions:

Combine the lamb, onions, garlic, spices, saffron, mint, and cilantro stems in a large, heavy pot or Dutch oven. Add the water and bring to a boil, adding more water if necessary to cover lamb. Reduce the heat to a simmer. Cover the pot and cook for 1 to 1-1/2 hours, or until the lamb is tender.

Add the carrots, chickpeas, winter squash, turnips, and the optional raisins, cinnamon, and harissa or other hot sauce to the pot, making sure they are covered with liquid (add more water if needed), and cook, covered, for 10 to 15 minutes more, or until the carrots and squash are tender. Taste for more harrisa or hot sauce and salt and pepper.

Almost all the couscous available in the United States is already cooked or instant. Once you've added the squash to the stew, cook the couscous following the directions on the box. Spoon the couscous into a large, shallow serving bowl and ladle the stew over it. Pass harissa or another hot sauce at the table.

Yield: Serves 8, with leftovers
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sweet cous cous
Ingredients:

2 cups couscous
3 cups water
1-3/4 cups raisins
boiling water to cover
2 Tbsp butter
1 onion, chopped
4 Tbsp slivered blanched almonds
1/2 cup chopped dried apricots
2 Tbsp cinnamon
1/2 tsp turmeric
1 tsp ground ginger
sea salt to taste
3 Tbsp honey
2 oranges, peeled, white membranes removed, chopped

Instructions:

Place the couscous in a bowl and pour on the water. Let sit while you prepare the remaining ingredients.

Place the raisins in a bowl and pour on boiling water to cover. Let sit 15 minutes, then drain and retain the soaking water. Add water to measure 2 cups.

Heat the butter in a heavy-bottomed, lidded saucepan, or in the bottom of a couscoussiére. Sauté the onion over medium-low heat until it begins to turn golden. Add the raisins, almonds, dried apricots, spices, honey, and soaking liquid from the raisins. Cover and simmer 25 to 30 minutes.

Meanwhile rub the couscous between the palms of your hands, then place in the top part of the couscoussiére or in a steamer above the simmering sauce and steam 25 to 30 minutes. Transfer to a platter and toss with the sweet, spicy sauce and the oranges. Serve at once.

Yield: Serves 8 generously

Answer 9

just google 'cous-cous recipes' ... there's millions of recipes ...

Answer 10

yes, and it is inside the box of near east garlic and olive oil couscous