Couscous For People Who Hate Couscous Food
COUSCOUS FOR PEOPLE WHO HATE COUSCOUS
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
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
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
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
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
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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