any good recipes for cous cous, please



Bocaj September 6, 2011
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.
pierino September 6, 2011
This was entered into the lunch pail theme:
lorigoldsby September 6, 2011
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!
Sam1148 September 5, 2011
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.
cocktailhour September 5, 2011
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.
babytiger September 5, 2011
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.
Author Comment
I've got a recipe for Summer Couscous that you might like
skittle September 4, 2011
I love this one.

This is from

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.
Food52 September 4, 2011
This couscous recipe won one of our contests and is perfect for this time of year:
Recommended by Food52