Mix in 1 cup of tomato sauce to every 2 cups of couscous. Heat olive oil in frying pan, then press the mixture in to the pan, flattening it out. When browned, flip into a plate to serve, browned side up. (From one of the ottolenghi books...)
Like Le Bec Fin, I sometimes turn extra couscous into a cold (or room temp) salad. By my has a different flavor profile: crumbled bleu cheese, scallions, olive oil, diced or grape tomatoes,sometimes fresh basil. Makes a great picnic salad. I think I first found a basic recipe for this in Bert Greene's Grains cookbook.
As a base for slow cooked onions, almonds, cinnamon and sugar. This is part of a beef stew spread served by North African Jews at Rosh Hashanah. Add some beef and you''ve got a new main dish. Roasted squash slices optional but nice.
For years in my food business, we mixed it with scallions, orange zest, dried cranberries and chopped pistachios and moistened that with a lemon vinaigrette. If you want it as a pretty presentation, you can push it down in a ramekin, weight it a few hours or overnight (we used muffin tins, but we were serving 100's at a time) and flip it onto a plate at service time.
COUS COUS w/ Orange, Pistachio and Cranberries
X1
16 ou.box Cous Cous, Plain or Wheat
2Cups + Chix stock or water
½ Cup Scallions Chopped
½ C Pistachios chopped (roasted or raw, unsalted)
2 tsp Orange Zest
1/4 C Dried Cranberries Chopped
Make cous cous according to directions on package, using 2c. + chicken stock or hot water. Soften cranberries in hot water for 10-15 minutes before you chop.Add the pistachios, orange zest, cranberries and scallions. Mix in cous cous vinaigrette until flavored and right consistency.May need to season with more salt and pepper. S. 12-15 for 1/3 c. side starch portion.
Cous Cous Vinaigrette :
6 T lemon juice
1 T cumin
1/2 T. Madras Curry Powder(optional lots more)
2 tsp Cinnamon
2 tsps@ kosher Salt and Pepper
1 ½ C Veg.Oil
X1 = 8 C. loose, not packed
1 ½ c. vngrette for x1 couscous
Temper some mustard seeds, Cumin, toss in some minced ginger root & maybe a diced serrano pepper (if you like heat.) along with some diced onions and frozen peas, saute till onions turn translucent and the peas get soft. season with salt and some garam masala and fold in the cous cous, , sprinkle some water and cover the cous cous and cook on low for about 5 minutes until the flavors combine. garnish with chopped cilantro & Serve warm with a wedge of lime.
Fry it in olive oil, maybe with some chopped onions. Beat two eggs and pour over the couscous and fry til done. I use up leftover noodles that way and it is really delicious--definitely a case of the sum being worth more than the parts.
Warm it and serve with roasted vegetables on top, drizzled with olive oil & balsamic vinegar or salad dressing of your choice, with crumbles of feta cheese on top. Or, mix it into a cold greek salad.
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I think I first found a basic recipe for this in Bert Greene's Grains cookbook.
X1
16 ou.box Cous Cous, Plain or Wheat
2Cups + Chix stock or water
½ Cup Scallions Chopped
½ C Pistachios chopped (roasted or raw, unsalted)
2 tsp Orange Zest
1/4 C Dried Cranberries Chopped
Make cous cous according to directions on package, using 2c. + chicken stock or hot water. Soften cranberries in hot water for 10-15 minutes before you chop.Add the pistachios, orange zest, cranberries and scallions. Mix in cous cous vinaigrette until flavored and right consistency.May need to season with more salt and pepper. S. 12-15 for 1/3 c. side starch portion.
Cous Cous Vinaigrette :
6 T lemon juice
1 T cumin
1/2 T. Madras Curry Powder(optional lots more)
2 tsp Cinnamon
2 tsps@ kosher Salt and Pepper
1 ½ C Veg.Oil
X1 = 8 C. loose, not packed
1 ½ c. vngrette for x1 couscous