cous cous recipie?

Question

I have a bag of plain cous cous and have no idea how to use it. I need some good ideas to eat hot or cold but i dont like tomatoe, celery, fish or mushrooms.... any ideas?

Answer 1

Roasted Corn and Garlic Cous-Cous

Cooking spray
4 garlic cloves, peeled
4 ears fresh corn on the cob or about 2 cups frozen whole kernel corn
1/4 teaspoon salt
1 1/2 cups reduced-sodium chicken broth
1 cup uncooked couscous
1/4 cup chopped green onions
2 tablespoons chopped parsley(optional)
2 tablespoons chopped pimento

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Wrap garlic cloves tightly in foil and place on prepared baking sheet. Arrange corn on baking sheet next to garlic and sprinkle corn with the salt. Roast for 15 to 20 minutes, until garlic is soft and corn is golden, turning every 5 minutes to prevent corn from burning. Unwrap garlic and mince. Slice kernels from corn cob.

Combine garlic, corn kernels and chicken broth in a medium saucepan. Set pan over medium-high heat and bring mixture to a boil. Stir in couscous, remove from heat, cover and let stand 5 minutes. Fluff with a fork and stir in green onions and pimento, and toss to combine.


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
1 cup diced red pepper (can use yellow or orange too)
1 cucumber, peeled and diced
3 green onions, sliced thin
3 ounces feta cheese, crumbled




Bring broth and water to boil in a medium saucepan. Remove from heat. Stir in cous cous. Cover. Let sit for 5 minutes.

DRESSING: Whisk sugar, dijon mustard, lemon juice, and red wine vinegar together. Whisk in olive oil slowly.

Transfer cous cous to a large bowl and fluff with fork to separate the grains. Add red peppers, cucmbers, green onion, parsley and feta cheese. Add dressing and toss.
Serve at room temperature.

Answer 2

Cous Cous Salad:

Delicious salad, cool and refreshing. The addition of the feta cheese adds a nice tang. I have used both regular and whole wheat cous cous and they are both delicous.

10 min 5 min prep
6 servings

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.

Answer 3

Just pour boiling water over the cous cous and wait for it to be absorbed as per the instructions on the pack, then add lemon juice and coriander, this is Delicious on its own or stuffed in peppers and grilled with a Little cheese on top

Answer 4

A hearty couscous salad that is so simple to make. For a slightly different flavour, use the zest and juice of one lime. Serve with plain grilled chicken or fish for an easy summer meal.

Ingredients
225g/8oz couscous
1 bunch fresh parsley, chopped
1 bunch fresh coriander, chopped
1 red onion, very finely chopped
1 lemon, zest and juice
½ cucumber, de-seeded and finely diced
30g/1oz sunflower seeds, toasted
30g/1oz sesame seeds, toasted
4 tbsp olive oil
salt and freshly ground black pepper

Method
1. Cover the couscous with twice its volume of hot water and leave to soak for 10 minutes.
2. Mix together with the remaining ingredients and leave to stand for 30 minutes to let the flavours develop.
3. Serve at room temperature.

or

Ingredients
250g/9oz couscous
500ml/17fl oz chicken stock (vegetarians can substitute vegetable stock)
1 lemon, zested and sliced into wedges
2 tbsp fresh coriander, chopped
2 tbsp fresh parsley, chopped
1/3 banana shallot, finely diced
1 baby orange pepper, finely diced
1 bulb baby fennel, finely diced
salt and freshly ground black pepper, to taste

Method
1. Place the couscous into a large mixing bowl.
2. Pour the chicken stock over the top of the couscous, and allow to sit for 3-5 minutes, or until the stock has been absorbed and the couscous is tender.
3. Add the lemon zest, chopped herbs, shallot, pepper and fennel.
4. Stir well, season to taste and garnish with the lemon wedges, to serve.

Answer 5

All of the previous ideas are good ones, but couscous also makes a very yummy and hearty breakfast. Make as directed, add raisins, ( and nuits if you have any) cinnamon and brown sugar to taste, a pat of butter, and pour over some cream. Perfect for this snowy cold weather, and really good.

Answer 6

prepare the couscous as directed. get some shredded coconut, spread it on a baking pan, toast it in a 375 degree oven until it's golden brown (watch it closely; golden brown to burned happens quickly!), about 10 minutes. you may need to stir it while it's toasting.
mix coconut and golden raisins with the couscous.
serve with some spicy black beans and jerk chicken.

