kuskus does anyone have a good recipe for this?

Answer 1

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.



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 and simmer 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.


Greek Couscous
5 Servings
1 1/3 c couscous
2 c water
2 T butter
1 1/2 t salt

Add butter to boiling water, stir in couscous, cover and cook for three minutes. Turn off heat and let sit for 5 minutes, if fast cooking couscous. For regular, let sit for 10 - 15 minutes. Stir in salt and fluff before serving.


Curried Couscous

Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved



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.

Answer 2

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

Answer 3

Kuskus


Serves 4:

500 g lean mutton meat

100 g butter

1 onion

1 clove of garlic

salt

pepper

1 bay leaf

4 tablespoons green peas

1 kohlrabi (turnip cabbage)

2 tomatoes

2 red paprika

3 carrots

1 tablespoon tomato pulp

1 teaspoon tabascosauce

250 g semolina



preparation: Cut the meat in cubes, roast with half

of the butter, chopped onion, fine chopped garlic. Season

with salt and pepper. Fill up with water, add the bay leaf

and cook for 45 minutes. Add sliced kohlrabi, peas, sliced

paprika, sliced tomatoes and sliced carrots. Season this

ragout with the tomato pulp and tabascosauce. Moisture

semolina with 125 ml hot salt water and shape crumbs. Put

thess crumbs in a sieve and hang it in

the pot with the ragout, but it must not touch the liquid.

Put a lid on top and cook for 60-70 minutes.

Serve ragout and semolina separatel

Answer 4

Here are a few recipes:
1 cup couscous
1/2 teaspoon ground cumin
1 teaspoon salt or to taste
1 to 1-1/4 cups water
1-3/4 cups black beans or 1 (15-ounce) can
1 cup corn kernels
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, minced
1 jalapeno, minced
3 tablespoons roasted garlic olive oil
3 to 4 Tbsp freshly squeezed lime juice


Instructions
Place couscous, cumin, and salt in a large heatproof bowl or storage container and pour 1 cup boiling water on top. Cover tightly and let sit until all the liquid is absorbed, about 10 minutes. If the couscous is not quite tender, add an additional 1/4 cup of boiling water, cover, and let sit for a few minutes longer. Fluff up with a fork.

Toss in the beans, corn, onion, cilantro, and jalapeno. Mix in the olive oil and enough lime juice to give the salad a puckery edge. Serve warm or at room temperature.

Ingredients
1 tablespoon olive oil
1 tablespoon unsalted butter
1 small onion, cut into 1/4-inch dice
3/4 teaspoon ground cumin
Pinch of cayenne pepper
2/3 cups Israeli couscous, or one 10-ounce box medium-grain couscous
1-1/4 teaspoons salt
1/4 teaspoon freshly ground pepper
2 tablespoons fresh flat-leaf parsley, coarsely chopped


Instructions
If using Israeli couscous, bring 2-1/2 cups water to a boil in a medium saucepan; if using regular couscous, reduce amount of water to 2-1/4 cups. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more.

Stir in couscous, salt, pepper, and boiling water. Cover and simmer over low heat until tender and water is absorbed, about 10 minutes.

Answer 5

COUSCOUS Buy it in the box already seasoned. Especially since you cannot spell it.