Cous Cous, never made it and am looking for suggestions, how to cook it, seasonings to add, recipes etc.?

Answer 1

For a simple way to liven up couscous, just follow your packages instructions. After fluffing the couscous, drizzle some olive oil on top, sprinkle on some cinnamon, add some chopped pistachios, green onion, and some dried cranberries.

Or you can cook the couscous in chicken broth instead of water, and add some sun dried tomatoes, basil, and pine nuts at the end.

Answer 2

There are boxes of cous cous (i think near the mac and cheese aisle) I want to say they're called East India Cous Cous but i'm not sure. Anyways they come already seasoned all you do is add the water.

Answer 3

You could buy the pre-seasoned variety or flavor it yourself using fresh garlic, thyme, parsley, onions, bouillon, etc. You cook it just like rice, but it's a different type of grain and some people think it's healthier. I like serving chicken or fish over it and using what ever sauce I have on the meat to flavor the cous cous.

Answer 4

Cous Cous is easy. instead of using water, use chicken broth, that in itself adds tons of flavors.

Answer 5

Cous Cous Salad

14 ounces chicken broth
1/4 cup water
10 ounces couscous
1 teaspoon sugar
1/2 teaspoon Dijon mustard
1 tablespoon lemon juice
1/4 cup red wine vinegar
1/3 cup olive oil
8 ounces cherry tomatoes, quartered
1 cucumber, peeled and diced
3 green onions, sliced thin
3 ounces feta cheese, crumbled



1. Bring broth and water to boil in a medium saucepan.
2. Remove from heat.
3. Stir in cous cous.
4. Cover.
5. Let sit for 5 minutes.
6. DRESSING: Whisk sugar, dijon mustard, lemon juice, and red wine vinegar together.
7. Whisk in olive oil slowly.
8. Transfer cous cous to a large bowl and fluff with fork to separate the grains.
9. Add tomatoes, cucmbers, green onion and feta cheese.
10. Add dressing and toss.
11. Serve at room temperature.


Spiced Cous Cous


1 tsp olive oil
1 cup finely chopped carrots
1 chopped onion
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp ground cinnamon
3.5 cups chicken broth
2 cups couscous
1/2 cup chopped dried apricots
1/2 cup golden raisins
Salt & cracked black pepper
1/2 cup chopped fresh cilantro

Saute the carrots and onions in olive oil (MED-HIGH heat) until
the onions are limp. Add the spices while stirring. Turn up the
heat to (HIGH). Add the chicken broth. Bring to a boil. Stir in
the cous cous, apricots, and raisins. Cover and REMOVE FROM HEAT.
Let stand 5 minutes. Mix in the salt & pepper to taste, and the
fresh cilantro.

This goes great with broiled Cornish Game Hens, a Green Salad,
Crusty Bread, and a nice white wine.


Cous Cous Salad with Pumpkin, Chorzio and Walnuts recipe

Ingredients
2 cups Cous Cous -- herb vinaigrette --
2 cups Chicken Stock hot1/3 cup Olive oil
2 tablespoon Butter 2 tablespoons White wine vinegar
2 cups Pumpkin cubed1 teaspoon Dijon mustard
1 tablespoon Olive oil 1 tablespoon Parsley finely chopped
2/3 cup Walnuts roughly chopped1 tablespoon Basil finely chopped
1 1/2 cup Chorzio (Spanish Sausage) dicedSalt & pepper to taste
1 cup Baby Spinach leaves roughly chopped

Directions
Pre-heat oven to 200C. Toss pumpkin in olive oil and place in a single layer on baking tray. Bake until golden and tender.
Meanwhile fry chorzio in hot fry pan until crispy. Set aside to cool.
Combine Cous Cous and hot stock in a bowl, cover with a tea towel and let stand for 3-5 mins or until cous cous has absorbed all the stock. Add butter and fluff grains with a fork, set aside to cool.
Combine cous cous, pumpkin, walnuts, chorzio, and baby spinach in a bowl. Gently toss to combine. Drizzle with vinaigrette. Serve.
-- Herb Vinaigrette --
Place all ingredients in a screw top jar, shake well to combine.


Simple Cous-cous

cous-cous
spring onions
low calorie mayonaisse
chives
apple
sliced meat


1. Put enough cous-cous for all of you in a pan and cover with boiling water about an inch over the top of the cous-cous.

2. Stir constantly for about 2 mins. or until the cous-cous has just turned soft and it is still grainy.

3. Drain cous cous and put more hot water in the pan and put the sieve with the cous-cous over it.

4. Chop the apple, sliced meat and spring onions up into small, but not tiny pieces.

5. Tip the water out of the pan and
put the cous-cous back in and add the mayonaisse and other ingredients. Then mix thoroughly until mayonaisse has covered the cous-cous totally.

6. Serve immediately!