Answer 7

Try the following

Roasted Vegetable Couscous Salad with Harissa-style Dressing
For the roasted vegetables:
1 small aubergine
2 medium courgettes
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
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

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, 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 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 Couscous fool
200ml/7¼fl oz double cream
½ orange, chopped
4 tbsp icing sugar
1 vanilla pod
85-110g/3-4oz couscous
sprig of mint
orange wedge, to serve
icing sugar, to dust
drizzle of cream

Method
1. Heat the cream, orange pieces, sugar and vanilla pod together in a pan for 10-15 minutes, over a low heat.
2. Strain the mixture and take out the vanilla pod and orange pieces (the vanilla pod can be used again in another dish).
3. Return the mixture to the pan. Stir in the couscous and allow to cook for 2-3 minutes, or according to packet instructions.
4. To serve, spoon the mixture into a tall serving glass or bowl. Garnish with the sprig of mint and serve with the orange wedges. Dust with icing sugar and drizzle over the cream

or Chocolate orange couscous

150ml/¼ pint whole milk
2 tbsp cocoa powder
1 vanilla pod, split, seeds scraped out
3 tbsp caster sugar
150g/5½oz couscous
1 orange, sliced, to serve

Method
1. Place the milk, cocoa, vanilla pod and seeds and sugar into a saucepan and warm gently.
2. Add the couscous and simmer for 8-10 minutes, or until the liquid has been absorbed. Remove the vanilla pod and discard.
3. Place the couscous mixture into a chefs' ring on a plate.
4. To serve, remove the chefs' ring and place the orange slices on top of the couscous.

Or Courgette stuffed with plum and couscous salad
1 round courgette, top sliced off and flesh scooped out
olive oil, for drizzling
250g/9oz couscous
250ml/9fl oz hot vegetable stock
1 tbsp olive oil
handful fresh parsley and fresh basil, chopped
3 dates, stones removed, chopped
½ yellow plum, chopped
50g/1¾oz goats' cheese, crumbled

Method
1. Preheat oven to 200C/400F/Gas 6.
2. Drizzle the courgette all over with olive oil and place onto a baking sheet, then transfer to the oven to cook for 10-12 minutes or until slightly softened.
3. Place the couscous into a bowl and pour over enough hot vegetable stock to cover the couscous. Cover the bowl with cling film and leave to stand for 4-5 minutes.
4. Remove the cling film, separate the grains of couscous with a fork, then add all of the remaining ingredients to the bowl and mix well.
5. To serve, place the cooked courgette onto a serving plate and fill with the couscous salad


Or Marinated Chicken Brochettes with Green Couscous
2 x 6 oz (175 g) boneless chicken breasts, skin removed
6 fresh bay leaves, cut in half
½ medium red onion, peeled, halved and separated into 8 layers
½ large yellow pepper, deseeded and cut into 8
1 teaspoon groundnut or other flavourless oil
salt and freshly milled black pepper

For the marinade:
1 clove garlic
1 level teaspoon peeled, grated fresh root ginger
1 medium-sized green chilli, deseeded
1 tablespoon fresh coriander leaves
1 level teaspoon ground turmeric
6 fl oz (175 ml) buttermilk
salt and freshly milled black pepper

For the couscous:
5 oz (150 g) couscous
9 fl oz (250 ml) boiling chicken or vegetable stock
4 spring onions, including the green parts, finely chopped
2 tablespoons chopped fresh coriander
1 oz (25 g) rocket, leaves finely chopped
2 limes: juice of 1, 1 cut into wedges, to garnish
salt and freshly milled black pepper

First of all, you need to make the marinade. To do this, use a pestle and mortar to crush the garlic with about ½ teaspoon of salt until it becomes a purée. Next, add the grated ginger. Then chop the chilli and coriander and mix these with the garlic and ginger, along with the turmeric and some freshly milled black pepper. After that, pour the buttermilk into a bowl and whisk the other ingredients into it.

Now cut each chicken breast into five pieces, add them to the bowl and give everything a good stir. Then press the chicken down well into the marinade, cover the surface with clingfilm and pop the bowl into the fridge for a few hours or, preferably, overnight.

When you are almost ready to cook the chicken, soak the skewers in hot water for 30 minutes (to prevent them burning). Pre-heat the grill to its highest setting for at least 10 minutes and line the grill pan with kitchen foil.

Next, dry the skewers in a clean tea cloth and thread half a bay leaf on to each one, then a piece of chicken, a piece of onion and a piece of pepper. Carry on alternating the bay leaf, chicken, onion and pepper until you have threaded five pieces of chicken on to each skewer, finishing with half a bay leaf on each. Make sure you pack everything together as tightly as possible, then season with salt and freshly milled black pepper and brush the vegetables with a minute amount of oil. Lay the brochettes on the grill rack and place them under the grill, about 4 inches (10 cm) from the heat source. Brush liberally with some of the remaining marinade and grill them for 10 minutes, before turning them over and grilling them for a further 10 minutes, brushing them with more of the marinade as they cook, and watching them carefully so they don’t burn.

While the chicken is cooking, place the couscous in a largeish bowl, then pour the boiling stock over it, add some salt and freshly milled black pepper and stir it with a fork. Then leave it on one side for 5 minutes, by which time it will have absorbed all the stock and softened. After that, fluff it up by making cutting movements across and through it with a knife. Then stir in the remaining couscous ingredients and season to taste.

When the chicken is ready, pop the brochettes on top of the couscous and serve straight away on warmed serving plates, garnished with the wedges of lime