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Cous cous


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23 replies to this topic

#1 leo the lioness

Posted 17 February 2013 - 04:43 PM

Ok cous cous lovers hit me with what you do with it!



#2 ~Supernova~

Posted 17 February 2013 - 04:49 PM

Watching this thread with interest, have never cooked with it, but would be keen if it sounded tasty!

#3 envs

Posted 17 February 2013 - 05:00 PM

Cous cous salad

Thinly sliced continental cucumber, sliced again into strips, cherry tomatoes quartered, or normal tomatoes chopped, aftEr pulp is removed, cumin seeds, ground cumin, very finely sliced red onion, sliced pimento stuffed olives, chopped fresh coriander

Toss, adding more olive oil if desired, and season with more salt if required

#4 Riotproof

Posted 17 February 2013 - 05:05 PM

Love this recipe http://www.taste.com.au/forums/viewtopic.php?f=2&t=11957

#5 barrington

Posted 17 February 2013 - 05:22 PM

We add halved cherry tomatoes, avocado cubes, sliced spring onions and some italian dressing to the couscous and have it as a side to some grilled lamb.  Its currently DH's favourite dish.



#6 greypink

Posted 17 February 2013 - 05:23 PM

I love cous cous, it's great for quick lunches or dinners. Our favourites are:

*Warm beef salald - Mix in some Mediterranean seasoning when you add the water, then when ready add cucumber, red onion, tomoto, and some cooked beef strips (we use sizzle steaks because they cook super quick)

*Quick tuna salad - prepare cous cous then stir in a small can of flavoured tuna (we love lemon pepper) and whatever diced salad stuff you have on hand

*Another tuna one - mix in plain tuna to the cooked cous cous, add sliced boiled egg, some green beans (we cook them in the microwave to make it super quick), cherry tomoatoes and baby spinach or rocket.

You can add whatever seasoning you like, we just add a sprinkle of our preferred flavours when we're adding the water to the cous cous.

#7 Lissome

Posted 17 February 2013 - 05:25 PM

This is one of the best recipes in the entire universe. I am obsessed with this meal, please please try it!

http://www.deliaonline.com/recipes/roasted...e-dressing.html

YUM

#8 i-candi

Posted 17 February 2013 - 07:49 PM

I buy this

http://www.ainsley-harriott.com/products/r...tion-cous-cous-

Oh my it's too die for!!! I add it to my lunch salads !!!!

#9 BLBG

Posted 18 February 2013 - 07:19 AM

I add avocado, cherry tomatoes, corn, chives and sultanas, dress with olive oil, garlic, cracked pepper & paprika,
then top with BBQd lamb backstraps or lamb cutlets.
Super easy and super yummy. Healthy too!

#10 little bird

Posted 18 February 2013 - 07:32 AM

drizzle swiss brown mushrooms and any type of baby tomatoes with balsamic vinegar and olive oil. oven roast until softened.

cook couscous, add to rocket, avocado, fetta cheese and toasted pine nuts.

add baked mushrooms and tomatoes, plus a tiny bit of the pan juices.

devour. so simple and so yum.

#11 CalEliKat

Posted 18 February 2013 - 07:34 AM

Personally I prefer quinoa to cous cous.  You can do the same things as above but it is a grain rather than pasta and high in protien


#12 MintyBiscuit

Posted 18 February 2013 - 07:39 AM

My favourite way to do it is with roast pumpkin, toasted pine nuts and feta cheese. I also tried it with roast beetroot and feta last week, which was nice, but I think goat's cheese would work better.

I hadn't thought of putting pesto through it, will have to try it

#13 ~kuddlebug~

Posted 18 February 2013 - 08:32 AM

I made this the other day, it was delicious and my fussy toddler loved it!

http://www.taste.com.au/recipes/21903/chicken+couscous

I didn't use a whole chicken, just breast, and made a smaller quantity but it was very yummy and I can't wait to do it again!!

#14 Quack Quack

Posted 18 February 2013 - 08:44 AM

I make a big vegetable casserole in the slow cooker with an 800g tin of crushed tomatos as a base.  Just all kinds of veggies, any thing at hand.

Add in a mix of Curry powder, Saffron, Cumin, Tumeric and powdered Vegetable Stock, let it cook for a few hours until the veggies are soft but not mushy.
Mix through about 1.5 cups of cous cous and let it sit for 10 minutes... then eat YUM!!

