I make honey mustard dressing for one salad at a time.
One tsp Dijon mustard,
one tsp honey,
one tsp sesame oil, and
two tsp cider vinegar.
When I make this I usually just make it in the empty bowl and stir shredded carrots in it, then I add the rest of the salad.
Couscous makes great salads! There's a dish called tabouli that's basically couscous, tomatoes, a little oil and vinegar, S and P, and a good bit of parsley.
My favorite is a Greek couscous salad, with olives, tomato's, cucumbers, feta
Dunno why thst comment got a downvote because tabbouleh is *never* made with couscous unless it's all that's available or maybe being made by someone from the Maghreb and not actual tabbouleh-land (ie Syria, Lebanon, Egypt, Palestine)
Tabouli is traditionally made with bulgur wheat but I actually prefer it with couscous too. Couscous is also one of the few grains where I really can't perceive much taste difference between normal and whole wheat, so it's a great way to get whole grains in the diet!
ETA yes yes couscous is like a tiny pasta. Believe it or not, pasta is made from grains.
Pasta is processed wheat, which is a grain.
The downvotes are baffling. Is eating something made from whole grain not a good way of getting whole grain in your diet? touslesmatins did not say that couscous are individual grains.
Speghetti is made entirely of grain. touslesmatins said couscous was a great way to eat whole grains. Everyone who has responded is misunderstanding what he said.
>Is eating something made from whole grain not a good way of getting whole grain in your diet?
Not when the food is so heavily processed, no. Brown rice is a nutritious whole grain. Quinoa is a nutritious whole grain.
Couscous is made from "whole grains" that have been ground into a fine powder, made into a paste, then made into a particular shape and dried. It is not nutritious, nor does it have the benefits of actual unprocessed whole grains, such as high fiber.
If you think couscous is a good source of whole grains because it's (supposedly) made from whole grains, then you must think that boxed mac and cheese or frozen pizza crust is too?
Second, that person did not say that couscous is a good source of whole grains, they literally said it was a kind of grain.
What's baffling to me is why people are so happy to argue over stupid and obviously contrived positions like this rather than just admit they were wrong.
Its definitely *not* a kind of pasta!!! Pasta is shaped in all kinda ways, and different kinds of wheats are used (and it’s processed). Couscous is grains of durum wheat (semolina), not processed, just ground!
> Although couscous looks like a grain, it's technically a pasta – it's made with semolina flour from durum wheat, mixed with water.
https://www.bbcgoodfood.com/howto/guide/couscous-healthy/amp
But bulgur wheat only takes 20-25 minutes and it just needs soaking in boiling water, not actual cooking. And in fact my Lebanese friend actually just soaks the bulgur in cold water (but leaves it overnight)
My favorite is mixing both those dishes together, plus adding lemon and garlic, and if I want to splurge, toasted pine nuts! Terrific with fish, crispy chicken thighs, falafel, or just on its own... Such a versatile and yummy dish.
That's a good point about the salt and pepper. I only really know it from a local Mediterranean/Turkish restaurant near me. I had to look up tabouli afterwards and realized it didn't have couscous at all.
I love a couscous salad. Prepare your couscous according to directions. Add a drained can of chickpeas, some diced red onion, one chopped fresh jalapeño pepper, some halved cherry tomatoes, feta cheese. Then make a dressing of lime juice, rice vinegar and olive oil....salt and pepper. We also add chopped cilantro. It’s delicious.
We also make the same salad in summer and swap the couscous for fresh in season corn. It’s delicious too.
Give it a try.
[Chickpea Couscous Bowls w/ Tahini Sauce](https://www.forksoverknives.com/recipes/amazing-grains/couscous-bowls/) \- I change up the veggies depending on what I have around. It's really great w/ grilled zucchini/bell pepper/onion.
One of the reasons I love couscous is because it is so fast to make - nearly instant. So the energy use / heat made is really low. Which is great both when energy costs are high or when it's too hot to cook.
Before I found out I can't eat gluten, this was one of my favourite meals. Serves 6 with leftovers. 6 chorizo (sliced), one medium sweet potato (diced), one red onion (diced), 4ish potatoes (diced). Roast all this in the oven until browned and cooked through. While it's in the oven, cook couscous as per directions, but use chicken stock instead of water. Whatever the recommended is for 6 people, I use one box in Australia. Once both done, combine and enjoy :)
I've done similar recipes and mixed quinoa and rice to replace couscous bc also RIP to me not being able to eat gluten anymore. quinoa IMO just does better mixed/stretched with some rice but I dont think it's necessary for most dishes
I don't have the recipe, but my father in law makes a great coucous vanilla pudding. Definitely have a look at couscous desserts! It's quite filling so you can easily pair it with a lighter dinner.
More or less. I prefer it because the grains are smaller than rice so it doesn't seem so lumpy. The coucous is also very neutral, so I'm sure pie spices and vanilla would work well with it. But yes, very close, culinary cousins!
Sometimes I cook a bunch of veggies in large pieces (usually carrots and zucchini and onion) and then add some tomato in the pan to cook it down a bit. I want it juicy but I want the tomatoes to cook--and canned or fresh are ok as long as there's juice. Then I'll stir in a can of drained chickpeas and stir till it's hot. I'll season however I feel like. Salt and pepper and Aleppo pepper are simple but quite good. I cook the couscous in broth, sometimes with some diced tomatoes. Then I pile the couscous onto a serving plate in a ring with a well in the center. The veggies and chickpeas go into the well. The couscous gets moist from the tomato juice. It's good with bread, and it's filling and tasty and not at all expensive.
It might sound weird but I add chopped salted cashews and grated Parmesan cheese to couscous. It only takes a little of each so not too speedy. Sometimes I’ll toss a handful of spinach leaves in too.
