Cous cous- I'm s@#*% at it!

[Bill]

Cous cous takes a hell of a lot of flavour imo.

I use chicken stock to cook it and add butter, lemon juice, roast veg, spring onions and lots of coriander, taste it then add more...

[jamesh764]

Dice a red pepper and an onion. Fry them in olive oil until they go soft. Add a teaspoon of fennel seeds and stir it for a minute. Add a teaspoon of ground coriander and stir it all about for another thirty seconds. Chuck in 250g of the dreaded cous cous. Add a litre of vegetable stock and the juice of half a lemon. Bring it to the boil, then take the pan off the heat and leave it for 15 or 20 minutes until all the stock has been absorbed. Fluff it all about a bit with a fork just before serving.

[ofcorsa]

I roast garlic, tomato and pepper in olive oil well seasoned

added to cous cous made with boiling chicken stock, once left for ten minutes mix through knob of butter . I always use a plastic bowl, turns out fine.

[Type R Tom]

Recently I've used those new “flavour pots” instead of chicken stock. The Mexican one works quite well flavouring plain cous cous.