I want to make some cous cous tonight? Help!?

Question

I have cous cous packet, and a tin of chick peas.. have other veggies in fridge as well..

I want to make enough for four people? Thanks

Answer 1

maybe one of these?

CASABLANCA COUSCOUS
1 c. couscous 1 c. sliced carrots
1.5 c. water 1 c. sliced celery
1.5 lb. tofu;, cubed 1 can chickpeas
1 can tomato sauce 1/2 c. raisins
1 onion, chopped 2 tsp. curry powder
1 c. sliced mushrooms 1/4 tsp.cayenne
1/2 c. chopped walnut 1 tsp. ea. paprika, salt


INSTRUCTIONS:

Vegetable mixture: In large pan, brown tofu, onion, carrots, celery,
mushrooms, nuts in 3 T. oil. Add remaining ingredients, bring to boil,
cover andsimmer for 40 minutes. Couscous: Boil 1.5 c. water with
2 T. oil. Pour over couscous, stir, cover, let stand for 5 min. or
until water is absorbed. Serve vegetables over steaming couscous.
(add chicken cube too if you desire!)



Couscous Salad


About 14 servings

2 cups water or broth
1 package (10 ounces) couscous
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 large tomatoes, chopped
1 medium zucchini, chopped
1/2 cup fresh basil, chopped
3 scallions, thinly sliced
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1package (4 ounces) crumbled feta cheese


Directions:
In a medium saucepan, bring the water or broth to a boil
overmedium-high heat.
Stir in the couscous, cover and remove from the heat; let
stand for 5 minutes.

Fluff lightly and place in a large bowl to cool.

Add the remaining ingredients except the cheese; mix
well.Chill for at least 2 hours before serving.

Stir in cheese just before serving.



Curried Couscous

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

Place the couscous in a medium bowl. Melt the butter in the boiling water and
pour over the couscous. Cover tightly and allow the couscous to soak for 5
minutes. Fluff with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and
pepper. Pour over the fluffed couscous, and mix well with a fork. Add the
carrots, parsley, currants, almonds, scallions, and red onions, mix well, and
season to taste. Serve at room temperature.



Couscous with Mushrooms and Sun-Dried Tomatoes


Servings: 4

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:


1. Place the sun-dried tomatoes in a bowl with 1 cup water. Soak 30 minutes,
until rehydrated. Drain, reserving water, and chop.


2. 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.


3. 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.


COUSCOUS WITH ASPARAGUS

1 cup fresh asparagus (after removing tough ends; cut into bite-sized
pieces)
2 cups chicken broth
1 1/2 cups uncooked couscous
1 T green onions, chopped
salt and pepper to taste

Hold each asparagus stalk near the tough end and bend stalk until it
snaps. It will break just at the point where the stalk becomes tough.
Cut into bite-sized pieces to make one cup, and place in a saucepan,
adding just enough water to cover. Bring to a boil and cook for 2-3
minutes, until asparagus are crisp-tender. Drain asparagus and run
under cold water to stop the cooking process.

Bring chicken broth to a boil; stir in couscous. Remove from heat and
let stand for several minutes until water absorbs. Stir in asparagus
and green onions; season with salt and pepper if desired. Chill dish
before serving.




ALGERIAN COUSCOUS

INGREDIENTS:

1 box couscous*
1 chicken
1 can tomato sauce
3 large carrots
1 rutabaga
1 large onion
2 zucchini
2 turnips
*Couscous can be found in international section of
grocery store, or the pasta or boxed rice section.
Cook chicken until tender and debone. Cut vegetables
in
chunks (not diced) and cook in chicken broth. Add
chicken and tomato sauce and let it simmer. Follow
directions on box of couscous. Once couscous is
fluffy, serve on plates and cover it with the chicken
and vegetables.

Answer 2

The basic formula for couscous is thus:

First saute any raw vegetables in olive oil and/or butter with some salt and pepper, such as onion, carrot, celery, ginger, garlic, etc. After the aromatics have softened add the couscous and briefly saute it. Using a 2-1, (fluid to couscous ratio), add the appropriate amount of BOILING liquid, (usually chicken stock). Cover and leave it off the heat for 5 minutes. Then fluff like a rice pilaf and finish with herbs, and add any additional salt and pepper.

If you want to add the canned chick peas, add them when you add the liquid.

2 cups couscous should be more than enough for 4 people.