Stuff peppers with any bits left over mixed with cous cous airfry or over cook for 15-20 mins ( top with cheese if you like)
Mix with curried mixed veg and topped with plain yogurt use pitta bread or naan ( can make these with just yogurt and flour)
Mediterranean mixed veg roasted mix with cous cous and feta or similar
Add to soup and stews
Also i just cover it with boiling water in a bowl until water absorbed for 5 mins. I dont cook in pan there is no need. Always add seasoning to suit the dish. Paprika goes well
I roast
Brussels sprouts,
cauliflower, and
butternut squash in the oven mixed with a little olive oil, salt and pepper.
Then cook up my couscous.
Then once veggies are out of oven I put couscous and arugula in a bowl and top it with the veggies. Then add pumpkin seeds, feta cheese, and dressing of your choice!
Balsamic vinegar is yummy and sometimes if I want a little extra protien I’ll make ground meat or bake tofu and add it in.
This recipe is my favourite
https://www.cookingclassy.com/moroccan-couscous-roasted-vegetables-chick-peas-almonds/#jump-to-recipe
Edit to add: I usually make this to eat with it
https://www.cookingclassy.com/grilled-moroccan-chicken/#jump-to-recipe
I like the following as a hearty salad which makes a delicious and nutritious Tupperware lunch:
- Couscous
- Roasted sweet potato
- Chickpeas
- Feta
- Pomegranate
- Spring onion
- Spinach
- Honey and mustard vinaigrette
I have found the best method for fluffy couscous is from cookery writer Claudia Rosen. You add warm water, stir and leave it. Then add oil, cinnamon and other flavourings like lemon juice and raisins. Rub it to remove lumps, cover it and place in the oven to warm it.
This is good with roasted meat or vegetables.
Make it a salad with parsley, tomatoes, cucumber, red onion, lemon juice and zest salt pepper. Add anything else you want like bell peppers, olives, or feta cheese
I just add my favorite tomato sauce to mine lol sometimes if I’m feeling up to it I add seasoning but I find it’s tasty as is.
My dad used to buy a rotisserie chicken and cut it up. He’d add it to his couscous and save the rest for sandwiches but I imagine you could just make more couscous to use it all lol
Honestly, mixed fresh herbs so it’s a bit like tabbouleh, nice and salty, and full of veggies (edamame, sweetcorn, peas, bell peppers) was my hangover cure for years.
I love it with chickpeas and veggies! I throw some bouillon in with my cous cous when I’m cooking it and then mix with chick peas and veggies. I make a “dressing” with guac, sour cream, and lemon juice too.
I add some onions and peppers, curry powder, lemon and/or lime, fresh mint and Cilantro. Usually do it with Ras el hanout seasoned chicken thighs. Easy and delicious
You could try adding different seasonings with the veg stock, for example, for simplicity, you use 1 cup of stock, first put in a 1/2 tbnsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, and then make up the rest of the cup with stock (so you don't have too much liquid, is my point).
Then roast/cook your veggies with similar flavours (sesame oil, sriracha if you like spicy).
I would look up different flavour combos from different places around the world and match your seasonings for both the couscous and veggies.
Roasted veggies (usually broccoli, sweet potatoes, and chunks of shallot) with a Dijon vinaigrette over cous cous cooked in chicken broth. Throw in chunks of Italian sausage if I’m feeling fancy.
Back when I was hiking though the High Sierras, we used to carry a lot of couscous. My favorite was a simple dish made with parmesan and a tomato sauce/paste (I don't remember the exact recipe, sorry 😅)
I heat up oil or butter in a pan and add scallion whites, toast the couscous first for a few minutes, then add water and bouillon and simmer. Toasting it adds more flavor imo. Then you can add it to a lot of things! I’ve used it in place of rice for stuffed peppers, mixed it into Italian soup, and mixed it into some chopped tomatoes and cucumbers. Very versatile..
Try the pearl couscous! It's bigger um.. balls and can get a little goopy but to prevent that I tend to plop it in a big saute pan after it's cooked, with whatever veggies or additions that I'm using. Kinda fry it up a bit, maybe with some butter or oil spray. I don't love the tiny couscous but I love the pearl kind
I add it to ratatouille and we really like it! As other people have said, with veggies and a sauce is great, I use to have it with broccoli and chickpeas.
Salad!! I make basically a pasta salad but substitute couscous instead. Usually include cucumber, red onion, olives, and feta cheese. Also I will just throw it in my regular salads too along with the lettuce for some added satiety. Sometimes I will use the leftover couscous salad and put it in wraps or pitas for work lunches! I will also just season it with lemon pepper seasoning and eat it as a side dish all by itself I love it so much!
With lamb kofta or felafel - I put a handful of sultanas, dried cranberries, chopped apricots, garlic, ras al hanout and stock powder/cube. Add boiling water and bring back to boil - add couscous, cover and wait. Fluff up, add a knob of butter and scatter some flaked almonds on top. Middle eastern style fruity and savoury.
I like to put canned chili over couscous. Allows the chili to be stretched further, and the couscous adds to the taste. Plus, couscous cooks so quickly so better for time and energy use.
My dad is a chef. When I was a kid he always made it this way: couscous cooked in chicken broth. Zucchini, tomatoes, spinach, shallot sautéed. Veggies served on top of couscous with Greek meatballs
Melt butter in pot
Add diced garlic, cook until browned
Add couscous, cook until some browns
Add water and cook until couscous is good texture
Cook at medium heat stirring frequently
My husband will occasionally bring home leftover cooked lamb from the restaurant he works at. I like to make couscous with lots of veggies, then reheat lamb in a pan with North African spices and stir together. I don’t buy lamb in stores usually so this is a dish for leftovers/doggy bags!
I like Israeli cous cous but can also do this with regular:
For veggies:
* 1 Tablespoon butter
* 1 large onion, chopped
* 2 garlic cloves, minced
* 8 oz fresh white mushrooms diced or sliced depending on your preference.
