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.
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!
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.
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've got a recipe for Summer Couscous that you might like
http://boulder.wholefoodsmarketcooking.com/recipes/11516_summer_couscous_with_chicken_apricots
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
2 eggs
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.
This couscous recipe won one of our contests and is perfect for this time of year: http://www.food52.com/recipes/5425_summer_squash_couscous_with_sultanas_pistachios_and_mint
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http://boulder.wholefoodsmarketcooking.com/recipes/11516_summer_couscous_with_chicken_apricots
This is from
www.canyoustayfordinner.com
Garlic Tuna Couscous Cakes
serves 4
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
2 eggs
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.