What is your favorite couscous recipe?

Answer 1

Spicy Chicken Couscous with zucchinis
http://www.recipezaar.com/72101

Answer 2

Mediterranean
1 cup uncooked couscous
2 chix bouillon
2 Roma tomatoes, diced
2-3 scallions, chopped
2 cloves garlic, minced
8 oil-cured olives, pitted and sliced
1/2 tablespoon olive oil
salt (optional)
feta, crumbled (optional)

Prepare the couscous (Bring 1 1/2 cups of water to a boil with chix bouillon).
Heat olive oil in a small pan to medium-high.
Add tomato, scallions, garlic, and olives.
Saute in the pan for around 3 minutes.
Fluff couscous with a fork.
Add salt to taste, mix tomato mixture with couscous and serve.
As an optional enhancement, you can crumble some feta cheese on the couscous right before serving.

Answer 3

MEDITERRANEAN COUSCOUS AND LENTIL SALAD

1 cup lentilles du Puy* (French green lentils) or brown lentils
3 tablespoons white-wine vinegar
1 1/4 cups water
1 cup couscous
1/2 teaspoons salt
1/4 cup olive oil (preferably extra-virgin)
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup finely chopped fresh mint leaves
1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped
2 cups vine-ripened cherry tomatoes, halved
1/4 pound feta, crumbled (about 1 cup)

*available at specialty foods shops and some supermarkets

In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.

In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.

In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.

Just before serving, stir in remaining ingredients and season with salt and pepper.

Serves 6.

Answer 4

Poached Salmon with Vegetable: a million/2 cup finely diced pink bell pepper 4 salmon fillets (about 6 oz. each) a million/2 cup frozen peas, thawed a million cup couscous a million/2 cup nonfat bitter cream 2 cups decreased-sodium, fat-loose vegetable broth a million/2 cup finely diced onion a million/2 tsp dried parsley a million/2 tsp dried dill position the broth, onion, bell pepper, and parsley in a 4-quart pot, and produce to a boil over severe warmth. upload the salmon fillets, hide, and shrink the nice and cozy temperature to low. Simmer for 5 to eight minutes, or until eventually the fish may be honestly flaked with a fork. move the fish to a plate, and cover to save warmth. carry the poaching liquid to a 2d boil over severe warmth, and stir in the peas and couscous. hide and eliminate from the nice and cozy temperature. enable sit down for 5 minutes. position the bitter cream and dill in a small bowl, and stir to blend nicely. positioned aside. Divide the cooked couscous between human being plates. accurate each component with a salmon fillet and a dollop of dill dressing, and serve in the present day. It serves more beneficial or less 4 human beings and is the finest meal particularly in case your a huge salmon eater!

Answer 5

Couscous with spinach and pine nuts. Best ever!!!!!

Answer 6

I have always liked to make it with chicken broth and throw in some peas, simple but good!

Answer 7

Ground sausage, saffron and peas.

Answer 8

add parmasean cheese. yum!