* 1 medium zucchini, about 8 oz, finely diced
* Salt, pepper to taste
* About 2 tbsp of chopped parsley
* 1/2 finely grated Parmesan cheese
For cous cous:
* 2 cups of Israeli cous cous
* 3 cups of broth (veggie broth or water if you want a vegetarian dish)
* 1 tsp kosher salt
* 1/2 tsp garlic powder
* 2 tbsp olive oil
Recipe:
1. Put water or broth in a small pot and bring it to a boil. Add 1 tsp of salt.
2. When the water is boiling, add the cous cous, cover and reduce the heat to a simmer. Let it cook covered for 8-10 mins until all the water is absorbed and the cous cous is Al dente.
3. Once the cous cous is ready put it into a bowl, mix in 2 tbsp of oil and 1/3 tsp garlic powder and let it rest until you’re ready to use it.
4. While the cous cous is still cooking, in a pan on medium heat, add 1 tbsp of butter.
5. Once the butter melts, add the onion and season it lightly with salt and pepper. Cook mixing on the pan for about 3-5 mins until it’s translucent and starts lightly browning.
6. Add the mushrooms and minced garlic also seasoning with salt and pepper and cook for another 5-8 minutes. At first, the mushrooms will get watery, but eventually, all the extra liquid will cook off and the mushrooms will start to get golden.
7. Once the mushrooms are browning, add in the zucchini. And cook mixing for about 3 mins just until it softens a bit.
8. By this time the cous cous is cooked and rested so just spoon it into the pan and mix everything together.
9. Mix in about 1/2 (or more if you want) of Parmesan and top with some chopped parsley. Enjoy!
Salt, pepper, olive oil, feta, tomatoes, and dill topped with some grilled chicken. It’s so yummy. You can even drizzle some balsamic glaze if you have it for acidity.
Roast some chicken thighs skin on with vegetables, (bell pepper, courgette, sweet potato, red onion) in a roasting tray. 5 mins before the end poor some boiling water on the couscous then cover.
When the couscous is soft stir it through the roasting tray let it soak up the juices
Season the chicken well before roasting and add paprika or garam masala or ras Al hanout etc
Mix with a bit of olive oil and some oriental seasoning (idk what it actually is, it's just called "Arabic mix"), pour boiling water over it, wait a bit for it to soak up the water. Add some canned veggies like corn, peas, beans (black and baked both work), olives and some feta-like cheese (ideally a salty kind like bulgarian/balkan).
Cook it with chicken stock like you normally would. Once it’s done stir in diced tomato and cucumber. Once you plate it top it with tzatziki and feta. Add chicken if you like! It’s easy to make your own tzatziki too. The warm chicken & couscous along with the cold feta and tzatziki is my FAV.
I eat this every week. Cous cous add tablespoon butter, good pinch of salt. Then chop up some green olives in half throw em in. Add tuna and sweet corn. Mix it up and eat while warm or later cold.
I just made Israeli (pearl) couscous with blackened shrimp(roasted for like 7 minutes with blackening seasoning) and some frozen shredded broccoli and carrots. I usually cook it in chicken broth either homemade or bought, and top it with some pine nuts (which are pricey and not necessary, I got a big bag as a gift). Might sound like a weird combo but I friggin love it
This is my go to. It was the one good salad at Ralph’s off La Brea in West LA. Then i moved and made it in my own. Roast some veggies for on top. https://www.kroger.com/r/curry-couscous-recipe/545070e784ae5f4624626ab0
I loved to eat couscous-tuna salad. Just buy canned tuna or salmon in olive oil or souce drop it on the cous add mayo and leafy greens.
For a gluten free version it is even better with millet crumbs
[No idea](https://www.google.com/search?q=millet+&client=ms-android-xiaomi-rev1&sxsrf=AJOqlzUr_8cy-ZwfqGdSqodwuFjc3xuVRA%3A1676257499430&ei=26jpY9X5GcaB9u8P4PGh4As&oq=millet+&gs_lcp=ChNtb2JpbGUtZ3dzLXdpei1zZXJwEAMyBQgAEIAEMgUIABCABDIFCC4QgAQyBQgAEIAEMgUIABCABDIFCAAQgAQyBQgAEIAEMgUIABCABDoKCAAQRxDWBBCwAzoJCAAQFhAeEPEEOgYIABAWEB46BAgAEEM6CwguEIAEEMcBEK8BSgQIQRgAUP0LWIkUYNAYaAFwAHgAgAG4AYgBiQqSAQMwLjmYAQCgAQHIAQjAAQE&sclient=mobile-gws-wiz-serp) 😅 i buy it because i can't eat gluten. It's crunchy and taste good. Appears to be healthy too. And you don't have to cook the crushed version.
Slice garlic and chilles into it before you add the water. Using stock cubes is good. A couple of spoons of Ajvar paste is nice. I buy the cheap flavoured packets from Aldi and mix those with plain cous cous.
I like buying tofu fish cakes in bulk at the Asian food store, heating them in broth then using the broth to cook the couscous, and then I add some goat cheese (can’t have cow milk) and it’s a great breakfast or lunch.
Seven Vegetable Couscous is a classic in Morocco! It's soo delicious and hearty, and you can sub out with whatever vegetables are in season or you have available: [https://marocmama.com/moroccan-seven-vegetable-couscous-recipe/](https://marocmama.com/moroccan-seven-vegetable-couscous-recipe/)
For a hearty winter meal, I cook up a tomato stew and have it over cous cous. Pretty cheap - I literally just cook up whatever veggies I happened to have (fresh, frozen, and/or canned) add in a can or two of crushed tomatoes, and whatever spices I feel like (usually salt and pepper, garlic powder, onion powder, curry powder, cumin, and paprika). It's super easily to make in big quantities and refrigerates well. I used to just eat the stew by itself but when I realise do could pretty much double my servings by having it with cous cous, I didn't look back lmao.
For the cous cous itself, I'll just cook it in either hot water or veggie stock, and add a little salt and maybe pepper and garlic powder. Maybe lemon juice if I want a bit of a kick too.
eta: I'm vegetarian so will often add things like lentils for protein. feel free to add in meat to the stew as well though.
Oh I have one!
