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Cous Cous

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By sam from worthing 27 Apr 2012 08:17	Cous Cous this weekend - I am going to bravely attempt a yucky food stuff -cous cous. lol. can anyone help with ideas to make cous cous appealling and tasty - shall be serving (maybe) with a chicken tagine. I even brought a teeny tiny tin of chick peas - even more bleurghhh - maybe next week for that challenge! thanks Reply Quote
By Yummy 27 Apr 2012 08:34	Couscous Add some colour with finely chopped mixed peppers, and sweetness with chopped apricots, lots of mint too. I make the couscous up with hot water that has a stock cube added so that it isn't bland. I use Kub d'Or but you can use any chicken or veg stock cube. Good Luck Sam, let us know how you get on Reply Quote
By RachelF 27 Apr 2012 10:12	couscous Add roast mediterranean vegetables and maybe some fet cheese, if the latter is not too much? You could make it into a kind of kisir by adding lots of fresh herbs e.g. http://mideastfood.about.com/od/soupssalads/r/kisirrecipe.htm Reply Quote
By Saffy 27 Apr 2012 12:02	Cous Cous Would suggest you steam it over stock Sam - so much lighter and fluffier. Add some butter or olive oil, seasoning, some chilli flakes or harissa. I always add chopped fresh tomatoes, tiny chopped cucumber, lemon juice and mint and coriander. My favourite couse cous recipe is roasting a tray of veggies (aubergine, peppers, courgettes, tomatoes, onions, galic, chilli flakes, nalsamic vinegar, olive oil and fresh thyme and basil. Roast the veggies and cover with foil as soon as they are done to get the juices and then mix with steamed cous cous. Reply Quote
By Sue G 27 Apr 2012 15:17	Couscous How can you not like couscous Sam, we eat it maybe three times a week. What i do is, take a large frying pan, add some oil, when hot toss in your couscous and keep stirring around the pan until it colors. After i pop it in a saucepan and add what ever stock i have made(has to be boiling hot) put enough in just to cover and pop on the lid and leave for 5 to 10 minutes depending on the size grains you bought. Then add extra ingredients. Over here in Lidl's they do frozen mix mexican veg. I cook the couscous in oil, boil up the frozen veg, when veg is cook add to coucous and leave to fluff up, give it a good stir after 5 mins, cheap & cheerful for the kids lunch. Reply Quote
By Expat Badger 27 Apr 2012 15:34	cous cous we like it too - having it tonight with fish in fact. 1 cup couscous in big bowl - pour in 1 cup hot stock, cover with plate and leave 5 mins then add lemon juice, chopped fresh coriander, toasted pine nuts and a bit of evoo (and black pepper). Use a fork to mix so doesn't go claggy it's very filling...you don't need an awful lot Reply Quote
By janjam 27 Apr 2012 21:04	Couscous http://www.bbcgoodfood.com/recipes/8163/harissa-couscous is a wonderful recipe - had never really seriously considered couscous as a family favourite but this recipe has converted us. Reply Quote
By sam from worthing 28 Apr 2012 07:57	CousCous well you have all inspired me to have a reall good go. I love the sounds of saffys idea. and actually yesterday i was browsing through back issues of good food - and found a couple of nice sounding ideas (from a few 2009 issues) now i have a lot of choice - lets hope my harissa paste is still in date, lol. thank you all. I shall let you know how we get one with the stuff. Reply Quote
By Linzechris 28 Apr 2012 09:35	Cous Cous Last night we went out to eat and I had mixed fish kebabs which were served over a bed of cous cous which had chopped mixed med type veg in it which were tandoori flavour.It was to die for! Reply Quote
By sam from worthing 28 Apr 2012 12:39	couscous convert well, verdict - fabulous. how i cooked it - just under half a tea cup of couscous, more or less the whole tea cup of hot chicken stock, in a saucepan, stirred it for 5 mins on heat (gentle) then removed from heat and stirred in a tablespoon of homemade harissa paste and let sit for a few mins. served with a chicken tagine. was divine. am gonna try some mixed veg ideas as they do sound yummy. I obviously had a bad recipe when i made it before - so long ago i can't remember - maybe it was plain couscous?? thank you all for your help. Reply Quote
By Gillian McVicar 28 Apr 2012 16:27	Gill I use onion or spring onion, lemon rind, lemon juice, olive oil and lots of herbs. When serving with chicken, tarragon is lovely. Reply Quote
By Sue G 29 Apr 2012 11:17	Couscous Hi Sam, Glad you like your couscous. Yes plain couscous on it's own is boring and tastes of nothing, bit like quinoa on it's own. Never buy the ready made salad type in the supermarket, they are terrible. Reply Quote
By Julia Chapman 08 May 2012 15:53	Cous Cous Dim question, this, but since you folks are so familiar with the stuff... So many recipes, including the packet instructions tell you to add hot water or stock to the grains, leave for a time, then fluff up with a fork & it's ready to eat. My question (at last) is: hasn't the cous cous gone cold after the waiting time? I know you can eat it cold as a salad ingredient, but if I'm serving with grilled chicken, fish, chops or something, I would want it to be as hot as the protein. I always feel I must be missing something obvious in the preparation. Enlighten me, please! Reply Quote
By Welshcookie 08 May 2012 17:00	Cous cous If you do it just before you eat it will stay warm. Reply Quote
By Kilmory 08 May 2012 18:02	Couscous I soak couscous in stock as directed and then zap it in the microwave (1000w) for 45 seconds, then it is hot and fluffs up nicely with a fork. Kilmory Reply Quote