Fried Couscous Food

MEDITERRANEAN FRIED COUSCOUS

Steps:

• Boil the water in a small saucepan.
• While it is boiling, fry the onion with the garlic, and a splash of olive oil.
• Add the tomato, mushrooms, capsicum, stock, and herbs to the pan, reduce heat, and simmer.
• Once the water has boiled, add the cous cous, and immediately remove from the heat.
• Let the cous cous stand, covered, for about 10 minutes, then tip it into the pan with the tomato mixture.
• Turn up the heat, and stir it through for two or three minutes.
• Serve.

"FRIED" COUSCOUS

Steps:

• Bring 3 c water to a boil, place 1 1/2 cubes mazzi broth in 2 cups of the water, reserving 1c.
• Stir in couscous, 2t garlic, parsley, salt, cranberries and pineapple. Let stand five minutes.
• In saute pan, add slivered almonds. Toast, shaking frequently until lightly browned. Set aside.
• Add 1/2 c olive oil to the pan and heat on med high. Stir in spinach, green pepper, parsley, basil and thyme. Saute 5 minutes.
• Add couscous mixture back into saute pan and add 1/2 of the olive oil a little at a time.
• Heat to steaming, then stir in 1/2 of the butter.
• Add nutmeg and cinnamon sugar.
• Heat on low, adding broth or oils as needed, for five more minutes.
• Add the last of the butter and olive oil to bottom of fry pan. Turn couscous mixture into skillet.
• Heat on med high, stirring occasionally.
• At the last minute, add toasted almonds and serve.

FRIED COUSCOUS SALAD

Steps:

• For the couscous: In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps.
• In a large, nonstick skillet heat 1/4 cup oil over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes. Transfer the couscous to a large serving bowl and cool for 5 minutes. Add the ricotta salata, cucumber, sun-dried tomatoes, Parmesan, and basil.
• For the dressing: In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth.
• Pour the dressing over the salad and toss until the couscous is coated.

SESAME FRIED COUSCOUS

Steps:

• Weigh out the couscous into a (pre-warmed) small flat-bottomed bowl. Give it a shake to spread the couscous evenly.
• Tip the cumin and garam masala into a measuring jug, then crumble in the stock cube.
• Pour in 100ml boiling water, stiring with a small metal spoon.
• Pour over the couscous, and give a quick stir so the couscous is spread evenly through the stock. This will help it soak in better. Leave for 5 to 10 mins, depending on your couscous, but stir again after about 3 mins.
• If you like, you can serve it up at this stage, once the couscous has absorbed the stock. Alternatively, while it is soaking, heat up the sesame oil in a frying pan.
• Scrape the soaked couscous into the frying pan, using the little spoon from earlier to get it all out, as it will be quite sticky. Fry it for a few minutes - around 2-4 will do. I like to add prawns to make it a bit more special, and cooked diced peppers would go nicely in there too.
• Once the couscous has re-heated through, and absorbed all the flavours of the sesame oil, serve it up with your meat or seafood. Another tasty idea is to use the couscous to stuff a whole, topped and de-seeded, roasted pepper.

COUSCOUS WITH COURGETTE, FRIED ONIONS & HERBS

Steps:

• Gently fry the onions in the oil until softened, then turn up the heat and fry until golden and crisping. Set aside. Mix the courgettes, couscous and chickpeas in a bowl. Pour over the hot stock, cover with cling film and set aside for at least 15 mins.
• Discard the mint stalks, then roughly chop the leaves with the coriander and dill. Fork through the couscous to break it up, then stir in the lemon juice, fried onions, spring onions, herbs and rocket with some seasoning. Serve at room temperature with the chicken (see 'goes well with').

JIMMY DEAN SAUSAGE COUSCOUS CROQUETTES

Steps:

• In large saucepan, cook sausage over medium high heat, stirring frequently until thoroughly cooked and no longer pink. Stir in broth, cumin, cayenne and couscous; bring to a boil. Cover and simmer for 10 minutes on low heat. Remove from heat; cool 5 minutes.
• Stir in parsley and onion; adjust seasonings to taste. Add beaten egg; stir well. Moisten hands with water and mold cooled sausage mixture into 20 small logs. Roll in breadcrumbs.
• To cook: in a wok, Dutch oven or fryer, add oil to a depth of 3 inches; heat to 375 F. Fry 3 or 4 at a time for about 2 minutes; drain on paper towels.