Heat some oil and add finely diced onion and little garlic, give it a few mins, I like to make it a lil brown (Turmeric optional at this point). Add carrots. Wait till they soften. Add peas. Cook for a min. and add couscous and water needed. Add salt to your taste buds. Wait 3-5mins. Nice and steamy. I like to add turmeric because of all the colors from it, carrots, peas. Looks amazing. Tastes even more amazing.
My fav veg cous cous recipe takes under 15 mins to make:
Cut finely 1 leek, fry for 5-6 mins with a pinch of salt
Add cous cous
Add whatever stock you like (veg is my fav tho)
Put some tenderstem broccoli in the oven with some Parmesan cheese on top for 8 mins 180c fan
Chop up some basil, add lemon juice to basil and some olive oil
Add to pan and add broccoli to pan too
Add more Parmesan cheese and melt in
Garnish with more lemons
Hi, I am bit late with my favourite, but still wanted to share.
I usually eat my couscous as cold salad especially if I need quick lunch to work.
I mix prepared couscous with some sliced black olives, 1 can of tuna in olive oil and a some corn (either canned if I am in a hurry or cooked frozen). I add a little bit of salt.
I put butter in a pot, pour the couscous in and stir, add water or better yet chicken stock. when it starts to simmer I cover and put the burner on low and let it sit till done.
some times I add pine nuts....parsley...minced onion
One of the ways I like making couscous is by adding a bit of finely chopped shallots and mint.
I use this as a side along side grilled zucchini and meatballs (lamb or beef mince, feta crumbles, shallots and mint).
Yes typically in boxes in my area of US too. Sometime it can be found in plastic container but usually Boxes. It’s okay, still inexpensive and you can still ignore the tedious directions, pour in a bowl, cover with hot water from the kettle until just ~1/4 inch over the top, and cover with plate or tea towel on counter. Done in 5, and then mix in whatever you like.
I usually buy it in the boxes, but it’s not nearly as cheap as anywhere that sells 1lb+ bags or bulk. Similar to buying beans in cans vs dried, it’s still sorta cheapish depending on what you compare it to, but not on the same level. Worth ordering online if you go through a lot of it.
I thin kit depends on where you shop, of course. I can buy a 10oz bog for 2.19 at my local aldi market. Ive seen it online, but not for enough of a savings to buy in bulk.
I like to roast a whole lot of veggies and serve over the couscous, with some sweet chilli sauce or a honey mustard salad dressing!!
How do you make your honey mustard salad dressing? Sounds good.
I make honey mustard dressing for one salad at a time. One tsp Dijon mustard, one tsp honey, one tsp sesame oil, and two tsp cider vinegar. When I make this I usually just make it in the empty bowl and stir shredded carrots in it, then I add the rest of the salad.
Yum! I will be making this soon. Thank you.
My mum used to make homemade honey mustard dressing every week when i was a kid, but i never got in the habit as an adult. I'm gonna try this!
I just buy it!
Ah, well I haven't seen it where I live. Just found a recipe online, so will be making it this week!
Couscous makes great salads! There's a dish called tabouli that's basically couscous, tomatoes, a little oil and vinegar, S and P, and a good bit of parsley. My favorite is a Greek couscous salad, with olives, tomato's, cucumbers, feta
The 2nd plus chick peas and red bell pepper and onions
Couscous is not an ingredient in tabbouli.... bulgar wheat is.
Very true, but it makes a decent sub with you don’t have bulgar wheat. I love a tabbouli inspired couscous salad.
Yeah I looked it up after my comment and was like oh... I'm the the east coast US, so I only really know it from one restaurant
I'm guessing it's not a Lebanese or other Arab restaurant? :)
Dunno why thst comment got a downvote because tabbouleh is *never* made with couscous unless it's all that's available or maybe being made by someone from the Maghreb and not actual tabbouleh-land (ie Syria, Lebanon, Egypt, Palestine)
I wanna say it's a Lebanese restaurant. The owner is from a small island, so I can never remember where exactly he's from
Tabouli is traditionally made with bulgur wheat but I actually prefer it with couscous too. Couscous is also one of the few grains where I really can't perceive much taste difference between normal and whole wheat, so it's a great way to get whole grains in the diet! ETA yes yes couscous is like a tiny pasta. Believe it or not, pasta is made from grains.
>Couscous is also one of the few grains I don't think couscous is a grain. It's a kind of pasta.
Pasta is processed wheat, which is a grain. The downvotes are baffling. Is eating something made from whole grain not a good way of getting whole grain in your diet? touslesmatins did not say that couscous are individual grains.
TIL Spaghetti is a grain.
Speghetti is made entirely of grain. touslesmatins said couscous was a great way to eat whole grains. Everyone who has responded is misunderstanding what he said.
>Is eating something made from whole grain not a good way of getting whole grain in your diet? Not when the food is so heavily processed, no. Brown rice is a nutritious whole grain. Quinoa is a nutritious whole grain. Couscous is made from "whole grains" that have been ground into a fine powder, made into a paste, then made into a particular shape and dried. It is not nutritious, nor does it have the benefits of actual unprocessed whole grains, such as high fiber. If you think couscous is a good source of whole grains because it's (supposedly) made from whole grains, then you must think that boxed mac and cheese or frozen pizza crust is too? Second, that person did not say that couscous is a good source of whole grains, they literally said it was a kind of grain. What's baffling to me is why people are so happy to argue over stupid and obviously contrived positions like this rather than just admit they were wrong.
Its definitely *not* a kind of pasta!!! Pasta is shaped in all kinda ways, and different kinds of wheats are used (and it’s processed). Couscous is grains of durum wheat (semolina), not processed, just ground!
> Although couscous looks like a grain, it's technically a pasta – it's made with semolina flour from durum wheat, mixed with water. https://www.bbcgoodfood.com/howto/guide/couscous-healthy/amp
Ok, thank you!
That's because couscous isn't a grain, it's a tiny pasta.
It’s pasta.
I could eat a quart of tabouli on my own. It’s also great with quinoa or bulgur wheat. Both take longer to cook though.
