HOW TO COOK COUSCOUS
Learn how to cook couscous perfectly every time! It takes just 15 minutes and a handful of ingredients. This quick couscous recipe is a great side next to your favorite protein, or use it as a bed to a tasty stew.
Provided by Suzy Karadsheh
Categories Side
Number Of Ingredients 9
Steps:
- In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
- Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.
- Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.
- Uncover and fluff with a fork.
- You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy!
Nutrition Facts : Calories 202 kcal, Sodium 1.1 mg, Fat 1.1 g, SaturatedFat 0.1 g, Carbohydrate 34.2 g, Fiber 5.3 g, Protein 7.1 g, ServingSize 1 serving
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.
TRADITIONAL NORTH AFRICAN COUSCOUS (THE REAL WAY!)
This is a recipe for a fantastic traditional couscous dish from Algeria which can also be found in Morocco and Tunisia. Please note: the couscous is to be steamed and not soaked...we call this Ta'am bil marga hamra.
Provided by Um Safia
Categories Stew
Time 2h25m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 22
Steps:
- Finely chop the onion and mince the garlic & place it in a large heavy bottomed pan with the meat or chicken, ras el hanout & a little olive oil. Fry gently to seal the meat/chicken. I use my pressure cooker pr large cast iron casserole for this.
- Chop the carrot, parsnip and courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. Chop khourchef or celery into roughly same size as carrot. (Peel the carrots, potato, parsnip and swede).
- Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt and pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
- Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
- Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
- Take a 500g pack of medium couscous and pour into a gas'a if you have one. If not find the biggest bowl you have. Pick out any 'bits' and sprinkle water - about 50mls and a tsp of salt over the couscous and using your hand rub 1/2 tsp of oil through the couscous to stop it sticking. Fill a couscousier or steamer half full with the couscous (as it swells).
- When you 1st notice steam coming from the couscous, count 10 minutes. After that remove from the steamer, place in gas'a and use your hands to 'open' the couscous (rub it together between hands to remove clumps). This is very hot and you need to keep wetting you hand with cold water and sprinkling a little on the couscous.
- Return to steamer when thoroughly opened. Repeat process of steaming and opening twice more.
- Finally remove from steamer and place back in gas'a. Open for final time and rub a tbsp of ghee or smen into the couscous along with 2tsp of butter or margarine. Add salt to taste.
- Serve the couscous in the gas'a with sauce on top as traditional style or in tagine etc. Usually we place the meat/chicken in place - 1 for each guest and decorate the couscous with the veg before ladling some of the sauce over the top.
- If you used the chilli, put it on a plate and let people help themselves to it!
SEASONED COUSCOUS
"Partner it with delicious Seasoned Couscous, and you have a winner," Ruth says. Flecked with basil and parsley, the speedy stovetop side dish comes together in a snap.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first eight ingredients; bring to a boil. Remove from the heat; stir in couscous. Cover and let stand for 5 minutes or until the liquid is absorbed. Fluff with a fork.
Nutrition Facts : Calories 185 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 299mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
BEST COUSCOUS
Couscous is widely used throughout North Africa. Like many pastas, couscous is simply coarse hard-wheat flour (semolina) and water. Traditionally, the two were mixed together by hand and pressed through a sieve to make tiny granules.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 4
Steps:
- Put couscous, salt, and pepper in a large bowl. Add oil, and stir with fork to coat evenly.
- Bring 2 1/2 cups water to a boil; stir one-third into the couscous. Cover remaining water to keep it hot.
- Press couscous gently with the back of the fork. Cover with plastic wrap; let stand for 3 minutes. Repeat with remaining water in two additions.
- Break up any clumps with a fork or your fingers.
NORTH SOUTH EAST WEST COUSCOUS
I just made this up, off the top of my head and had it for dinner this evening. It's one of the best dishes I've ever made I have to say! I named it that because it's got such a mixture of ingredients, it seems almost "international" ... it's a bit Moroccany, a hint Indian, un poco Mexican, and ligo Greek!!! There's soy sauce in there too, so I guess some China is in there as well!!! I hope someone out there finds this recipe useful, enjoyable to make, and yummy to eat! :)
Provided by VeganKittyKat
Categories Moroccan
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Add freshly boiling water to the couscous in a plastic tub, with 5 splashes of lemon juice and 5 splashes of soy sauce.
- Place the lid on the tub and leave for 10 minutes.
- Chop the pepper and onion very finely and fry together in a little sunflower oil.
- Rinse the lentils with water and add them to the pan, with the margarine and a good splash of (soya) milk.
- Add the crushed garlic.
- Turn the heat down so it doesn't burn, and keep stirring!
- Add the chilli pepper, deseeded and finely chopped, along with the spices and the black olives.
- Mix well.
- Add the couscous to the pan and mix thoroughly OFF the heat and serve immediately.