If you like you can break up a BBQ chicken and mix it through at the end, and add some greek yogurt to serve.

#15 leo the lioness

Posted 19 February 2013 - 11:27 AM

Thanks everyone. DD is currently having a love affair with it and I wanted some other ideas for her to try. Loving the idea of roasted pumpkin, spinach and feta - all things she loves. Also liking the salad type dishes.

#16 B.feral3

Posted 19 February 2013 - 11:36 AM

For a delish salad on the table at BBQ's I add:

grated carrot
grated apple
saltanas
small diced capsicum
small diced red onion
small diced orange pieces
salt
pepper

It's really yum, you get crunch and sweet and savory all in one. Every time I go to make a different cous cous salad, I go back to this one because I know it's good!!

#17 kpingitquiet

Posted 19 February 2013 - 11:43 AM

I like to cook it in 1/2 water, 1/2 stock. Niiice and flavorful. I use it for saucy/soupy dishes or with baked/grilled meats. Yumyum. Also in cold salads original.gif

ETA: when I say use it with soupy things, I mean I serve the soupy/saucy things overtop a big serve of couscous.

Edited by kpingitquiet, 19 February 2013 - 11:44 AM.


#18 Appletree25

Posted 19 February 2013 - 11:46 AM

I've converted my other half to cous cous - this is his fav.

Butternut Pumpkin and Sweet Potato (Roasted) Warm Salad (can also be served warm)

Butternut Pumpkin
Sweet Potato
Coriander seeds ground
Cumin ground
Extra Virgin Olive Oil
Couscous
Vegetable Stock
Raisins
Fresh Coriander
Butter/margarine

Peel and cube pumpkin and sweet potato, season with ground cumin and ground coriander. Coat with a small amount of olive oil and toss. Place on an oven tray and roast for an hour in a 180 degree oven.

Bring stock to the boil then stir in the couscous, cover and allow to stand for 2-3 minutes. Add butter/margarine and heat again on a very low heat for 3 minutes while stirring with a fork to separate the grains.

Gently stir through the vegetables, raisins and chopped coriander.

Add Greek Yoghurt as a side - yummy.


#19 Maniacal_laugh

Posted 19 February 2013 - 11:57 AM

I make a cous cous dish every few months, take a few bites and realise that I still can't stand it  ph34r.gif. DD is the same, hates the 'bitty' texture. I wish I did like it as there are lots of great recipes for it.

Israeli cous cous on the other hand - now we're talking. Much larger pieces but bizarrely much more expensive.

Edited by tiggywinkle, 19 February 2013 - 11:57 AM.


#20 NSG

Posted 19 February 2013 - 12:04 PM

I roast thinly sliced vegetables and mix it in, and then add sundried tomato pesto as the sauce. Yum!!!!

#21 MissButtercup

Posted 19 February 2013 - 07:00 PM

My fav at the moment is simple cous cous, generous amount of mint, lemon juice and frozen peas (cooked of course).

#22 ADHDDad

Posted 19 February 2013 - 11:29 PM

QUOTE (leo the lioness @ 17/02/2013, 04:43 PM) <{POST_SNAPBACK}>
Ok cous cous lovers hit me with what you do with it!


I have a good recipe which tastes great and and can be used as a side or on its own.
Cut mixed veges into bite size peices (cherry toms, zucchini, squash, mushrooms, red onion, eggplant and garlic(or whatever soft veg is preferred). put in a grill tray and give a good splash of balsamic vinegar, olive oil and season. Grill until lightly charred and tender. Mix with cooked couscous and serve with lime wedges. Also goes well with chicken tenderloins crumbed with coconut and lime rind.

This started as a random slap up meal and is now a family fav, hope you get as much joy from this recipe as my family.

#23 Glr-r

Posted 20 February 2013 - 12:01 AM

I use pearl couscous which is much nicer imo, had it tonight in fact, fried some garlic, onion and herbs added 2 cups of chicken stock to pan and then a pack of cous cous http://blu.net.au/ then boil for 6 minutes, towards end throw in spinach, cherry tomatoes, slice avo and feta and sprinkle over top

#24 amesv

Posted 20 February 2013 - 04:29 AM

My favourite cous cous recipe is the Mersey Valley sweet chilli recipe: http://www.merseyvalley.com.au/recipe.aspx?id=2015




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