how i can cook couscous?

Answer 1

Couscous cooking tips and usage
• Be sure to identify which type of couscous you have purchased (instant or traditional) to properly plan cooking time.
• Couscous may also be cooked like rice.
Heat butter, add couscous and stir to coat, add stock, bring to a boil, reduce heat to lowest setting, cover and cook (no peeking!) until liquid is absorbed. Fluff to separate.
• If you lack a steamer, a heat-proof colander inside a stockpot will work fine. Line the colander with cheesecloth if the holes are too big.
• When using the long traditional method of steaming couscous, covering the pot is not recommended as the condensation can drip onto the grains and make the couscous mushy.
• As well as a carbohydrate-laden side dish, couscous may also be eaten as a porridge, in salads, or in desserts.
• To double or triple the volume of instant couscous, avoid the hot water method given on the box and take the time to slowly steam it.
• Cooked couscous should be eaten within a couple of days. It may be frozen up to three months.
• 1 cup dry couscous = 2-1/2 cups cooked.
• As a side dish, plan on 1/2 to 3/4 cup cooked couscous per person.

Answer 2

Very Easy:

Ratio:
1 cup couscous to 1 cup boiling water

Put as much couscous (dry) you want to make in a pan. Measure it first. Then boil equal amount of water separately. Pour boiling water over dry couscous. Add some salt, butter or olive oil and stir a bit. Put the lid on and let seat for 5 minutes. After 5 minutes it is ready. Fluff with a work and voila.

Answer 3

A personal favorite couscous recipe...
It looks like a lot of work but it really isn't too bad...and the end result is worth it. hope you enjoy.

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon fresh ground pepper
1/2 cup grated carrots
1/2 cup minced parsley
1/2 cup dried currants
2 scallions, thinly sliced
1/4 cup diced red onions
Pour couscous in a large bowl, melt butter in the boiling water and pour over couscous.
Cover tightly and set aside for 5 minutes.
In a medium bowl, whisk together the yogurt, olive oil, vinegar, curry powder, turmeric, salt and pepper.
Fluff the couscous with a fork and pour the curry mixture on top, mixing well.
Add the carrots, parsley, currants, scallions, and red onions.
Mix well and adjust seasonings.
Serve at room temperature.

Answer 4

Couscous


Ingredients


Serves 8
1kg of couscous
1kg of meat (veal or mutton)
1 medium sized cabbage
1kg of onions
4 or 5 big tomatoes
500g of pumpkin
250g of eggplant
500g of carrots
2 hot peppers (chillies)
1 handfull of chopped coriander or parsley
250g of butter
1/2 teaspoon of saffron (preferably natural)
1/2 spoonful of pepper
6 litres of water, salted


Instructions




Cook (boil or steam) the couscous, following the instructions on the package. Add half of the butter once it's cooked, to keep it fluffy. Allow to cool.
Dice the meat in large pieces; add two sliced onions, the diced cabbage, the pumpkin (cut in large pieces), the other half of the butter, salt and pepper, and put them in a large pot.
Pour the water in the pot, and heat until it boils.
Let it boil for half an hour, and then add the tomatoes, the eggplant (chopped but not peeled), the rest of the onions, the carrots, the chilies, and the chopped coriander (or parsley).
Taste the broth; add more seasoning (salt, pepper, chilies, etc) if needed.
Take the pot off the stove when the vegetables are cooked and the meat is tender.
Serve the heap of couscous alone in a large dish, and the meat and vegetables with the broth in a large bowl. Mix as desired in each person's dish.

Answer 5

You just toss the couscous into boiling water or stock while off the heat and let it sit to absorb the moisture.

Try this:

Moroccan CousCous

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups Homemade Chicken Stock, or canned broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous
1/2 cup pignoli nuts, toasted
1/4 cup currants

Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes. Add the pignoli nuts and currants to the couscous, stir and serve.

--Ina Garten, FoodNetwork

Answer 6

Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone flavoured or plain, warm or cold, as a dessert or a side dish Easy Couscous Recipe Serves:4 Difficulty: Medium Prep and Cook time: 1 hour 1 cup couscous 15 pealed pearl onions or 2 cups sliced onions 15oz can garbanzo beans 2 large boiled potatoes cubed 1 cup sliced carrots 1/2 cup chopped cilantro 1/4 cup chopped parsley 2 tbs minced garlic 1 tsp paprika 1/2 tsp cayenne pepper 1/2 tsp 7 spices 1/4 tsp nutmeg 1/2 tsp salt 1/2 tsp black pepper 2 16oz cans tomato sauce 1 chicken or veggie bouillion 3 cups water 4 tbs butter In a medium size 2 quart pot heat 1 1/4 cup water, add bouillion and 2 tbs butter and bring to a simmer, then add couscous and cook for 1 minute, remove from heat and cover, let stand for 20 minutes. In a large saute pan, on medium high heat, add 2 tbs butter until melted then add onions. Cook onions for 5 minutes until caramelized. Add carrots and garbanzo beans and cook for another 5 minutes. Add garlic, cilantro, parsley, potatoes and 1/2 tsp salt and mix vegetables. In a large 4 quart sauce pan bring tomato sauce and 1 1/2 cup of water to a simmer. Add seasonings and spices to the sauce then add vegetable mixture to tomato sauce and simmer for 10-12 minutes. With a fork, fluff the couscous and mix the couscous with some of the tomato sauce. Place the couscous mixture in a plate and form a well in the middle, place the vegetables in the middle of the couscous. Serve warm.

Answer 7

I cup of couscous
1 cup of chicken broth (or water)
2 tablespoons of butter or olive oil
pinch of salt

Microwave for 5 minutes

ST

Answer 8

steam it

Answer 9

boil it.