Couscous recipies?

Question

I really like couscous and would like advice on different ways to prepare it. Mostly ways I can eat it cold because I want to take it is a packed lunch to work somedays.

Thanks

P.s Happy Christmas to everyone

Answer 1

hey! i cook couscous all the time and there are lots of ways im not goin to tell you because when you finish thiss you'll be 10000 years old im simply going to give you a website of different ways of cooking couscous www.bake-and-make.co.uk/couscous

Answer 2

MEDITERRANEAN COUSCOUS SALAD

1-1/2 cups water
1/4 teaspoon black pepper
1 cup NEAR EAST Original Plain Couscous
1/4 cup lemon juice
3 tablespoons olive oil
2 large tomatoes, chopped
1 medium zucchini, halved and sliced into 1/4-inch pieces
1/2 cup loosely packed shredded fresh basil leaves
1/3 cup sliced green onions
3/4 cup crumbled feta cheese


In medium saucepan, bring water and pepper just to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff couscous with a fork; cool, uncovered 10 minutes.
In large bowl, combine couscous, lemon juice and olive oil. Add tomatoes, zucchini, basil and green onions. Chill 4 hours or overnight. Stir in cheese before serving. Serve on lettuce leaves or as a filling for pita bread.

Answer 3

Couscous is a base like rice or grits...it's made of wheat flour. You can serve it with a stew like tagineh, as the base of a salad with fresh tomato, cucumber, mint and parsley, or as a dessert or breakfast dish, which is my favourite way:
Couscous for Breakfast
Cooked couscous (I prefer wholewheat)
Greekstyle (thick) yogurt
Brown sugar
Pinch cinnamon
Fresh fruit chunks
Walnut meats
Place the couscous in a bowl or on a plate. Top with a generous layer of yogurt and powder with brown sugar blended with cinnamon. Arrange fresh fruit (esp. good with strawberries, blueberries and/or banana slices) and walnuts over all.
This can be prepared beforehand and left in the fridge, or carried along in a Tupperware container or similar. Filling and delicious!

Answer 4

Vegetable Couscous

2 tablespoons olive oil
5 whole garlic cloves, smashed
2 (about 3/4 pound) zucchini, cubed
4 medium-large tomatoes, or 8 large (about 2 pounds) plum tomatoes, cut into 1-inch pieces
1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled
1 teaspoon lemon pepper
1/2 teaspoon herbes de Provence
Salt and pepper
4 1/2 to 5 cups water
3 chicken bouillon cubes
2 bay leaves
1 cup couscous
1/2 lemon, juiced, or to taste
1/3 cup minced fresh parsley leaves
Extra-virgin olive oil, for drizzling

In a casserole set over moderate heat, warm the oil until it is hot. Add the garlic cloves and cook, stirring, until golden. Add the zucchini and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomatoes, oregano, lemon pepper, herbes de Provence, and salt and pepper to taste, and cook the mixture, stirring occasionally for 5 minutes more. Add the water, bouillon cubes, bay leaves, and additional salt and pepper to taste, if desired, and simmer the mixture, stirring occasionally, for 15 minutes. Add the couscous and continue cooking, stirring occasionally, until it reaches porridge-like consistency, about 5 to 10 minutes. Add the lemon juice and parsley. Discard the bay leaves. Serve the couscous drizzled with the extra virgin olive oil and dusted with freshly ground pepper.

Answer 5

COUSCOUS

INGREDIENTS
2 cups skim milk
2 tablespoons honey
3 teaspoons ground cinnamon
2 cups dry couscous
1/3 cup chopped dried apricots
1/3 cup raisins
1/2 cup slivered almonds
DIRECTIONS
In a saucepan over medium heat, combine the milk, honey and cinnamon. As soon as it comes to a boil, stir in the couscous. Turn off the heat, cover and let stand for 5 minutes. Stir in the apricots, raisins and almonds.
ENJOY!!!

Answer 6

I love Couscous and usually have it with lamb. You can eat it cold with a salad dressing.

Answer 7

Try the following
Salmon with a Saffron Couscous Crust and Tomato and Olive Vinaigrette
Ingredients
4 x 5 oz (150 g) boned and skinned fillets of salmon
2-3 good pinches saffron stamens
5 oz (150 g) medium couscous
7 fl oz (200 ml) dry white wine
1 large egg, beaten
salt and freshly milled black pepper

For the tomato and olive vinaigrette:
8 oz (225 g) tomatoes, skinned, de-seeded and chopped small
3 oz (75 g) pitted black olives, chopped to the same size as the tomatoes
1 fat clove garlic
1 level teaspoon grain mustard
1 tablespoon white wine vinegar
1 tablespoon lemon juice
4 fl oz (110 ml) olive oil
1 level tablespoon chopped fresh chervil or flat-leaf parsley
sea salt and freshly milled black pepper
Pre-heat the oven to gas mark 5, 375°F (190°C).
You will also need a baking sheet, lightly greased.