Answer 3

Caroline has the best idea, either stirfry your veg or roast them with a lot of flavor, make the most of each your ingredients, if you want to do 2 seperate components, mix the chick peas into the cous cous to stretch it.

Answer 4

1 large onion, chopped finely
· 1 cup cous cous
· 1 cup canned tomatoes, chopped
· 2 cups water
· 1 cup green peas
· 1 cup chick peas (canned or cooked dried)
· 2 teaspoons mixed dried oregano, marjoram and basil
· 2 teaspoons
· 1 cup fresh corn kernels
Recipes Instructions
Dry fry onion in a non stick pan. Stir in cous cous. Add tomatoes, water, herbs and corn. Bring to boil, reduce heat, and cook for four minutes, stirring constantly. Add peas and chick peas. Serve with a large green salad. Serves 4.

Answer 5

How about roasting off all the veg you have - cook the cous cous with a stock cube and then mix in the chick peas and the veg. You could perhaps serve with salad and a nice crusty loaf of bread to stretch the meal out a little more... Sounds yummy!

Answer 6

Couscous......

Is the name given to both the national dish of Morocco, and the durum wheat pasta granules from which it is made. The granules are placed in a colander or steamer that is lined with cheesecloth or a clean tea towel and steamed over a saucepan containing a broth. As the broth is heated, steam starts to rise and cooks the couscous. Slowly the couscous absorbs the delicious flavours of the vegetables, meat and spices. The couscous is dried and separated several times to give a light, moist texture. This is not as complicated as it sounds, but it is possible to buy precooked couscous.

Couscous with Seven Vegetables
Serves 4-6

450g couscous
700-900g lamb shoulder or neck
2 cloves garlic
2 medium onions
2 tbsp virgin olive oil
2 tbsp butter
2 cinnamon sticks
2 tsp coarse salt
2 tsp freshly ground black pepper
1 chilli pepper
1/2 tsp saffron
1/2 tsp turmeric or paprika
10 sprigs parsley
10 sprigs coriander
4 carrots
3 small turinips
3 courgettes
1 aubergine
3 tomatoes
575g can chickpeas

Place the couscous in a bowl and cover with cold water. Drain immediately through a fine sieve and return to the bowl. Work the couscous with your fingers to separate the granules. Leave to stand.

Meanwhile, dice the lamb into 2in(50mm) cubes, finely chop the garlic and slice the onions into rings. Prepare the broth by putting the lamb, garlic, onions, oil, butter, cinnamon stick, salt, pepper, chilli pepper, saffron, turmeric or paprika, 6 sprigs of parsley, 6 sprigs of coriander, and 3 pints (1.7 litres) of water into a large pan. Bring to the boil.

Work the couscous between your fingers again and place 8 tbsp of it into the lined colander, over the gently simmering broth. When steam rises through, add the rest and steam for 30 minutes.

To prepare the vegetables, peel and quarter the carrots and turnips. Trim and quarter the courgettes and slice the aubergine. Quarter and seed the tomatoes. Drain and rinse the chickpeas.
Remove the colander and empty the steamed couscous into a large flat pan. Sprinkle with a small glass of salted water. Separate the grains with your fingers, spread the couscous out and leave to dry.

Meanwhile, add the carrots and turnips to the broth and steam for 10 minutes. Then stir in the aubergines courgettes and tomatoes, and just enough water to cover all the vegetables, if there is insufficient. Return the couscous to the colander and steam for 20 minutes. Add the chickpeas to the broth and steam for a final 10 minutes.

Reserving the broth liquid, drain the vegetables and meat. Heap the couscous onto a large, warmed serving plate and moisten with 1/4 pint(150ml) of the broth and make a hollow in the middle. Spoon the meat and vegetables into the hollow. Chop the remaining herbs for garnish and serve.

And....................

Simple Moroccan Couscous

Bring 11/4 cups water, 1 cup chicken broth, 1 tbsp. vegetable oil, 11/2 tsp. grated lemon zest, and 1/2 tsp. salt to a boil. Add 10-oz. box couscous, remove from heat, cover, and let stand 5 minutes. Fluff the couscous with a fork; add 19-oz. can rinsed canned chickpeas and 1 cup raisins. Toss. Serves 4.

Enjoy!..............._;-)

Good luck!

Answer 7

Make the couscous according to the package directions.
While it's cooking, chop your vegetables.
Add the vegetables and beans to the couscous.

Answer 8

Get a mix from Tesco they are so easy just ad water they are usually setting for four.