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Anyone eat cous cous?
Clank007
Posts: 2,799 Forum Member
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Hi,
I overheard a lady at work saying how cous cous was a delicious alternative to rice or spaghetti, but looking at a bag of it in the shops this lunchtime it doesn't say how to best cook it.
How do you guys cook yours if you have it? And is it a bland taste or do you add some sort of flavouring to yours?
Sorry for the ignorant questions
I overheard a lady at work saying how cous cous was a delicious alternative to rice or spaghetti, but looking at a bag of it in the shops this lunchtime it doesn't say how to best cook it.
How do you guys cook yours if you have it? And is it a bland taste or do you add some sort of flavouring to yours?
Sorry for the ignorant questions
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Couldn't be easier IMO
Same here. Boiling water and a lid or a plate on top for a few minutes. The packet said some complicated nonsense about steaming it on the hob, but you don't need to. This way works perfectly and is quick and easy.
It is bland though (I find it more bland than rice or pasta), so you definitely need to jazz it up with some strong flavours - plenty of seasoning and spice. It works well with 'wet' sauces because it soaks up the flavours.
On its own it can be quite bland, but not in an unpleasant way - just like plain pasta or rice. For extra flavour I often make it with stock instead of plain water, or crumble in a stock cube, or add some flavourings like garlic powder, fresh herbs, lemon juice, nuts (pistachios or almonds)...
My favourite couscous recipes:
Moroccan chicken, chickpeas, couscous, pistachios, goat's cheese
Chicken with lemon and courgette couscous
Herby salmon and couscous parcels
But what is nice,is to soak some sultannas and then add them,
Nice with a salad/grilled chicken.
I tried them but thought they were a huge waste of money.......compared to buying a standard pack of Cous Cous. Also doesn't AH say on the pack to fry it before adding water ?
I just put a few spoonfuls in a bowl and add boiling water and soak for a few minutes.........then I add it to the pan with my curry in and stir it around to soak up the juices.......
Must say when I discovered cous cous I pretty much gave up having rice
ps.......these days I don't have any 'carbs' with my curry, I use frozen peas as the bulking agent...........:o
not as far as i can remember, it would be a weird way to treat a dried food, and wouldn`t that stop it from taking up the water?
No don't think it needs to be fried. I've certainly never done it. I like the AH ones. Yes buying a plain packet of cous cous is cheaper, I've done it before but I don't use it that often so it's easier to buy AH ones
I usually make a batch then have it cold for lunch at work in a salad with chorizo and prawns or sometimes chorizo and black pudding along with some nice homemade potato salad or coleslaw. If I'm having it warm I usually do it with roasted or charred veg and have it with Moroccan spiced lamb steaks or a tagine.
We buy the AH ones as well. More often than not they are on offer at the supermarkets, two-for-one for example, so we buy a couple of packets then.
We've never fried them first either.
1)In a tagine
2)Pour boiling water or stock on it and wait for it to absorb the liquid.
3) Just add it to soups and stews. Stir and wait for it to absorb the liquid.
4)Boil it in stock, wait for it to absorb, Make some little balls,burgers or fritters and fry them.
I'll be taking the route of pouring boiling stock water over them and leaving them for a minute or two this eve,
Cant believe I've never heard of cous cous before though - must be a well kept foody secret?
Nice tip. I'll try that.
Clank007, maybe you could let us know if you enjoy your first cous cous dinner!
So's using it as cat litter. It's very popular, but also very orrible if cooked badly. It's semolina.. remember that from school dinners?
I've had some very nice Morrocan/Tunisian dishes with it, just not much luck cooking it myself. But having seen some of the suggestions here, may have another attempt.
I find that it's deceptively voluminous, so you can add loads of ingredients before you get a good ratio. The veg I add is mostly raw and the stuff I use elsewhere, so a combination of garlic, red onion, finely chopped/grated carrot, olives or raisins (not together as their flavours clash), peppers, tomato (chopped beforehand with the juice added to the stock), courgette and aubergine (cooked), chick peas etc. For protein, I mostly use chicken. Basically, you can tailor it to whatever flavour you like.
I went from semolina with strawberry jam on it as a child onto "cous cous" as an adult.
So cous cous in to a pan then 2 parts stock.
I like to add a spoonful or two of ratatouille. If not that then some chopped veg such as red onion and peppers (jarred roasted red peppers).
Finish with lots of fresh herbs.
Usually serve it with slow shredded meat. I find lamb is best, but gammon shank, rare steak, duck....
the power of DS !.............:D