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by bookworm on April 18th, 2009
i love couscous!
i don't really have a specific recipe, but it's fun to just mess with the broth when you're boiling it.
i use beef stock instead of water, add in about
1 tbsp of minced garlic
2 tbsp of minced onion
1 small can of chopped mushrooms
maybe some cilantro, lemon, whatever's around the house.
if you're looking to make a meal out it, i'd suggest cooking some shrimp separately and just mixing them in to the cous cous. yum!
by Little Miss Dangerous on April 19th, 2009
I do like couscous. I use them in any recipe in place of rice, usually dishes that involve chicken. Many of the seasoned boxed varieties make it simple to create tasteful dishes without a recipe of sorts.
by teresa on April 18th, 2009
sweet couscous
2 cups couscous
3 cups water
1-3/4 cups raisins
boiling water to cover
2 Tbsp butter
1 onion, chopped
4 Tbsp slivered blanched almonds
1/2 cup chopped dried apricots
2 Tbsp cinnamon
1/2 tsp turmeric
1 tsp ground ginger
sea salt to taste
3 Tbsp honey
2 oranges, peeled, white membranes removed, chopped
Instructions:
Place the couscous in a bowl and pour on the water. Let sit while you prepare the remaining ingredients.
Place the raisins in a bowl and pour on boiling water to cover. Let sit 15 minutes, then drain and retain the soaking water. Add water to measure 2 cups.
Heat the butter in a heavy-bottomed, lidded saucepan, in the bottom of a couscoussiére or a flame-proof tagine. Sauté the onion over medium-low heat until it begins to turn golden. Add the raisins, almonds, dried apricots, spices, honey, and soaking liquid from the raisins. Cover and simmer 25 to 30 minutes.
Meanwhile rub the couscous between the palms of your hands, then place in the top part of the couscoussiére or in a steamer above the simmering sauce and steam 25 to 30 minutes. Transfer to a platter and toss with the sweet, spicy sauce and the oranges. Serve at once.
by chiism1 is gone 4 good on April 18th, 2009
Love couscous, but don't have any special recipes :(
by Anonymous on April 18th, 2009
I like couscous, I made it from a Near East (brand) boxed kit with all the spices.
http://tinyurl.com/cfhga7
by MisterKnowItAll on April 18th, 2009
Cous cous rules; smallest pasta on the planet; super easy to cook; use the same ideas you might with a rice or pasta and you can do most anything.
On a range of 1-10, what are your cooking skills?
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| 11 people like this
What do you put on your omelette? other than onions, tomato, end chili, Im looking to try someting new
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| 1 person likes this
Do you like your chili hot, medium, or "just leave it on the stove for a while"?
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| 1 person likes this
Two more days of freedom...what should I cook in my new crockpot?
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Does anybody here know how to cook Bahamian dishes? If so, what dish?
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| 1 person likes this
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Comments
Nice.
by MisterKnowItAll on April 18th, 2009
Thankyou. I was just looking for a variation on plain couscous. I don't mind it plain, sometimes I cook it in chicken stock. My kids usually leave it on the plate so I figured I would ask to see what other people do. Cilantro sounds good to add. +6
by lovebettafish on April 18th, 2009
I prefer chicken stock to beef, but it's about what flavor you prefer. Cilantro is one of the best things ever discovered in the culinary world. Fresh basil is good for it, too. I'd skewer those shrimp on lemongrass and grill them, then lay them over a nice bed of cous cous.
by MisterKnowItAll on April 18th, 2009
that sounds delicious. i'll probably make that sometime next week-haha
by bookworm on April 18th, 2009