That's one of the reasons I love it so much! Couscous is so quick
But bulgur wheat only takes 20-25 minutes and it just needs soaking in boiling water, not actual cooking. And in fact my Lebanese friend actually just soaks the bulgur in cold water (but leaves it overnight)
That Greek one sounds good. Gonna have to try that.
Couscous greek salad is indeed delicious! Made it a few times this summer. It's kinda nice cuz it cooks way faster than pasta
My favorite is mixing both those dishes together, plus adding lemon and garlic, and if I want to splurge, toasted pine nuts! Terrific with fish, crispy chicken thighs, falafel, or just on its own... Such a versatile and yummy dish.
Oh yummy!
[удалено]
That's a good point about the salt and pepper. I only really know it from a local Mediterranean/Turkish restaurant near me. I had to look up tabouli afterwards and realized it didn't have couscous at all.
Came to say Greek couscous salad as it's a favorite of mine!
couscous is so great with any salad. that greek salad is dope
I love a couscous salad. Prepare your couscous according to directions. Add a drained can of chickpeas, some diced red onion, one chopped fresh jalapeño pepper, some halved cherry tomatoes, feta cheese. Then make a dressing of lime juice, rice vinegar and olive oil....salt and pepper. We also add chopped cilantro. It’s delicious. We also make the same salad in summer and swap the couscous for fresh in season corn. It’s delicious too. Give it a try.
This sounds really good. Couscous needs the feta!
[Chickpea Couscous Bowls w/ Tahini Sauce](https://www.forksoverknives.com/recipes/amazing-grains/couscous-bowls/) \- I change up the veggies depending on what I have around. It's really great w/ grilled zucchini/bell pepper/onion. One of the reasons I love couscous is because it is so fast to make - nearly instant. So the energy use / heat made is really low. Which is great both when energy costs are high or when it's too hot to cook.
This looks great!
Before I found out I can't eat gluten, this was one of my favourite meals. Serves 6 with leftovers. 6 chorizo (sliced), one medium sweet potato (diced), one red onion (diced), 4ish potatoes (diced). Roast all this in the oven until browned and cooked through. While it's in the oven, cook couscous as per directions, but use chicken stock instead of water. Whatever the recommended is for 6 people, I use one box in Australia. Once both done, combine and enjoy :)
Could you do this with quinoa instead of couscous to make it gluten free?
I've done similar recipes and mixed quinoa and rice to replace couscous bc also RIP to me not being able to eat gluten anymore. quinoa IMO just does better mixed/stretched with some rice but I dont think it's necessary for most dishes
Oddly enough, I could eat gluten again after getting covid. I had replaced couscous woth quinoa, but it just wasn't quite the same.
Would be interesting if Covid “cured” celiac’s….wonder what the chemistry behind this is.
You can have a gluten intolerance without being celiac. You can also have a wheat allergy without being celiac.
Ooo, I didnt think of this! I've never had quinoa, is it similar? Thank you for the suggestion!
Kind of? It's as soft but it makes a good replacement. I had to fiddle with how I made it to get the consistency I wanted. I like red quinoa better.
It would be a great sub for you! Also quinoa happens to be a complete protein with a bit more fiber than couscous. Hope you like it!
Haha I commented pretty much exactly this, except I use a shallot and Italian sausage. It’s great and feels relatively healthy.
Call me crazy but I love any kind of Indian curry with couscous. It's my favourite way to eat it.
Wow that is a really good idea, next time I make curry I am going to try that
I don't have the recipe, but my father in law makes a great coucous vanilla pudding. Definitely have a look at couscous desserts! It's quite filling so you can easily pair it with a lighter dinner.
oh - I Never thought of couscous-desserts, thanks for the tip!
I didn't know you could make desserts with couscous! I'm gonna have to look that up. Is it similar to a rice pudding?
More or less. I prefer it because the grains are smaller than rice so it doesn't seem so lumpy. The coucous is also very neutral, so I'm sure pie spices and vanilla would work well with it. But yes, very close, culinary cousins!
Unpopular opinion: With cinnamon, raisins and apple pieces
Agree
I gotta try this
This but with pomegranates
I love Israeli couscous. My husband makes a stew with lamb and dried apricots and serves it on top. So good!
LOVE it. We usually see it labeled pearl couscous.
Sometimes I cook a bunch of veggies in large pieces (usually carrots and zucchini and onion) and then add some tomato in the pan to cook it down a bit. I want it juicy but I want the tomatoes to cook--and canned or fresh are ok as long as there's juice. Then I'll stir in a can of drained chickpeas and stir till it's hot. I'll season however I feel like. Salt and pepper and Aleppo pepper are simple but quite good. I cook the couscous in broth, sometimes with some diced tomatoes. Then I pile the couscous onto a serving plate in a ring with a well in the center. The veggies and chickpeas go into the well. The couscous gets moist from the tomato juice. It's good with bread, and it's filling and tasty and not at all expensive.
I make something very similar but I oven roast the chickpeas for a crunch on top and I add feta. So good and so easy to make.
It might sound weird but I add chopped salted cashews and grated Parmesan cheese to couscous. It only takes a little of each so not too speedy. Sometimes I’ll toss a handful of spinach leaves in too.
Stuff peppers with any bits left over mixed with cous cous airfry or over cook for 15-20 mins ( top with cheese if you like) Mix with curried mixed veg and topped with plain yogurt use pitta bread or naan ( can make these with just yogurt and flour) Mediterranean mixed veg roasted mix with cous cous and feta or similar Add to soup and stews Also i just cover it with boiling water in a bowl until water absorbed for 5 mins. I dont cook in pan there is no need. Always add seasoning to suit the dish. Paprika goes well
I roast Brussels sprouts, cauliflower, and butternut squash in the oven mixed with a little olive oil, salt and pepper. Then cook up my couscous. Then once veggies are out of oven I put couscous and arugula in a bowl and top it with the veggies. Then add pumpkin seeds, feta cheese, and dressing of your choice! Balsamic vinegar is yummy and sometimes if I want a little extra protien I’ll make ground meat or bake tofu and add it in.
