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Post by Rosefriend on Aug 2, 2007 6:32:41 GMT
I have just read through the previous thread that Andy started about Cous Cous and I must admit that I have never eaten it.
I know that it doesn't taste of much and that "taste" has to be added. Last time we were shopping we came back with a packet and my OH wants to know what I am going to do with - well I haven't a clue.
Does anyone know of any good savoury cous cous recipes please. I was rather thinking of using it instead of rice now and again.
RF
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Post by piggingardener on Aug 2, 2007 9:44:50 GMT
I'd like some cous cous recipes too! I fancy it as a change from rice, I believe it goes well with spicy lamb dishes.
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Post by Deleted on Aug 2, 2007 11:05:49 GMT
Cous cous is fantastic - and very quick and handy. Here's a nice recipe we often use: Pre-heat oven to gas mark 4. Put the 'raw' cous cous in an oven dish with a tight-fitting cover, add 2 tablespoons good olive oil and work through the cous cous with your fingers, so that each grain is coated with the oil. Then add water in the proportions stated on the pack, and cook in the oven for 10 or 15 minutes. While the cous cous is cooking, chop up good handfull of mint, and fry up some onions and garlic (red pepper is also nice). When the cous cous is ready, mix everything together, season with salt and pepper. That's it. It's also very nice with coriander and olives - actually, you can bung in anything ;D
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Post by purplejulia on Aug 2, 2007 23:32:56 GMT
That recipe for cous cous sounds fab. I have been using a Jamie Oliver recipe. You do not have to cook it. Just add cold water and leave it until all the water is absorbed. Approx 9 oz
cous to 1 pint cold water. Then add olive oil and put in grilled peppers, grilled asparagus, grilled courgettes and chuck some herbs like coriander and flat leafed parsley, lemon juice and some red wine vinegar. It is late at night so I am trying to remember it. If anyone is interested in the correct proportions I will dig the recipe out. The best thing about this recipe is the grilled asparagus!
PJ
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Post by purplejulia on Aug 2, 2007 23:35:22 GMT
Justg remembered two more vital ingredients - 2 chopped chillies and some spring onions!
PJ
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Post by andy on Aug 3, 2007 5:48:07 GMT
When adding water to cous cous RF, add some kind of stock instead whether it's a pilau stock cube or chicken stock etc. I also add lemon an/or lime juice to mine and you can add various herbs and spices.
I usually add chopped onions, peppers, cooked mushrooms, a bit of garlic, some grated ginger and some finely sliced pineapple to mine.
We often have it with our curries instead of rice too.
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Post by Rosefriend on Aug 5, 2007 14:31:03 GMT
Thanks to you all - in the end I made a mish mash of all the things that had been posted really, - i.e what was in the house.
I put in 2 spoonfuls of olive oil (I found out whilst reading the back that it was pre-cooked) and added the water and stock cube and let it stand for 6 - 8 minutes.
I fried bacon bits, onion and spring onion, peppers, chillies, mushrooms and garlic together - forgot the ginger - and opened the herbs and spice cupboard and added a bit of this and that.
Result - gorgeous and it will definitely be on the menu again - wish I could remember what the "bits of this and that" was from the herbs/spices cupboard.
I bet I never get it to taste the same the next time.
RF
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Post by andy on Aug 5, 2007 15:56:58 GMT
No....it'll taste just better RF. Glad you liked it.
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Post by Rosefriend on Aug 5, 2007 17:35:46 GMT
I must admit that it is far better than people make it out to be.
How is it with gravy - something to try or better as I have already done it.
RF
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Post by Deleted on Aug 5, 2007 17:49:52 GMT
Glad it went well; it's lovely with gravy, RF - particularly if you add gravy to the water/stock you're cooking the cous cous in, so it can 'soak up' the flavours ... cheers ...
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Post by Plocket on Aug 6, 2007 18:08:22 GMT
Oooh I LOVE cous cous! I sometimes do it on it's own with chicken stock (vegetable stock if you are veggie) but I also love it with chopped corriander leaves and lemon juice thrown in. Or chopped garlic. Or mushrooms. Pretty much anything that takes my fancy really, depending on what I'm serving it with  |
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