any good recipes for cous cous, please
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This couscous recipe won one of our contests and is perfect for this time of year: http://www.food52.com/recipes...
I love this one.
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Garlic Tuna Couscous Cakes
2, 6 oz cans tuna fish, drained and flaked
1 cup cooked couscous
1/4 cup finely chopped green onions
3 tablespoons minced fresh parsley
2 cloves garlic, minced
1/4 teaspoon each, salt and pepper
juice of half a lemon
3 tablespoons sour cream
Combine all ingredients in a large bowl and mix well with your hands. Shape into 8 small patties. Place on a greased baking sheet, brush the tops of each with olive oil, and bake for 20 minutes at 400 degrees F.
I've got a recipe for Summer Couscous that you might like
I always start off with cooking my couscous in stock, usually chicken or beef. Then I would add vegetables to it. Caramelized onion, saute mushroom, and roasted vegetables are all good.
I also use broth for the cous cous. I like to add either cilantro or parsley, toasted nuts, a dried fruit, and either citrus or mint.
Sam is a trusted home cook.
I have use caulliflower as a sub for couscous. Break it down in a food processor until it resembles couscous. Lightly sauté with a bit of stock,oil and cumin. Use like you would couscous.
Again with the stock...but even veggie stock is better than water if you have a vegetarian palate. I also love the Isreali or pearled couscous with a curried vinaigrette, craisins, green onions and toasted pumpkin seeds. It was a huge hit with the riders at the barn this summer!
pierino is a trusted source on General Cooking and Tough Love.
This was entered into the lunch pail theme: http://www.food52.com/recipes...
Chicken stock and a little bit of cayenne. Shallots, cremini mushrooms, red bells sauteed separately and added after the couscous is done cooking. If you want to turn it into a quick and easy dinner just add chicken or steak to the veggies.
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.
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