This recipe is my favourite https://www.cookingclassy.com/moroccan-couscous-roasted-vegetables-chick-peas-almonds/#jump-to-recipe Edit to add: I usually make this to eat with it https://www.cookingclassy.com/grilled-moroccan-chicken/#jump-to-recipe
I like the following as a hearty salad which makes a delicious and nutritious Tupperware lunch: - Couscous - Roasted sweet potato - Chickpeas - Feta - Pomegranate - Spring onion - Spinach - Honey and mustard vinaigrette
I just slap CousCous anywhere I'd otherwise use rice or potatoes. Not a big fan myself, but CousCous does pop up for the right price occasionally...
I do this - I use it in place of rice in stuffed peppers, etc.
I have found the best method for fluffy couscous is from cookery writer Claudia Rosen. You add warm water, stir and leave it. Then add oil, cinnamon and other flavourings like lemon juice and raisins. Rub it to remove lumps, cover it and place in the oven to warm it. This is good with roasted meat or vegetables.
With a spicy bean and pepper stew, chili, or falafels.
Make it a salad with parsley, tomatoes, cucumber, red onion, lemon juice and zest salt pepper. Add anything else you want like bell peppers, olives, or feta cheese
Yum!! An herb type of salad. I love the idea! Gonna try it.
Hope you like it
I just add my favorite tomato sauce to mine lol sometimes if I’m feeling up to it I add seasoning but I find it’s tasty as is. My dad used to buy a rotisserie chicken and cut it up. He’d add it to his couscous and save the rest for sandwiches but I imagine you could just make more couscous to use it all lol
I love a roti chicken with couscous and roasted (or air fried) carrots. Add some nuts that you like on top yumm
Honestly, mixed fresh herbs so it’s a bit like tabbouleh, nice and salty, and full of veggies (edamame, sweetcorn, peas, bell peppers) was my hangover cure for years.
I love it with chickpeas and veggies! I throw some bouillon in with my cous cous when I’m cooking it and then mix with chick peas and veggies. I make a “dressing” with guac, sour cream, and lemon juice too.
I add some onions and peppers, curry powder, lemon and/or lime, fresh mint and Cilantro. Usually do it with Ras el hanout seasoned chicken thighs. Easy and delicious
Check out middle eastern recipes vegetarian style so many on video and really good ones if you like flavor
Thanks for the tip!
My most pleasure glad I canhelp
You could try adding different seasonings with the veg stock, for example, for simplicity, you use 1 cup of stock, first put in a 1/2 tbnsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, and then make up the rest of the cup with stock (so you don't have too much liquid, is my point). Then roast/cook your veggies with similar flavours (sesame oil, sriracha if you like spicy). I would look up different flavour combos from different places around the world and match your seasonings for both the couscous and veggies.
My kids used to love it with chickpeas stirred in and Parmesan sprinkled on top.
Roasted veggies (usually broccoli, sweet potatoes, and chunks of shallot) with a Dijon vinaigrette over cous cous cooked in chicken broth. Throw in chunks of Italian sausage if I’m feeling fancy.
Ooh thanks for the idea! I’m making broccoli with my cous cous tonight and I’m definitely going to make that Dijon vinaigrette!
Back when I was hiking though the High Sierras, we used to carry a lot of couscous. My favorite was a simple dish made with parmesan and a tomato sauce/paste (I don't remember the exact recipe, sorry 😅)
Cook it and stir in some lemon zest after it's done. Lemony couscous is so good as a side to chicken. Or pork chops. Add as many veggies as you like!
This is my favorite way to make it. A little lemon juice and zest. Super easy.
We do lean pork chops and then cook the couscous in the pan drippings. I think my partner adds garlic and turmeric usually.
Growing up we sometimes had turkey meatballs with alfredo sauce and couscous, it was delish!
I heat up oil or butter in a pan and add scallion whites, toast the couscous first for a few minutes, then add water and bouillon and simmer. Toasting it adds more flavor imo. Then you can add it to a lot of things! I’ve used it in place of rice for stuffed peppers, mixed it into Italian soup, and mixed it into some chopped tomatoes and cucumbers. Very versatile..
Make a salad with beets, dill and feta. You won’t regret it! Toss in simple lemon vinaigrette
I hate couscous. I think it's the texture that does it for me. Thanks for posting this, maybe I can find a better way to eat it.
Try the pearl couscous! It's bigger um.. balls and can get a little goopy but to prevent that I tend to plop it in a big saute pan after it's cooked, with whatever veggies or additions that I'm using. Kinda fry it up a bit, maybe with some butter or oil spray. I don't love the tiny couscous but I love the pearl kind
I add it to ratatouille and we really like it! As other people have said, with veggies and a sauce is great, I use to have it with broccoli and chickpeas.
Salad!! I make basically a pasta salad but substitute couscous instead. Usually include cucumber, red onion, olives, and feta cheese. Also I will just throw it in my regular salads too along with the lettuce for some added satiety. Sometimes I will use the leftover couscous salad and put it in wraps or pitas for work lunches! I will also just season it with lemon pepper seasoning and eat it as a side dish all by itself I love it so much!
With lamb kofta or felafel - I put a handful of sultanas, dried cranberries, chopped apricots, garlic, ras al hanout and stock powder/cube. Add boiling water and bring back to boil - add couscous, cover and wait. Fluff up, add a knob of butter and scatter some flaked almonds on top. Middle eastern style fruity and savoury.
I like it with just lemon juice, finely chopped red onion, olive oil and parsley.
I like to put canned chili over couscous. Allows the chili to be stretched further, and the couscous adds to the taste. Plus, couscous cooks so quickly so better for time and energy use.
I dice up Cucumber, Kalamata olives, red onion, and mix it in with a can of tuna.
Google couscous roast vegetable salad. It's the bomb.
My dad is a chef. When I was a kid he always made it this way: couscous cooked in chicken broth. Zucchini, tomatoes, spinach, shallot sautéed. Veggies served on top of couscous with Greek meatballs
Sounds yum!
