i hope i can post this here, does anyone cook with couscous?

[NotTheMomma]

Thanks for this thread! I was looking at either recipes online, or through my many cookbooks, and kept seeing recipes for couscous. I'd NEVER heard of it, and most of our stores didn't carry it. Found it at Krogers with their international foods. I was going to get a 5lb container, but was afraid we wouldn't like it, or know how to use it, so I just bought a box of it. NOW I can't find those recipes that had it. No idea where I saw them, but they all looked marvelous.

I'm going to try some with Balsamic Grilled Chicken, and see how it goes. WISH ME LUCK! Never cooked it, never ate it.

If only I could remember where I saw all those recipes that called for it.

 

[Crusty McPottydoodle]

I consider cous cous, rice and quinoa to be interchangeable.

Anything I would serve over rice, I will serve over cous cous or quinoa.

Remember, cous cous is wheat based, so if you have anyone in your family who is celiac (like my brother) or has problems with gluten, don't feed them cous cous.

 

[ranchhand]

Couscous is like tofu- it absorbs the flavor of whatever you put in it. We love it.

 

[Amethyste]

EDIT: I know this says tabbouleh, or cracked wheat....I often substitute couscous that has been cooked in chicken broth/lamb broth till it is cooked...then drain it <if it needs it> and let cool a bit.
**********************************
EASTERN MEDITERRANEAN TABBOULEH

Nice change from a pasta salad! I lessened the amt of tomato, and added a chicken breast, poached in herbs and then diced. I also change the chicken breast for turkey as well, or very thin slices of cooked beef/lamb, cut into little bites.


14 Tbs Old World bulgur wheat
3 1/2 cup boiling water
1/2 Tbs dehydrated mint leaves
1/4 cup green onion, minced
1 lg. tomatoes, seeded and chopped
2 5/8 Tbs fresh lemon juice
1/4 tsp salt
1/8 tsp black pepper
1/2 cup mayonnaise
Romaine lettuce leaves



Put bulgur wheat in bowl and add boiling water. Cover and let stand for 2-3 hours, until wheat has expanded and is light and fluffy. Drain off excess water. Transfer the sieve and shake until dry. Return to bowl and mix in the remaining ingredients. Cover and chill well. To serve, mound tabbouleh in center of large platter and surround with greens. Use romaine leaves as scoops.


Servings: 5

This is the website I got this from a good while back... giving credit where its due!
http://www.cooks.com/rec/view/0,1622,151179-246206,00.html

 

[Rosalind]

Cook 4 servings' worth couscous with the following added to the water:
1 handful shelled pistachios
1 handful raisins or currants
2 grated carrots
1 finely chopped medium onion
2-4 whole cardamom pods (black cardamom if you can find it)

When the couscous is cooked, pick out the cardamom pods. Pour the following dressing on top:
1/3 c. orange juice
1/3 c. peanut oil
1 1/2 tsp. salt
1 pinch saffron (optional)