ISO: Couscous recipes

[Snuff]

I am a first time buyer of Couscous, and I was just wondering if anyone has any great recipes? Nothing too fancy, maybe something with garlic in it...also can anyone tell me, is it easy to prepare?? Quick??

TIA

[jroseanne]

We love this one. I usually omit the raisins however.

North African Chicken and Couscous
From Cooking Light

2 cups water
1 1/2 cups uncooked couscous
1/2 cup golden raisins
1/2 cup thawed orange juice concentrate, undiluted
1/3 cup lemon juice
2 tablespoons water
2 tablespoons olive oil
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 3 breasts)
2 cups chopped peeled cucumber
1 cup chopped red bell pepper
1/4 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
Sliced green onions (optional)

Bring the water to a boil in a medium saucepan, and gradually stir in couscous and raisins. Remove from heat. Cover; let stand 5 minutes. Fluff with a fork.

Combine orange juice and next 6 ingredients (orange juice through black pepper); stir well with a whisk.

Combine the couscous mixture, juice mixture, chicken, and remaining ingredients in a large bowl, and toss well. Garnish with green onions, if desired.


Yield: 6 servings (serving size: 2 cups)

[Geo_nerd]

I make a very easy couscous side dish that we eat all the time in the summer.

I cook the couscous according to the package directions and let it cool slightly. While it's cooling I make a vinaigrette with:

Juice of one lemon
1-2 Tablespoons of Olive oil
2 cloves of garlic
Salt and pepper

I toss the vinaigrette, cooled couscous, 1 cubed zucchini, 1 chopped tomato and some feta cheese. Refrigerate for about an hour.

[Aubergine]

Snuff, couscous is one of my most favorite foods. surprised by your question; generally it "cooks" in 5 minutes, by soaking in boiled water or broth off the heat. my kids were raised on it, plain with some butter. it's wonderful for sopping up spicy stews. personally, i'm so glad that whole wheat couscous is now easily available.

i'd urge you to make a batch and see for yourself what it tastes like. it's pasta, you know, in it's teeny-tiniest form. but yet, it's so diffferent. i wouldn't put it in soup, for example, and it's not even a good replacement for rice. if you've ever had millet or quinoa, it's similar to that, but with a much sweeter taste. it's good cooked with broth in place of water. i'll see what i can find.

[sarah jane2]

The Mediterranean (sp?) couscous in the J/F 06 issue of CL is great! I love adding to it black olives, tuna and feta!