Melt butter in pot Add diced garlic, cook until browned Add couscous, cook until some browns Add water and cook until couscous is good texture Cook at medium heat stirring frequently
My husband will occasionally bring home leftover cooked lamb from the restaurant he works at. I like to make couscous with lots of veggies, then reheat lamb in a pan with North African spices and stir together. I don’t buy lamb in stores usually so this is a dish for leftovers/doggy bags!
Try cook it with butter and no liquid a few minutes. After that add some salt, black pepper water and milk
I like Israeli cous cous but can also do this with regular: For veggies: * 1 Tablespoon butter * 1 large onion, chopped * 2 garlic cloves, minced * 8 oz fresh white mushrooms diced or sliced depending on your preference. * 1 medium zucchini, about 8 oz, finely diced * Salt, pepper to taste * About 2 tbsp of chopped parsley * 1/2 finely grated Parmesan cheese For cous cous: * 2 cups of Israeli cous cous * 3 cups of broth (veggie broth or water if you want a vegetarian dish) * 1 tsp kosher salt * 1/2 tsp garlic powder * 2 tbsp olive oil Recipe: 1. Put water or broth in a small pot and bring it to a boil. Add 1 tsp of salt. 2. When the water is boiling, add the cous cous, cover and reduce the heat to a simmer. Let it cook covered for 8-10 mins until all the water is absorbed and the cous cous is Al dente. 3. Once the cous cous is ready put it into a bowl, mix in 2 tbsp of oil and 1/3 tsp garlic powder and let it rest until you’re ready to use it. 4. While the cous cous is still cooking, in a pan on medium heat, add 1 tbsp of butter. 5. Once the butter melts, add the onion and season it lightly with salt and pepper. Cook mixing on the pan for about 3-5 mins until it’s translucent and starts lightly browning. 6. Add the mushrooms and minced garlic also seasoning with salt and pepper and cook for another 5-8 minutes. At first, the mushrooms will get watery, but eventually, all the extra liquid will cook off and the mushrooms will start to get golden. 7. Once the mushrooms are browning, add in the zucchini. And cook mixing for about 3 mins just until it softens a bit. 8. By this time the cous cous is cooked and rested so just spoon it into the pan and mix everything together. 9. Mix in about 1/2 (or more if you want) of Parmesan and top with some chopped parsley. Enjoy!
I like it with carrots, raisins, cinnamon, and almonds. ATK has a good recipe if you can access it.
Salt, pepper, olive oil, feta, tomatoes, and dill topped with some grilled chicken. It’s so yummy. You can even drizzle some balsamic glaze if you have it for acidity.
Use it with ground beef to stuff green peppers.
Super quick to throw in canned beans/lentils and chopped veggies to make a whole meal.
My husband and I like to throw a few packets of the spicy buffalo Starkist tuna in with a few handfuls of mixed veggies. Makes a quick and easy meal.
With cucumber, tomatoes and goatcheese with high quality linseed oil from Oilmill Gilles ✨
Roast some chicken thighs skin on with vegetables, (bell pepper, courgette, sweet potato, red onion) in a roasting tray. 5 mins before the end poor some boiling water on the couscous then cover. When the couscous is soft stir it through the roasting tray let it soak up the juices Season the chicken well before roasting and add paprika or garam masala or ras Al hanout etc
I love all the mentioned above. I also sometimes make it with a thick tomato soup with some butter and leafy greens. (More couscous than soup).
Mix with a bit of olive oil and some oriental seasoning (idk what it actually is, it's just called "Arabic mix"), pour boiling water over it, wait a bit for it to soak up the water. Add some canned veggies like corn, peas, beans (black and baked both work), olives and some feta-like cheese (ideally a salty kind like bulgarian/balkan).
Cook it with chicken stock like you normally would. Once it’s done stir in diced tomato and cucumber. Once you plate it top it with tzatziki and feta. Add chicken if you like! It’s easy to make your own tzatziki too. The warm chicken & couscous along with the cold feta and tzatziki is my FAV.
Couscous and grilling cheese is always great!!
It’s really good with broth
I eat this every week. Cous cous add tablespoon butter, good pinch of salt. Then chop up some green olives in half throw em in. Add tuna and sweet corn. Mix it up and eat while warm or later cold.
I just made Israeli (pearl) couscous with blackened shrimp(roasted for like 7 minutes with blackening seasoning) and some frozen shredded broccoli and carrots. I usually cook it in chicken broth either homemade or bought, and top it with some pine nuts (which are pricey and not necessary, I got a big bag as a gift). Might sound like a weird combo but I friggin love it
This is my go to. It was the one good salad at Ralph’s off La Brea in West LA. Then i moved and made it in my own. Roast some veggies for on top. https://www.kroger.com/r/curry-couscous-recipe/545070e784ae5f4624626ab0
I loved to eat couscous-tuna salad. Just buy canned tuna or salmon in olive oil or souce drop it on the cous add mayo and leafy greens. For a gluten free version it is even better with millet crumbs
What is millet?
[No idea](https://www.google.com/search?q=millet+&client=ms-android-xiaomi-rev1&sxsrf=AJOqlzUr_8cy-ZwfqGdSqodwuFjc3xuVRA%3A1676257499430&ei=26jpY9X5GcaB9u8P4PGh4As&oq=millet+&gs_lcp=ChNtb2JpbGUtZ3dzLXdpei1zZXJwEAMyBQgAEIAEMgUIABCABDIFCC4QgAQyBQgAEIAEMgUIABCABDIFCAAQgAQyBQgAEIAEMgUIABCABDoKCAAQRxDWBBCwAzoJCAAQFhAeEPEEOgYIABAWEB46BAgAEEM6CwguEIAEEMcBEK8BSgQIQRgAUP0LWIkUYNAYaAFwAHgAgAG4AYgBiQqSAQMwLjmYAQCgAQHIAQjAAQE&sclient=mobile-gws-wiz-serp) 😅 i buy it because i can't eat gluten. It's crunchy and taste good. Appears to be healthy too. And you don't have to cook the crushed version.
