how do you cook or prepare cos cos?

Answer 1

Do you mean couscous? If so, this is a semolina "grain." This is actually a pasta made from semolina flour shaped into little sand sized bits.

The ratio is usually 1 part couscous to 1 1/4 parts liquid. So if you use 2 cups of dry couscous, you're going to want to use 2 1/2 cups of liquid.

Boil the liquid (I prefer stock or broth because it adds more flavor) and add a tablespoon or two of olive oil or butter, maybe some salt and pepper or any combination of seasonings you want. Once the liquid comes to a boil, add your dry couscous, give it a quick stir, cover and turn off the heat.

The couscous is so fine that the carry-over heat will steam the couscous perfectly even with the heat off as long as you boil the liquid first.

Wait 5 minutes after turning off the heat, fluff with a fork and serve warm.

Answer 2

Couscous

* 1 cup of couscous
* 1 cup of lightly salted boiling water
* 1 cup of chopped dried tomatoes
* 1 handful of chopped flat leaf parsley
* The juice and zest from half a lemon
* A splash of extra virgin olive oil
* A sprinkle or two of salt and pepper


Directions:
Couscous

1. Pour the water and tomatoes into a small pot and bring them to a boil. Turn off the heat then stir in the couscous. Cover it and let it rest for ten minutes while its tiny grains absorb moisture.
2. When the couscous has rehydrated and tenderized, stir in the parsley, lemon, olive oil and seasoning. If there are any leftovers put them in the refrigerator. They’ll be even tastier tomorrow!

Answer 3

Follow the directions on the side of the box or bag, using broth in place of water or water and bullion cubes, or a combo of either broth or water and tomato sauce. Season with garlic and onion, salt and pepper, and a little butter or olive oil. Saute some onions and garlic and bell pepper in olive oil and seasoning, along with some beef or chicken tidbits and once the couscous is fluffy, toss in your saute mixture, serve with a salad and rolls. Enjoy.

Answer 4

Boil some water or chicken broth. Chicken broth will make it taste better. Then add an equal amount of cous cous to the water/broth. Let stand five minutes, fluff with a fork, and then.....enjoy.

I love cous cous because it is easier than rice and you can get whole grain cous cous which has both a ton of iron and protein.