First of all prepare the couscous – which is dead simple. All you do is place it in a bowl, then heat up the wine till just at simmering point, whisk the saffron into it along with some salt and pepper, and pour the whole lot over the couscous grains. Then leave the couscous on one side until it has absorbed all the liquid. After this fluff it by making cutting movements across and through it with a knife.

Now take each salmon fillet, season with salt and pepper, and dip it first into beaten egg, then sit it on top of the couscous and, using your hands, coat it on all sides, pressing the couscous evenly all round (it works in just the same way as breadcrumbs). Now place the coated fillets on the baking sheet and if you want, cover with clingfilm and keep refrigerated until they're needed.

To make the vinaigrette, crush the garlic with 1 level teaspoon of sea salt, using a pestle and mortar, then add the mustard, vinegar, lemon juice, olive oil and a good seasoning of black pepper, and whisk thoroughly. About half an hour before serving add the tomatoes, olives and chopped chervil or flat-leaf parsley.

When you are ready to cook the salmon fillets, pop them into the pre-heated oven and bake for 15-20 minutes or a little longer if the fish is very thick. Serve each one in a pool of Tomato and Olive Vinaigrette, and hand the rest of the vinaigrette separately.

OR Roasted Vegetable Couscous Salad with Harissa-style Dressing
For the roasted vegetables:
1 small aubergine
2 medium courgettes
1 lb (450 g) cherry tomatoes, skinned
1 small red pepper, de-seeded and cut into 1 inch (2.5 cm) squares
1 small bulb fennel, chopped
1 large onion, sliced and cut into 1 inch (2.5 cm) squares
2 fat cloves garlic, crushed
2 tablespoons fresh basil leaves, torn so that they stay quite visible
3 tablespoons extra virgin olive oil
2 oz (50 g) pitted black olives, chopped
1 heaped tablespoon capers, drained
salt and freshly milled black pepper

For the couscous:
10 oz (275 g) medium couscous
18 fl oz (500 ml) vegetable stock (click here for recipe)
4 oz (110 g) firm goats' cheese
salt and freshly milled black pepper

For the salad:
1 x 3 oz (75 g) packet mixed salad leaves (such as lettuce, coriander leaves, flat-leaf parsley, rocket)

For the dressing:
4 fl oz (110 ml) extra virgin olive oil
1 rounded teaspoon cayenne pepper
2 level tablespoons ground cumin
2 heaped tablespoons tomato purée
4 tablespoons lime juice (about 2 limes)
To garnish:
1 level tablespoon black onion seeds
You will also need a large, shallow roasting tin.

First prepare the roasted vegetables: prepare the aubergine and courgettes ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. Then toss the dice in a level dessertspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth. Preheat the oven to gas mark 9, 475°F (240°C).

Now arrange the aubergine, courgettes, tomatoes, pepper, fennel and onion in the roasting tin, sprinkle with the crushed garlic, basil and olive oil, toss everything around in the oil to get a good coating and season with salt and pepper. Place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.

When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers then remove them to a plate to cool.

When you're ready to assemble the salad, first place the couscous in a large, heatproof bowl, then pour the boiling stock over it, add some salt and pepper, stir it with a fork, then leave on one side for 5 minutes, by which time it will have absorbed all the stock and softened.

Meanwhile cut the cheese into sugar cube-sized pieces. Make up the dressing by whisking all the ingredients together in a bowl, then pour into a serving jug. To serve the salad, place the couscous in a large, wide salad bowl and gently fork in the cubes of cheese along with the roasted vegetables. Next arrange the salad leaves on top and, just before serving, drizzle a little of the dressing over the top followed by a sprinkling of onion seeds and hand the rest of the dressing around separately.

OR Lemon Chicken with spiced Timbale of Couscous
Ingredients:

1x170g Skinless Chicken Breast
28g Diced Onion
28g Diced Red Pepper
1 Lemon
5ml Yellow food colouring
85g Couscous
5g Thyme
8g Granulated Sugar
28g Butter
15ml Olive Oil
4g Salt
4g Cracked White Peppercorns
29ml Double cream
14g Cornflower
200ml Water

Method:
Place the chicken breast in a roasting tray and squeeze over the lemon juice and brush the breast with the food colouring. Pick the leaves from the thyme and sprinkle onto the chicken. Season the chicken and sprinkle with granulated sugar - cover and place in the refrigerator for four hours.

