Couscous recipe please??

Question

I really like the unique texture of couscous. I used to buy this tomato flavoured couscous from Tops but I don't live in the states anymore.

I was wondering if you have a recipe that I can make from scratch. I have the plain couscous here at home. What spices or veggies do I add to make it flavoured?

If you have another recipe. Please, do share!

I love trying different dishes!

Answer 1

cous cous is great and do easy to make. i suggest buying the kind in the package that cooks in 5 minutes;i believe the brand is far east?
some things that i like to add in cous cous are: roasted eggplant or red peppers,artichoke hearts(marinated) sauteed onions, pine nuts , parmisan or feta cheese, tomatoes,cucumbers or celery(chopped) olive oil, curry powder,sundried tomatoes.

there are so many possibilities with this food.another thing is you could roast a variety of vegetables such as zuccini,eggplant,peppers,corn etc and serve this with a plate of plain or seasoned couscous.

have fun and good luck experimenting!!!

Answer 2

Bidaoui Couscous
2. Buttery Herb Couscous
3. Buttery Veggie Couscous
4. Couscous
5. Couscous Salad
6. Couscous Salad With Olives And Feta Cheese
7. Couscous Saute
8. Couscous With Dandelion Greens
9. Couscous With Pine Nuts And Currants and more.. here:

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Couscous&ttl=16

Answer 3

CHICKEN WITH COUSCOUS OR RICE 2 c. couscous or cooked rice for 4 1 qt. apple cider, the stronger the better 1 good frying chicken 1/2 c. butter 1 c. fresh cream 2 c. chicken bouillon 2 rounded tbsp. cornstarch 1/4 c. slivered almonds In a Dutch oven, brown cut up chicken in half the butter on medium heat. Add cornstarch plus 1 cup cider and 2 cups chicken bouillon. Bring to boil. Season with salt and lots of freshly ground pepper. Cook 20 minutes on reduced heat. Remove chicken and keep warm (in a slow cooker). Thicken sauce with 1 tablespoon cornstarch. Add 1 tablespoon cream, then the remainder. Season to taste. At the same time, brown couscous or rice in 1/4 cup butter. Remove from heat. Add 2 cups cider and let the couscous absorb the liquid if you use the rice. SPINACH COUSCOUS SALAD 1 c. chicken broth 3/4 c. couscous 1/2 c. Italian salad dressing 2 c. shredded fresh spinach 12 cherry tomatoes, halved 1/2 of 8 oz. can sliced water chestnuts Spinach leaves In a saucepan, bring chicken broth to boiling; stir in couscous. Remove from heat. Cover and let stand for 5 minutes. Transfer to a bowl; add salad dressing. Cover and chill for 2 to 4 hours or until completely chilled. Before serving, toss couscous mixture with shredded spinach, tomatoes and water chestnuts. Serve on spinach leaves. Makes 8 servings.

Answer 4

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 5

After I cook my plain couscous, I sprinkle it with a bit of rice wine vinegar, add chopped garlic, some fresh whatever is in the fridge as far as veggies go and everyone in the house eats it and loves it!

It is very good with spring onions and raw zucchini, in my opinion.

~Morg~

Answer 6

I love couscous, I like the kind with tomatoes in it too. Theres a kind I buy that has pine nuts in it, its really good.

Answer 7

MEDITERRANEAN COUSCOUS SALAD WITH ROASTED VEGETABLES
This meatless salad combines couscous with roasted eggplant, zucchini, red bell pepper and leeks. Cooked sausage may be added to make it heartier. Serve with rolls or baguette slices and iced tea or white wine.
1 1- to 1 1/4-pound eggplant, cut lengthwise into 8 wedges
2 medium-size zucchini, each cut lengthwise into 4 wedges
3 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 2 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch-wide strips
10 large garlic cloves, unpeeled
3 1/2 tablespoons plus 1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 1/2 cups water
1 teaspoon salt
1 10-ounce box couscous
1 cup pitted brine-cured black olives (such as Kalamata), halved
6 tablespoons fresh lemon juice
3 tablespoons drained capers
3 tablespoons thinly sliced fresh basil

Preheat oven to 400°F. Divide first 5 ingredients between 2 heavy large baking sheets. Brush vegetables with 3 tablespoons oil and balsamic vinegar. Sprinkle herbs over. Sprinkle with salt and pepper. Roast until tender, turning occasionally, about 45 minutes. Cool. Remove and discard peels from garlic. Coarsely chop garlic. Cut roasted vegetables into 3/4-inch pieces. Set aside.
Bring 2 1/2 cups water, 1 teaspoon salt and 1/2 tablespoon oil to boil in medium saucepan. Stir in couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Transfer to large bowl.

Gently mix roasted garlic and vegetables, 1/4 cup oil, olives, lemon juice, capers and basil into couscous. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

Makes 6 servings.

Answer 8

try adding a bit of chicken stock, butter, pine nuts and parsley...simple but yummy!

Answer 9

red bell peppers, curry, raisins...