Nutrition Facts : Calories 383.3, Fat 8.8, SaturatedFat 1.5, Sodium 239.2, Carbohydrate 64.6, Fiber 8.7, Sugar 7.3, Protein 14.2
More about "north south east west couscous recipes"
15 COUSCOUS RECIPES FROM THE BEST CREATORS - THE MODE MAG
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Estimated Reading Time 8 mins
- Mushroom And Herb Couscous. Source: High Heels to Hot Wheels. A tasty mushroom and herbs couscous is actually considered to be very healthy and if you do not mind having something different from normal couscous then this is the meal you would want to go for, this is actually very light and can be enjoyed by you and the kids, you can always trick this meal to add your own spice and flavor to it, this will definitely be a great summer meal.
- Greek Couscous Salad. Greek couscous is a quick weeknight dinner and also perfect for parties, it has a simple way of cooking but with an amazing taste, you can enjoy this dish so many ways depending on how you like it, this dish is full of Mediterranean flavors like feta cheese, cucumbers, and olives and the cherry tomato mixture works as a dressing and makes this salad taste so good.
- Moroccan Couscous-Stuffed Cornish Hens. This is a couscous recipe you would absolutely love, it can be considered healthy as well and with less fuss to make, this is a meal you can easily have for dinner without feeling bloated.
- Ground Lamb Couscous. Source: Beyond Mere Sustenance. Ground lamb couscous is a combination of Middle Eastern spices with dried fruit, spinach, and chickpeas in the ultimate quick and healthy one-pot meal.
- Isreali Pearl Couscous Salad. Isreal pearl couscous is usually the first couscous that comes to mind when you want a simple hearty meal, it can be an amazing meal that can help have a wonderful lunchtime.
- Couscous Salad with Butternut Squash and Cranberries. Couscous salad with butternut squash and cranberries is a perfect meal fitting for brunch, lunch or dinner.
- Isreali Couscous And Lentils. Source: Instant pot recipe. Isreali couscous and lentils can be referred to as a great refreshing meal, it’s an ideal meal for having friends or family over during the weekend and it could also serve as a healthy dinner, it is healthy enough as it is packed with protein-packed lentils which is also fiber.
- Couscous with Pistachios and Apricots. Couscous with Pistachios and Apricots makes a good any time of the day meal, it has been packed full with nourishing ingredients that bring out the savory flavor of your couscous.
- Black Bean And Couscous Salad. A simple meal for you if you love bean and it’s another way of preparing a healthy couscous recipe and you can enjoy it with friends and family.
- Broccoli Couscous with Salmon Ceviche. This a healthy vegetarian recipe for couscous, really tasty and not much is required to make it tasty, the dish is light and therefore perfect for all those who have a weight loss goal.
16 BEST COUSCOUS RECIPES FOR CREATIVE MEALS & SIDES - KITCHN
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- One-Skillet Chicken Thighs with Pearl Couscous and Eggplant Recipe. This one-skillet dish features crispy chicken thighs, pearl couscous, and eggplant simmered in a flavorful tomato base.
- Israeli Couscous Salad with Feta, Chickpeas, and Herbs. Since this colorful salad is filled with chickpeas, it's got enough protein in it to act as a meatless main dish for dinner or a satisfying lunch.
- One-Pot Smoked Almond and Herb Couscous. This recipe will show you that it only takes a few basic pantry ingredients to give a plain pot of couscous a punch of flavor and texture.
- Herbed Couscous & Goat Cheese Stuffed Tomatoes. When good tomatoes are out of season I love to swap in a rainbow of bell peppers, zucchini, or even delicata squash.
- Honey Harissa Chicken and Chickpeas! While serving this sweet and spicy chicken over couscous is technically optional, it's well worth it because the couscous soaks up lots of the flavorful sauce.
- Couscous Salad with Butternut Squash and Cranberries. This salad has become a regular in my meal plan roster. It can play side dish or main course, and it makes a lot, which means I have lunch for a couple days to come.
- Minted Summer Couscous with Watermelon and Feta. Watermelon and feta are a classic combination and really are so good here in this salad. However, know that cantaloupe and honeydew melon are great substitutions.
- Couscous Salad with Cucumber, Red Onion & Herbs. This is one of my favorite couscous recipes to pair with fish. A mess of fresh herbs keeps it light, while cucumbers and wispy red onion add a nice crunch.
- Roasted Shrimp and Pea Couscous Salad. This is a quick and easy dinner salad that you'll look forward to diving into. Israeli couscous takes just about 10 minutes to cook up, and while it does you can roast the shrimp and peas all on one sheet pan in the oven.
- Pine Nut & Scallion Couscous. A simple trio of softened scallions, pine nuts, and golden raisins boost a basic bowl of couscous with extra flavor and texture.
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