What are some good things to add to cous cous?

Question

and do you put olive oil or butter in it?

Answer 1

i add a little butter and a little olive oil, i like mushrooms in mine, but i have added peas, scallions, chicken, almonds, not all together.............

Answer 2

Warm Lemon Couscous with cod and mushrooms.

175g dried couscous
finely grated zest and juice of 1 lemon
1 small onion chopped finely
250g Cod, fresh or frozen
175g mushrooms sliced
4 tsp olive oil, extra virgin
2 tbsp parsley, chopped fresh flat leaf
1 pinch salt and freshly ground black pepper.

1. Put the couscous in a colander or steamer, pour some boiling water through the couscous, breaking up the lumpy grains with a fork. Drain, stir in half the lemon zest.

2.Put the onion, cod fillet, mushrooms and green beans in a large saucepan. Add enough hot water just to cover the fish. Set the steamer or colander over the saucepan and slowly bring to the boil. Then reduce the heat and simmer for 5-6 mins, or until the fish begins to flake.

3.Meanwhile mix together the olive oil, remaining lemon zest and juice, half the parsley, salt and pepper.

4.Lift the steamer or colander off the saucepan, carefully transfer the fish to a chopping board and skin and flake it gently.

5.Drain the vegetables and stir into the couscous, with half the dressing. Arrange the couscous on 2 plates, divide the fish evenly between the cous cous and drizzle on the remaining dressing.

Garnish with parsley and serve.

Answer 3

Well ifyou wanted to create a morroccan style cous cous which is really nice you want sundried tomatoes,about 1 tsp of olive oil some basil,2 pinches of paprika half tsp of Tomatoe puree and then like stir the puree in once it's cooled. then season with salt and pepper. make sure you mix the ingredients when the cous cous is cold it tastes nicer. I hope this helps? it won't if you don't like tomato.

Answer 4

I had cous cous the different nighttime, so I even have some advice for you - while you are going to make it with inventory, make up the total quantity of inventory yet purely use 0.5 of it. I used an entire inventory cube and 0.5 the quantity of water (no longer thinking, small toddler screaming at me) and it became terrible, some distance too salty. i've got discovered my lesson.

Answer 5

any kind of fat will do to cook it. melt of heat about 2tbsp of fat in a saucepan, stir in 250g cous cous and any other ingredients you want to add egg apple onion pine nuts. stir through so the fat coats the cous cous then add 250ml of boiling water and continue to heat until this has evaporated. probably wont take long and may steam initially when the water meats the hot fat.

Answer 6

I don't add the butter or oil.

I think some peas and corn and chicken is yummy! [in the lemon and corriander cous cous it is anyway]

And sometime egg.. yummy yum!

Answer 7

Personally, I pour chicken stock over it. I have never added either butter or olive oil. I like it with pine nuts, sultanas, courgette (zucchini), asparagus, and feta cheese.

Answer 8

Butter. You can also add dried fruits, chopped nuts, diced veggies and meats. The skies the limit.

Answer 9

I always use stock instead of wate.

roast vegetables added tastes great (hot or cold)

Otherwise use lemon and herbs plus olive oil,

Answer 10

french beans which i have blanched but i cut them into 1/2 cm bits,some carrots (diced) n tomatoes. i put olice oil n some dries or fresh herbs,depending on the availability.good luck