Cous Cous

[anonymous-user]

[redacted]

[miniman]

Yes add the extras once it has stood and you have fluffed it up. I also like to add pine nuts, sultanas, paprika, roasted veg (not all at the same time, mind!)

[Trustmeimadoctor]

i think i prefer bulgar wheat more so go that a go too

[Marf]

Chicken, chilli, pine nuts, chopped up raw mange tout!

[D1ngd0ng]

Some shallots always go down well with me and try soaking in stock rather than water.

[Slagathore]

I used to put half a chicken Oxo cube in with mine.

[JFReturns]

Tucking into some cous cous right now



You can add anything you like, and even soak it in light stock rather than water. I like to keep it simple, adding lemon juice and olive oil to keep it moist and whatever else I've got to hand.

[Leebo77]

D1ngd0ng said:

Some shallots always go down well with me and try soaking in stock rather than water.

Lovely. And add a dash of white wine vinegar.

[Mobile Chicane]

Toasted pine nuts, sultanas and a waft of cinnamon over.

[prand]

I remember reading somewhere in a recipe for either couscous or tabboule (a sort of bulgur wheat alternative), that you should make the salad part (veg and herbs) the larger proportion of the whole.

I try and do similar and chuck whatever is to hand but usually most or all of the below: Usually makes a ton of stuff, great for a BBQ and the following week...

Salt & Pepper, vinegar, or lime/lemon juice, veg/chicken stock powder, olive oil, chopped fresh tomatoes, fresh or dried mint, chppped parsley, chopped cucumber, chopped peppers, finely chopped onions, sliced olives, chopped sun dried tomatoes.

Have also included chopped courgette, asparagus (char grilled & chopped is nice...) mushrooms, at a push, sweetcorn or raisins!

[grantone]

It's become a regular quick dinner at home; soak with a chicken stock cube, pop some frozen roast vegetables in a frying pan with dried herbs and add the cous-cous for the last minute of cooking the veg. Lovely with roast chicken, feta and sundried tomatoes.

[pidsy]

my favourite is adding

sweetcorn, fresch chilli and a squeeze of lemon juice.

my mouth has gone all juicy thinking about it!

[Flibble]

I normally add lemon juice and oil before the water so they get nicely infused through as it cooks. I'd add anything else after though.

[Mark Benson]

Get some Veg Bouillon (the Marigold stuff is nice) and make it up with that, much nicer than plain water.

[Steve Evil]

A good dollop of Pesto stirred through it is great, along with some chopped veg and lime/lemon juice.

[Fatrat]

Add butter, seasoning and lemon juice. Add boiling water and cover so that it steams. Leave for 10 minutes.

Fluff up and add whatever takes your fancy.

Lovely!

[Kneetrembler]

This is a pretty good site with different recipes for Cous Cous

150 different Cous Cous recipes

bohemianrevolution.com

[zygalski]

anonymous said:

[redacted]

Use freshly boiled chicken stock (from a cube is fine) in place of the water.
Makes a massive difference

I stick the raw cous cous into a large bowl & add
-finely sliced caramalised onions
-toasted pine nuts
-finely chopped dried apricot
mix well, then pour the hot stock over & cover with cling film for 5 minutes.
Uncover, fork through to fluff it up, then add
-finely chopped fresh coriander
-a good squeeze of fresh lemon juice.
Check the seasoning. Cous cous can take a lot.

Simple & delicious!

[acd80]

Peas, chicken breast and hot sauce.

I haven't tried the chicken stock though-I will be trying that!

[PandaEyes]

anonymous said:

[redacted]

We've left it covered in the fridge for a couple of days, doesn't normally last much longer than that though......too tasty so it gets eaten quickly.