In a frying pan, heat the olive oil and the butter. Remove the chicken from the marinade and pat dry in paper towel. Pop it into the frying pan and seal both sides of the meat. Then remove it from the pan and place back into the marinade. Place the roasting tray in the oven and cook at 150 degrees C for 10 to 12 minutes (times may vary depending on cooking appliances).

Meanwhile, finely dice the red pepper and onion - put into a frying pan with a small amount of butter and stir. Add the couscous and season. Slowly add the water and stir and reduce the heat to a simmer for 2 minutes, or until all the liquid has been absorbed, at which point remove from the heat. Spoon the couscous into a buttered ramekin and cover with buttered tin foil.

Remove the chicken from the oven and drain the marinade into a small pan. Set the chicken to one side and keep hot.

Heat the marinade juice and stir in the cornflower and water - taste and season the sauce and add the cream.

Turn out the couscous onto a plate with the chicken and pour over the lemon sauce.

Answer 8

In the states, couscous is a warm, fuzzy primate.......
What gives? What are you eating, exactly?

Answer 9

Chicken with Couscous

INGREDIENTS
3 1/4 cups low-sodium chicken broth
1 cup quick-cooking couscous
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into cubes
1 pinch ground black pepper
1/2 cup finely chopped jalapeno chile peppers
1 carrot, thinly sliced
1 zucchini, diced
3 green onions, thinly sliced
1 1/2 teaspoons grated fresh ginger root
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander seed
1 teaspoon cornstarch
DIRECTIONS
In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes.
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside.
Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes.
In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.

Party-Size Greek Couscous Salad

INGREDIENTS
3 (6 ounce) packages garlic and herb couscous mix (or any flavor you prefer)
1 pint cherry tomatoes, cut in half
1 (5 ounce) jar pitted kalamata olives, halved
1 cup mixed bell peppers (green, red, yellow, orange), diced
1 cucumber, sliced and then halved
1/2 cup parsley, finely chopped
1 (8 ounce) package crumbled feta cheese
1/2 cup Greek vinaigrette salad dressing
DIRECTIONS
Cook couscous according to package directions. Transfer to a large serving bowl to cool. Stir to break up clusters of couscous.
When the couscous has cooled to room temperature, mix in tomatoes, olives, bell peppers, cucumber, parsley, and feta. Gradually stir vinaigrette into couscous until you arrive at desired moistness.

Moroccan Chicken and Whole Grain Couscous

INGREDIENTS
1 cup whole wheat couscous
1 tablespoon vegetable oil
1 medium onion, chopped
2 bay leaves
5 whole cloves, crushed
1/2 teaspoon cinnamon
1 teaspoon ground dried turmeric
1/4 teaspoon ground cayenne pepper
6 skinless, boneless chicken breast halves - chopped
1 (16 ounce) can garbanzo beans
1 (16 ounce) can crushed tomatoes
1 (48 fluid ounce) can chicken broth
2 carrots, cut into 1/2 inch pieces
1 zucchini, cut into 1/2-inch pieces
salt to taste
DIRECTIONS
Prepare the couscous according to package directions.
Heat the oil in a large pot over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.

Couscous with Chickpeas and Carrots

INGREDIENTS
2 cups canned chicken broth
1 tablespoon vegetable or olive oil
1/2 medium onion, cut into 1/4-inch dice
1 large garlic clove, minced
2 medium carrots, peeled and coarsely grated
1 (10 ounce) package plain couscous
1 (16 ounce) chickpeas, drained and rinsed
salt and pepper
chopped parsley (optional)
DIRECTIONS
Microwave broth over high heat in a 1-quart glass measuring cup until piping hot, 3 to 4 minutes.
Heat oil in a large saucepan over medium-high heat. Add onion and garlic; saute until softened, 2 to 3 minutes. Add carrots, couscous and chickpeas; stir to combine. Stir in stock, cover and turn off heat. Let stand until stock is completely absorbed, 4 to 5 minutes. Add salt, if necessary, and pepper to taste. Fluff with a fork, strew with the optional chopped parsley and serve with the Mixed Grill.

