Cous cous

[cutejenna04]

Hey Guys,

I love cous cous, but i am finding it really hard to find a recipe that uses it? Anyone got any recipes out there for it?

Thanks x

[missrandom]

theres a really nice philidelphia one. Its something like cous cous topped with oven roasted veg (chop veg of choice ie peppers, carrotts etc, drizzle with olive oil, bake in oven on high till roasted). Then you make a sauce with Philly, add a little milk to thin, add fresh mint, lemon zest and a squeeze of lemon juice, stir it, and then pour over the top of the veg and cous cous.
Also I love Ainsley Harrietts spicy morrocan cous cous.

[spudqueen]

I buy the packets of mediterranean flavour cous cous and use it to stuff boiled red peppers - delicious.

[BBWCHATT]

Creamy Couscous

1 cup couscous
1 cup boiling chicken stock
water to cover
2 tablespoons butter
4 skinless, boneless chicken breast halves
2/3 cup heavy whipping cream
1/2 cup sweet corn
2 tomatoes, chopped
1/4 cup fresh chopped tarragon
salt and pepper to taste
1/2 lemon, juiced

Put the couscous in a small saucepan. Add 1/2 of the boiling chicken stock and enough water to cover. Simmer for 3 minutes, remove from heat and set aside.
In a large skillet or wok, heat the butter/margarine until it sizzles. Add the chicken breasts and saute until lightly browned. Add the other 1/2 of the chicken stock and the cream and heat gently until just boiling. Mix in the corn, tomatoes and 1/2 of the fresh tarragon. Heat through for 1 minute and season with salt and pepper to taste.
With a fork fluff up reserved couscous. Add a handful of tarragon and the lemon juice. Salt and pepper to taste. Spoon the couscous and chicken onto serving plates and garnish with the remaining tarragon.

[BBWCHATT]

Garbanzo Couscous

1 cup water
1 cup uncooked couscous
1 (15 ounce) can garbanzo beans, drained
2 roma (plum) tomatoes, thinly sliced
1 cucumber, peeled and sliced
1/2 teaspoon olive oil
1/2 teaspoon Balsamic Vinegar
Lemon/Lime Juice (Optional)
garlic powder to taste
salt and pepper to taste

Bring water to boil in a medium saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.
In a large bowl, mix couscous and garbanzo beans. Toss in tomatoes and cucumbers. Stir olive oil and vinegar into the mixture. Season with garlic powder, salt, and pepper.

[BBWCHATT]

Mediterranean Chicken

3 1/4 cups chicken broth
1 cup quick-cooking couscous
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into cubes
1 pinch ground black pepper
1/4 cup finely chopped jalapeno chile peppers
1 carrot, thinly sliced
1 zucchini, diced
3 green onions, thinly sliced
1 1/2 teaspoons grated fresh ginger root
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander seed
1 teaspoon cornstarch

In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes.
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside.
Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes.
In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.

Metric:
770 ml chicken broth
175 g quick-cooking couscous
30 ml olive oil
4 skinless, boneless chicken breast halves - cut into cubes
1 g ground black pepper
45 g finely chopped jalapeno chile peppers
1 carrot, thinly sliced
1 zucchini, diced
3 green onions, thinly sliced
3 g grated fresh ginger root
3 g curry powder
1 g ground coriander seed
3 g cornstarch

[cutejenna04]

Thanks guys! These are great ideas!

Cheers

Jen x

[WeAreBongo]

Cous Couse Fritters with Feta

175g couscous
200ml hot vegetable stock
1 egg, beaten
3 tbsp natural yogurt
85g feta cheese, cut into 1cm cubes
50g SunBlush tomatoes, finely chopped
3 spring onions, finely chopped
2 tbsp sunflower oil or vegetable oil

1. Measure the couscous into a large heatproof bowl, pour over the hot stock, then cover with cling film. Leave to stand for 5 mins or until the couscous has absorbed the stock and is soft. Add the egg and yogurt and mix well. Season, then fold through the cheese, tomatoes and spring onions.

2. Divide the mixture into 4 and shape into burgers. Heat the oil in a non-stick frying pan, then cook the fritters over a medium heat for 3 mins on each side until golden. Serve with a green salad and a spoonful of your favourite chutney.

[Royal Pollen]

cous cous is so easy. just put 250 grams in a bowl with a little salt and poor over 250 ml of boiling water. leave to soak in for 2 mins and you're done once fluffed up with a fork.

you can add any additional flavours you want. add some butter or/and olive oil, some coriander or some lemon. whatever you fancy the world is yours

serve with a tagine. perfect north african food. Yummm

[hammerman]

I always have couscous instead of rice, pasta or potatoes....you can have it with anything by cooking the way royal pollen says above.

I often have it with a curry or sweet and sour instead of rice...made with pilau stock and lime juice