couscous

[gobucks]

I've never made couscous before, is that odd? I'd like a good tried and true recipe. I plan on making Kel's bruchetta chicken next month (April 17th) for my monthly dinner night when it's our turn to host.

Thanks in advance ladies!

[emibee]

I just made Beans couscous last week, and it was soooo yummy! She posted it under sides in the veggie section. You should try it, it's very easy to make.

[gobucks]

Ah, thanks! I looked under rice though I know coucous is a grain. Didn't think about veggies. I'm off to take a look, thanks!

[bee]

I think it is under Veggie Delights (vegetarian). I don't make it enough but I know Chefkel does.

[gobucks]

Okay, I found it. It looks good, but I'm not sure how well it would go w/the chicken bruschetta?

[bee]

This is Doreen's recipe that she posted on another message board.

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Market Fresh Couscous

1 tablespoon olive oil
1 package NEAR EAST Toasted Pine Nut Couscous or Roasted Garlic & Olive Oil Couscous Mix
1 cup cut asparagus (1-1/2 inch pieces) or sliced zucchini
1/2 teaspoon grated lemon peel
1 cup mixed baby tomatoes, cut in half or 1 chopped tomato
1/2 cup crumbled feta cheese
1 to 2 tablespoons chopped fresh basil
1/4 cup toasted chopped walnuts

1. In large saucepan, bring 1-1/4 cups water, olive oil and contents of Spice Sack to a boil.

2. Stir in asparagus, lemon peel and couscous. Remove from heat. Cover; let stand 5 minutes.

3. Fluff lightly with a fork. Toss in tomatoes and feta. Sprinkle with basil and walnuts before serving.


4 Servings

[bean]

gobucks said:

Ah, thanks! I looked under rice though I know coucous is a grain. Didn't think about veggies. I'm off to take a look, thanks!

Couscous is a teeny tiny pasta.

Here is mine w/pic.

cookinmonkey.proboards82.com/index.cgi?board=veg&action=display&thread=1174662823

[bean]

I have been making couscous ever since we went to Key West about 12 years ago. It was the first time I had it and became addicted. You can do anything you want and it always turns out. You can make it with nothing but broth and it's done in 5 to 10 minutes.

[gobucks]

Thanks girls. I give both of these a try before dinner night if I ge a chance.

[nini]

here are a few i have been making for years. i got these recipes in Holland from a friend that was from Morocco.

Couscous with Mergez Sausage

Ingredients:

1-1/4 cups instant couscous
1-1/2 pounds mergez ***
5 scallions
1 medium to large ripe tomato, 8 to 12 ounces
1 4-ounce jar whole pimientos or roasted red bell peppers
20 oil-cured black olives, preferably pitted
1/3 cup packed fresh mint leaves
2 tsp ground cumin
Salt
Cayenne pepper

Instructions:

Run the hot-water tap and put 3 cups hot tap water in a 2-quart saucepan over high heat. Cover and bring to a boil. Add the couscous, stir, and reduce the heat to medium. Cook, uncovered, for 4 minutes, stirring once or twice. Turn off the heat, cover, and let the couscous steam for 6 minutes. (Or put the couscous and 2 cups hot water in a microwave-safe container and cook on high power for 4 minutes, then let the couscous steam for 6 minutes.)

Meanwhile, put a large, heavy skillet over high heat. Cut the sausage into 4-inch pieces. Add the sausage to the skillet, cover, and cook for 3 minutes. Turn once and cook for 4 minutes.

While the sausage cooks, trim the scallions and remove all but 1 inch of the green part. Halve the scallions crosswise, put them in a food processor, and pulse until coarsely chopped. Core and quarter the tomato. Quarter the pimientos. Pit the olives unless already pitted. Put the tomato, pimientos, olives, and mint leaves in the processor with the scallions and pulse several times until coarsely chopped and combined. 4 Put the steamed couscous in a mixing bowl and add the scallion mixture, cumin, and salt and cayenne to taste. Mix and fluff with a large fork. Transfer the couscous to the center of a serving platter and place the sausage around the edges.

*** Mergez is a thin, spicy North African lamb sausage available in specialty and butcher shops. Other spicy sausage such as chorizo, hot Italian sausage, or spiced poultry sausage can be substituted.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Jewelled couscous

Ingredients
700mlchicken or vegetable stock
12oz couscous
1 lemon, grated rind only
4 tbsp extra virgin olive oil
2oz toasted flaked almonds
3oz ready-to-eat dried apricots, chopped
2oz sultanas
3 tbsp chopped fresh parsley
salt and freshly ground black pepper



Method
1. Boil stock in a saucepan. Pour in the couscous in a thin stream and stir in lemon rind. Cover pan, remove from heat and leave for 5 minutes, fluffing with a fork after 2 minutes.
2. Drizzle over olive oil and stir in almonds, apricots, sultanas and parsley. Season.
3. Either serve immediately or cover with foil and keep warm in the oven for up to 30 minutes, or allow to cool, cover with clingfilm and reheat in a microwave oven.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The Best Couscous


Ingredients

1 Can Chickpeas
5 Medium Onion -- Sliced
2 Pounds Lamb -- Cubed
2 Pinches Saffron
1/2 Teaspoon Turmeric
1/2 Cup Butter
Salt And Pepper -- To Taste
Cinnamon -- To Taste
5 Medium Carrot -- Chopped
2 Small Zucchini -- Sliced
1 Can Tomatoes -- Chopped
4 Cups Couscous -- Cooked
1/2 Teaspoon Ginger
1/4 Cup Sugar
4 Sprigs Parsley -- Chopped
4 Sprigs Cilantro -- Chopped
3 Tablespoons Olive Oil
1 Cup Almonds -- Optional
1 Quart Beef Broth

Directions

Place lamb, onions, saffron, butter and tumeric in a large stock pot, cover with broth and bring to a simmer. Simmer for 1 hour. Add ginger, sugar, cinnamon, salt, and pepper. Simmer for 10 minutes. Add tomatoes, parsley and cilantro. Simmer for 10 minutes. Add carrots and chickpeas. Simmer for 20 minutes. Drizzle with olive oil and serve over couscous.
Serves 4

[gobucks]

Thanks nini, I just saw these.