recipes using couscous?

Answer 1

Upma with Couscous
A Indian-American Recipe
Recipe:
2 cups couscous
Vegetables: onion, green chillies, tomato, bell pepper, potato, carrot, ginger, garlic - all finely chopped - how much, your choice.
One fistful of fresh peas and golden raisins
1 tablespoon of ghee
1 teaspoon of cumin and mustard seeds
Limejuice to taste and fresh cilantro for garnish
Method:
Melt ghee in a big pan. Toast cumin, mustard seeds and curry leaves. Add and sauté the finely chopped vegetables (onions, tomato, green chilli, bell pepper, potato, carrot, ginger, garlic, peas and raisins) until they turn light brown. Add three cups of water and stir in half teaspoon of salt. Cover, increase the heat and bring that water to rolling boil.
Stir in couscous. It won’t form lumps unlike suji/semolina. Very forgiving, you don’ even have to stir, just pour all of couscous into hot water without any worries of lump formation. Cook covered over low medium heat for 15 minutes until the liquid is absorbed. Uncover and cook until fluffy. Garnish with finely chopped cilantro, drizzle limejuice and serve hot.

Answer 2

Salmon Filets over Couscous
Olive oil
4 (4-ounce) pieces salmon
Lime
House Seasoning, recipe follows
Butter
Couscous, recipe follows


Preheat the oven to 350 degrees F.
Add a drizzle of olive oil to glass pan and place the salmon. Squeeze the juice of 1 lime over the top of the salmon and sprinkle with the House Seasoning. Top with pads of butter. Wrap in the foil and bake for 25 to 30 minutes. Serve on a bed of couscous.



House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Combine all ingredients in a bowl.



Couscous:
2 1/4 cups water or chicken stock
1/2 teaspoon salt
2 teaspoons butter
10 ounces couscous
1 cup diced tomatoes
1 cup crumbled feta cheese
1/2 cup green onions
Combine water or chicken stock, salt and butter in a saucepan, over medium heat and bring to a boil. Stir in couscous. Add diced tomatoes, crumbled feta, and green onions. Remove from heat, cover and let stand for 5 minutes.

Uncover, fluff with a fork, and serve hot or cold.

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 5 minutes

Answer 3

I always use couscous as a side dish with baked chicken and a steamed vegetable.
Just follow the directions on the box of couscous but instead of using water use chicken broth and add a 1/4 tsp of black pepper and 1/4 tsp of allspice.

Answer 4

1 box of couscous cooked without the oil and salt
1 can of salmon
Mix with your favorite vinegarette

Check the cooking Light websites for low fat couscous recipes.

www.CookingLight.com

Answer 5

I cut up a large sweet potato into bite sized pieces and brush with olive oil. Bake in the oven at 180oC (moderate) until soft. Let them cool. I make up one sachet of Ainsley Harriott Tomato Tango Cous Cous and let it cool. Stir in the pieces of sweet potato. It is simple and delicious. (you can have it hot or cold as a salad). (the Ainsley Harriott cous cous is available in supermarkets in Australia - sorry don't know where you live).