How do you make cous cous nice?

[ZeroFucks]

I've got 10kg of cous cous. It's not something I'd usually eat but I don't hate it.

With 10kg of the stuff, I need to get thinking of recipes.

I'd normally have it as a side dish but how do you make it nice? After you've re-inflated it, do you just mix some fresh herbs around in it? Spices in before or after the water?

Bloody hell.

I can't donate it to a food bank because the bag's opened. I did check with my local food bank.

Put however much couscous you're using in a bowl and (just) cover it with boiling water and leave.

Fry off some finely chopped onion for a few minutes. I also normally add some grated carrot, finally chopped peppers and courgette. When a little bit soft, add a couple of spoon of tomato puree and gently simmer for a few mins. Add lemon juice, salt, pepper, paprika powder.

Mix together with the couscous. When cool add some chopped fresh chives. Check seasoning/ lemon juice.

I normally make a few portions together and keep in the fridge. Good hot or cold

Cous cous apologist
And a swimming pool of water ! Genius

butter and lots of lemon, herbs, nuts and dried fruit.

Red onion
Parsley
Olives
Raisins
Tomatoes
Cucumber
Dressing of lemon,honey and oil

Fry chopped onion and pepper in a good amount of oil. Add ras al hanout spice mix and fry again. Stir through rehydrated cous cous. Serve with chicken or halloumi.

Halloumi, chorizo, peppers and onions, pan fried.

Veg stock on your cous cous.

Dump the CC in the pan, slosh on some chilli sauce and ideally, some sour cream and chive dip.

Stir it all up - one of my ultimate comfort munches 😋

I'm loving these ideas, couscous a la chlorine and couscous cat litter 😂 You could also use it as a dehumidifier in damp rooms?

I'd add extra oil and butter. (It should make it easier to scrape off your plate into the bin.)

Rehydrate with stock, then mix through coarse pepper, sundried tomatoes and top with feta

Ohhhhh chorizo! Forgot about that!

And olives, preserved lemons, ras el hanout!

mix it with mince in shepherd/cottage pie or spag bog (sorry!) to expand mince or put it in stew with lentils to expand meat
or after hydrating add lemon juice, mint, toms, capsicum, cucumber onions (I tend to use chives in summer) & serve with salad, BBQ, Tandoori chicken, or spicy chickpeas, curry etc etc etc (alternatively sell some to neighbours or have a party)

@purrswhileheeats from what I gather there is a shortage of cat litter so that's an idea!

This a truly truly delicious recipe: www.deliaonline.com/recipes/collections/delias-summer-collection/roasted-vegetable-couscous-salad-with-harissa-style-dressing

Although it only uses 275g of couscous, it's what I do very time I cook it for anything else

I mean I prepare it in this way. Apparently we do it all wrong in the U.K. though and you're supposed to separate the grains and double cook it or something. Which would probably take the rest of your life if you have 10 kilos ...

Maybe set a retro trend by using it instead of pebble dash on your shed?

I like it done with stock and mix in roasted aubergine, feta, cherry tomatoes and mint.

Placemarking because my cous cous is really bland

You can add couscous to stuff too - I put it in soups etc to thicken them up.

This thread reminds me of that episode of Friends when Ross turns up at Rachel's office with a picnic... 'I've got COUSCOUS!'

Serve it with chips...

This recipe has been given on mn before and it is so delicious. It's a summer staple in our house.

I would start by opening the packet and putting straight in the bin because it's awful. I've really tried to like it but I jist can't get on with it at all. I'm sure you will find something nice to make with it OP

This is a brilliant thread OP and has cheered me up no end

Also makes me want to reread the pearl barley thread in Classics.

www.mumsnet.com/Talk/mumsnet_classics/1141078-A-white-knuckle-ride-of-a-thread-about-PEARL-BARLEY

Roasted veg, sultanas,cashews, halloumi, citrus dressing

I eat it nearly everyday for lunch, so you could send some my way
I make it with stock and then have feta, spring onions, cherry tomatoes, cucumber, tzatski (or however you spell it) or balsamic with it. Oh and if I'm at home then crispy bacon