Couscous Moroccan Stew

INGREDIENTS
1 (16 ounce) package Mann's Vegetable Medley
2 cups garbanzo beans (chickpeas), rinsed and drained
1 zucchini, coarsely chopped
1 tablespoon lemon juice, fresh
1 (14.5 ounce) can chicken broth, canned, low sodium
1 (14.5 ounce) can tomatoes, canned, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 1/2 cups red-skinned potato, chopped
1 yellow onion, coarsely chopped
1 (16 ounce) package Mann's Rainbow Salad
8 ounces tomato sauce
1 1/2 teaspoons garlic, minced
1 teaspoon cinnamon, ground
1 teaspoon coriander, ground
1/2 teaspoon cumin, ground
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon sugar
10 ounces couscous (Moroccan pasta)
1 1/2 tablespoons fresh herbs, for garnish (mint, cilantro or parsley)
DIRECTIONS
In a 5-quart pot, combine chicken broth, canned tomatoes (including juice), bell peppers, potatoes, onion, tomato sauce, garlic, cinnamon, coriander, cumin, salt, pepper, and sugar; bring to a boil. Reduce heat to medium-low and cook uncovered until potatoes are barely tender, about 15 minutes.
Stir in Mann's Vegetable Medley, garbanzo beans, zucchini and lemon juice. Increase heat to high and return to boil. Reduce heat to medium-low and cook partially covered, until potatoes are tender; about 10 minutes. Serve warm with couscous and sprinkle with chopped mint.

Roasted Vegetable Couscous

INGREDIENTS
1 (8 ounce) yam, peeled and diced (1/2-inch)
1 (8 ounce) red onion, peeled and diced (1/2-inch)
8 ounces zucchini, halved and sliced 1/2-inch thick
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
2 1/2 cups low-sodium chicken broth
12 ounces couscous
1/2 cup scallions, chopped
1 cup Lindsay® Kalamata Pitted Olives, halved
3/4 cup cooked garbanzo beans
1/3 cup toasted cashews, coarsely chopped
1/4 cup parsley, chopped
1/4 cup orange juice
1/4 teaspoon ground cinnamon
Cayenne pepper to taste
DIRECTIONS
Preheat oven to 450 degrees.
In a large mixing bowl, toss yams, onions and zucchini with olive oil, salt and pepper. Spread onto a baking sheet and roast for 30 minutes until lightly browned and tender.
While vegetables are cooking, heat broth to a boil in a medium sized saucepan. Stir in cous cous and scallions, cover and cook for 1 more minute. Remove from heat and set aside for 5 minutes, then uncover and fluff with a fork. Mix in Lindsay Kalamata olives, garbonzo beans, cashews, parsley, orange juice and cinnamon. Season with a dash of cayenne pepper to taste.
Top couscous with roasted vegetables and toss together just before serving.

Shrimp Couscous Salad

INGREDIENTS
2 cups couscous
2 cups water

3/4 cup olive oil
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 clove garlic, crushed
salt and pepper to taste

1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 1/2 pounds cooked shrimp, peeled and deveined
2 medium tomatoes, chopped
1 cup chopped fresh parsley
1 cup crumbled feta cheese
DIRECTIONS
Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.

Couscous with Mushrooms and Sun-Dried Tomatoes

INGREDIENTS
1 cup dehydrated sun-dried tomatoes
1 1/2 cups water
1/2 (10 ounce) package couscous
1 teaspoon olive oil
3 cloves garlic, pressed
1 bunch green onions, chopped
1/3 cup fresh basil leaves
1/4 cup fresh cilantro, chopped
1/2 lemon, juiced
salt and pepper to taste
4 ounces portobello mushroom caps, sliced
DIRECTIONS
Place the sun-dried tomatoes in a bowl with 1 cup water. Soak 30 minutes, until rehydrated. Drain, reserving water, and chop.
In a medium saucepan, combine the reserved sun-dried tomato water with enough water to yield 1 1/2 cups. Bring to a boil. Stir in the couscous. Cover, remove from heat, and allow to sit 5 minutes, until liquid has been absorbed. Gently fluff with a fork.
Heat the olive oil in a skillet. Stir in the sun-dried tomatoes, garlic, and green onions. Cook and stir about 5 minutes, until the green onions are tender. Mix in the basil, cilantro, and lemon juice. Season with salt and pepper. Mix in the mushrooms, and continue cooking 3 to 5 minutes. Toss with the cooked couscous to serve.

Black Bean and Couscous Salad

INGREDIENTS
1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste
DIRECTIONS
Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Christmas Couscous

INGREDIENTS
6 ounces quick-cooking couscous
1/2 green bell pepper, diced
1/2 red bell pepper, chopped
1/4 cup grated Parmesan cheese
1 tablespoon butter
4 cups water
DIRECTIONS
Place dry couscous, red and green peppers, and Parmesan cheese in 2 quart saucepan. Mix well.
In a large saucepan, bring water to a boil. Stir in butter. Pour water into saucepan with couscous mixture. Cover for about 5 minutes. When you remove cover, couscous will be ready. Fluff with a wooden spoon.