Couscous For People Who Hate Couscous Food

COUSCOUS FOR PEOPLE WHO HATE COUSCOUS

Couscous for People Who Hate Couscous image

My dad used to absolutely hate couscous - Until I made it for him. Highly recommended for broadening the horizons of picky eaters - Also makes a great stuffing if you add cheese.

Provided by RalMiska

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

8 -10 inches celery, finely chopped
1 small white onion, finely chopped
5 -6 mushrooms, finely chopped
2 garlic cloves, minced
1 cup couscous
1 teaspoon ground coriander
1 teaspoon ground rosemary
1 teaspoon ground paprika
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground chili powder (optional)
1 cup chicken stock

Steps:

Once you have chopped your vegetables and ground your spices, place the couscous in a large bowl, and add all of the ground spices.
Using a vegetable peeler, shave some butter off the block and place in the bowl.
Bring the chicken stock to a boil, and pour it over the couscous. Don't stir it. Place a plate over the bowl to cover it, and set aside.
Melt some butter in a frypan with the garlic, and add the celery and onions. Fry until the onion starts to become soft.
Add a little more butter to the frypan, and add the mushrooms. Fry for about 2 minutes over medium heat until the mushroom is soft.
Remove the cover from the bowl of couscous, and stir it gently with a fork, being careful not to mash it.
Add the contents of the frypan, and stir it through gently.
Season with salt and pepper, if desired, and serve.

Nutrition Facts : Calories 412.6, Fat 2.7, SaturatedFat 0.6, Cholesterol 3.6, Sodium 188.9, Carbohydrate 80.4, Fiber 7.3, Sugar 4.4, Protein 16.4

PERFECT COUSCOUS

Perfect Couscous image

Couscous isn't a grain, as some people may think - it's actually a type of pasta made from durum wheat and shaped like a grain. The couscous you have in your pantry is most likely instant couscous that's been steamed and dried so it cooks very quickly, for a fast and easy side dish or base for a salad or bowl. Look for whole wheat couscous in your supermarket; it cooks in the same time as the regular variety and has all the virtues of whole wheat pasta. This recipe makes a big batch for make-ahead meal prep but is easily halved.

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield about 6 cups

Number Of Ingredients 4

Ingredients

2 cups water or low-sodium chicken or vegetable broth
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups regular or whole wheat couscous

Steps:

Combine the water or broth, olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil. Stir in the couscous and immediately remove from the heat. Cover and let sit 5 minutes.
Fluff the couscous thoroughly with a fork (the more you fluff, the more separate and light the grains will be). Season with salt and pepper. If you are making the couscous ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container up to 5 days.

SIMPLE COUSCOUS

Simple Couscous image

I got this recipe from the Rachel Ray Show. I make it with Recipe #195552 - a great combination that my family loved - my almost 14 year old daughter actually ate everything on her plate!! ;) Love or hate RR, Don't knock it till you try it.

Provided by Mommy Diva

Categories Potluck

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups chicken stock
1 1/2 cups couscous
2 teaspoons ground cinnamon
1 (10 ounce) package frozen peas, defrosted
1/4 cup slivered almonds, toasted
1/4 cup flat leaf parsley, chopped (about a handful)
4 sprigs of fresh mint, leaves removed and chopped
1 tablespoon butter
sea salt
ground black pepper

Steps:

Heat 1 1/2 cups of the chicken stock and 1 tablespoon of butter in a medium pot with a tight-fitting lid.
Bring to a boil.
Once boiling, add the couscous, cinnamon, peas and salt and pepper to taste. Stir quickly to mix and take pan off the heat.
Let couscous stand covered for 5 minutes.
Fluff with a fork and stir in toasted almonds, parsley and mint.
Enjoy!

Nutrition Facts : Calories 410.5, Fat 8.5, SaturatedFat 2.6, Cholesterol 11.2, Sodium 280.4, Carbohydrate 66.7, Fiber 7.8, Sugar 6.1, Protein 16.6

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