Cous Cous

zervi2003

Does anyone have any tasty recipies for Cous Cous? I am not a big lamb/mutton lover so anything veggie or with chicken would be ideal.

Thanks a mill!

bonkey

bring 1 cup of water to the boil, add salt, and remove from heat.
Add 1 cup cous-cous, and mix well. You need to fork it through every minute or so to prevent it "clumping".
Once the couscous is beginning to fluff, add 1/2 tblsp sunflower oil and fork it through.
Allow to cool, until just warm.
Add 1tblsp apple vinegar, and about 1/2 tblsp vinegar (less if you don't want as much bite). Once more - fork through.

Finely dice 1 medium-sized tomato, about an equivalent amount of cumcumber, and 1-2 spring onions (2 if the bulbs are small, else 1).
Chop 1 large handful coriander.
Mix all this through.

Eat warm/cold/chilled, but don't reheat at all.

Yum.

It'll also keep up to 3 days in the fridge.

pickarooney

Fry a few chicken drumsticks in olive oil at very high heat until brown. Remove.
Repeat with several chopped carrots, parsnips, tomatoes (and possibly red peppers) and whole onions with cloves stuck into them.
Add spices, either Ras-el-Hanout or a mixture of cumin, coriander, paprika and saffron. Several cloves of garlic.
Add some harissa/sambal/chili paste.
Leave to boil for several hours on low heat.
Boil some chickpeas with a few chopped courgettes in a separate saucepan.
Make the grain by mixing a small amount of the juice of the meat/veg with the dried couscous then steaming it for about 10 minutes.
Mix. Eat.

catspring

cook the cous cous as bonkey said til it's beginning to fluff. then add a jar of antipasti mixed peppers (think that's the boys- they're in a jar of oil, normally beside the pickles in the supermarket); drain off the oil and slice them so that they're bite-size or smaller.
cut red (you could use any colour but i like the sweetness of the red ones) peppers in half and roast for about 10mins in a fairly hot oven (you could use field mushrooms instead of peppers-no need to cut in half, just roast them).
then stuff the peppers/mushrooms with the cous cous mixture and grate some cheese on top. stick 'em back in the oven til the cheese is melted and has turned a golden brown.
this is great on its own as a snack or as a side dish with a main course.