Any ideas for couscous

Question

I am vegetarian and have "lots" of cous cous in the cupboard, im wondering if anybody has any recipes or other uses for cous cous as im getting bored with the "boiled and fluffed" variety now.....

Answer 1

here you get a list of all vegetarian recipes enjoy them.

Answer 2

I've always liked to cook down a whole bunch of mushrooms with a lid on the pot. Remove them from heat when they are just simmering in their own liquid. Drain so you can see how much liquid they've yeilded and just add enough water for the amount that you require. Back into the pot with the mushrooms to boil and then add the cous cous. You get a delicious mushroom flavor throughout the cous cous.

Answer 3

my dad prepares it normally and adds a can of tomato chunks to it.  it's pretty good.

Answer 4

Put some butter, garlic salt and lots of parmesan cheese on it... It tastes amazing.

Answer 5

This is my summer time Couscous Salad that I often make for my family or for company:

1 box couscous

1 chopped cucumber

1 large handful cherry tomatoes

1/2 cup chopped parsley

1/4 cup chopped dill

1/4 cup chopped mint.

1/4 cup chopped red onion

1/4 cup chopped green onion

1 can quartered artichoke hearts

1/2 can chickpeas

handful of black greek olives

1/4 cup toasted pine nuts or pepitos

Juice from 1 lemon

1 tablespoon dried oregano.

Add olive oil, red wine vinegar, salt , and pepper to taste.

Cook and cool the couscous.  Add all of the remaining ingredients and mix well. It makes great leftover salad.  I generally add feta cheese to it but can be omitted. It's a really versatile recipe so if you are missing an ingredient, it will still be good.

Answer 6

make the cous cous add tin tuna and blanched snow peas ,red onion and lemon juice mixed with olive oil for dressing easy and yum ( if you dont eat any meat at all add kidney beans drained instead of tuna) .

Answer 7

Couscous is versatile because you can use it as a main course (with meat, nuts and fruit), a side dish, in a salad or even as a dessert! (Sweetened with fruits/syrups added) So it's a whole meal!

This is one of my favorites:

1-1/2 cups sliced almonds

1/4 cup olive oil

1 chicken (3 pounds), cut into 8 serving pieces

2 medium onions, diced

2 pounds butternut squash, peeled, seeded, and cut into

1/2-inch cubes (about 3-1/2 cups)

1 Tbsp turmeric

Pinch of saffron

1 Tbsp cinnamon

1/2 cup canned chick peas, rinsed and drained

8 cups chicken stock

4 cups instant couscous (about 1-1/2 pounds)

1/4 cup chopped cilantro

salt

freshly ground black pepper

Instructions:

Preheat the oven to 350°F (175°C). Put the almonds on a small sheet pan or pie plate and toast for 8 to 9 minutes, or until browned but not too dark. Set aside.

Put 2 Tbsp of the olive oil in a Dutch oven over medium-high heat. Add the chicken and cook until lightly browned, 6 to 7 minutes. Work in batches to avoid crowding the pan, which will make it harder to brown the chicken. Remove the chicken to a platter. Add the onions and squash and cook for 5 to 6 minutes, or until the onions soften. Return the chicken to the pot and add the turmeric, saffron, and cinnamon. Cook for 2 minutes, stirring well.

Add the chick peas and stock and bring to a boil over high heat. Reduce the heat to a simmer and cook for about 30 minutes, uncovered, or until the chicken is tender and the squash is cooked. Season with salt and pepper.

Put the couscous in a steamer lined with cheesecloth and place over the simmering stew. Cover and cook for 16 minutes, or until the couscous is cooked and looks swollen. Transfer the couscous to a decorative shallow bowl and season with 1/2 cup of the stew liquid, the remaining olive oil, and salt and pepper to taste.

Add the almonds and cilantro to the stew. Check the seasoning again, place the chicken pieces and vegetables in the middle of the couscous, and pour the broth around the edges. Serve immediately.

Yield: serves 4

Also, about.com has lots of recipes, too!