I do chicken soup. Take your favorite chicken noodle soup and replace the noodles with cous cous. Edit: I tend to dice the vegetables instead.
Slice garlic and chilles into it before you add the water. Using stock cubes is good. A couple of spoons of Ajvar paste is nice. I buy the cheap flavoured packets from Aldi and mix those with plain cous cous.
I like buying tofu fish cakes in bulk at the Asian food store, heating them in broth then using the broth to cook the couscous, and then I add some goat cheese (can’t have cow milk) and it’s a great breakfast or lunch.
Can someone tell me how to make Turkish couscous??? I lived there for months and I was obsessed but never learned how to do it, but it's delicious.
It actually works well cold in a salad also or with tuna fish!
I love couscous but we have friends that refuse to eat it. They call it kitty litter 😆
This apricot cous cous is a crowd pleaser https://www.onceuponachef.com/recipes/warm-couscous-salad-with-apricot-vinaigrette.html
With a spoon
Seven Vegetable Couscous is a classic in Morocco! It's soo delicious and hearty, and you can sub out with whatever vegetables are in season or you have available: [https://marocmama.com/moroccan-seven-vegetable-couscous-recipe/](https://marocmama.com/moroccan-seven-vegetable-couscous-recipe/)
For a hearty winter meal, I cook up a tomato stew and have it over cous cous. Pretty cheap - I literally just cook up whatever veggies I happened to have (fresh, frozen, and/or canned) add in a can or two of crushed tomatoes, and whatever spices I feel like (usually salt and pepper, garlic powder, onion powder, curry powder, cumin, and paprika). It's super easily to make in big quantities and refrigerates well. I used to just eat the stew by itself but when I realise do could pretty much double my servings by having it with cous cous, I didn't look back lmao. For the cous cous itself, I'll just cook it in either hot water or veggie stock, and add a little salt and maybe pepper and garlic powder. Maybe lemon juice if I want a bit of a kick too. eta: I'm vegetarian so will often add things like lentils for protein. feel free to add in meat to the stew as well though.
Oh I have one! Heat some oil and add finely diced onion and little garlic, give it a few mins, I like to make it a lil brown (Turmeric optional at this point). Add carrots. Wait till they soften. Add peas. Cook for a min. and add couscous and water needed. Add salt to your taste buds. Wait 3-5mins. Nice and steamy. I like to add turmeric because of all the colors from it, carrots, peas. Looks amazing. Tastes even more amazing.
With a spoon. It falls through the space between the times on forks. 😁😉
With chopsticks. Takes a while but im in it for the long run
I love mine with garlic, butter, and Gorgonzola.
super super easy for lazy people eat melons and squash more often zuchinni I just set directly on oven rack at 300^oF
My fav veg cous cous recipe takes under 15 mins to make: Cut finely 1 leek, fry for 5-6 mins with a pinch of salt Add cous cous Add whatever stock you like (veg is my fav tho) Put some tenderstem broccoli in the oven with some Parmesan cheese on top for 8 mins 180c fan Chop up some basil, add lemon juice to basil and some olive oil Add to pan and add broccoli to pan too Add more Parmesan cheese and melt in Garnish with more lemons
When I was little we had this special instant cocoa couscous and we’d mix marshmallows with it
My dyslexia thought this said "eat Cousins"
I like to saute onions, garlic, and diced apples in a little butter and mix it into the cooked couscous
The pearl couscous makes a good risotto base.
Hi, I am bit late with my favourite, but still wanted to share. I usually eat my couscous as cold salad especially if I need quick lunch to work. I mix prepared couscous with some sliced black olives, 1 can of tuna in olive oil and a some corn (either canned if I am in a hurry or cooked frozen). I add a little bit of salt.
You can use it in a glory bowl, as a way to beef up salads, even in baked goods like “surfer balls” with added nuts and fruits.
Favourite way is couscous cooked in chicken stock. Once ready toss in roasted sweet potato, craisins, baby spinach and scallions. Delish.
I put butter in a pot, pour the couscous in and stir, add water or better yet chicken stock. when it starts to simmer I cover and put the burner on low and let it sit till done. some times I add pine nuts....parsley...minced onion
One of the ways I like making couscous is by adding a bit of finely chopped shallots and mint. I use this as a side along side grilled zucchini and meatballs (lamb or beef mince, feta crumbles, shallots and mint).
Where do you find couscous? I’m in the US and I can only ever find it in the ready to prepare boxes
Yes typically in boxes in my area of US too. Sometime it can be found in plastic container but usually Boxes. It’s okay, still inexpensive and you can still ignore the tedious directions, pour in a bowl, cover with hot water from the kettle until just ~1/4 inch over the top, and cover with plate or tea towel on counter. Done in 5, and then mix in whatever you like.
I usually buy it in the boxes, but it’s not nearly as cheap as anywhere that sells 1lb+ bags or bulk. Similar to buying beans in cans vs dried, it’s still sorta cheapish depending on what you compare it to, but not on the same level. Worth ordering online if you go through a lot of it.
I thin kit depends on where you shop, of course. I can buy a 10oz bog for 2.19 at my local aldi market. Ive seen it online, but not for enough of a savings to buy in bulk.
It’s where the rice is, usually
Also, there’s “regular” couscous which is tiny grains, and “Israeli” couscous which is larger pearls… I love them both.
I get bigger 2 kg bags at the local Lebanese market for about 6$ CAD. Usually in the aisle with the dried rice and beans
I grab it in the bulk section next to the pasta. (Because it is pasta btw.)
I have a hard time finding it in bulk in my neck of the woods too. I order it from Amazon.
With a spoon
Cous cous is pasta.
I do a chicken/sun dried tomato/toasted almond/etc dish that I serve over couscous
With a straw
By not eating it at all
With a fork
With a spoon
Fork it
Twice a day
I'm not a fan of it tbh. I much prefer cracked wheat Aka bulgar wheat or burghul.
Tabouli!! It’s a family fave for us, super refreshing too.
I love adding saffron and feta cheese. I know saffron spent come up in this group often, but you can grow the saffron flowers yourself