Recently discovered cous cous....

[juicychops]

What is best to have it with? Ive been getting the Ainsley Harriot ones

what's ainsley harriot couscous? has he brought out his own brand or something

I like couscous (made with stock) mixed with small diced salad stuff (tomatoes, peppers, cucumber)

also yummy with artichoke hearts, olives, capers and a vinagrette

also great warm with feta cheese

oh nice with ratatouille and with a creamy chicken casserole

basically as an alternative to rice but is a bit softer

what twig said ! or ratatouille...

roasted veg

feta & olives

You can have it with anything - just use it like rice, or with a salad - cold.
Have you tried quinoa? - it's nice too.

x post !

throw herbs in with cous cous

boil/soak

knob of butter

salmon

yum

twiglet, yeah he has his own brand out all different flavours really nice!!

personally wouldn't buy a 'flavoured variety' .. couscous really cheap from supermarket .. just make it up with different stock (chicken or veg) and its tasty .. or different herbs

I lurve couscous

I tend to cook it in a little bit of butter first for a minute or so, stirring to make sure well coated until it gives off a biscuity smell, then add stock - depending on taste this can include a bit of white wine or lemon juice, and cook till done. I do quinoa in the same way but it does take a bit longer to cook. I do tend to use quinoa now though rather than couscous because it has so many good things in - high in iron, protein b vits. You have to rinse it well first as I've read the skin has tiny amounts of arsenic!!

DH and I recently discovered a gorgeous cous cous recipe thanks to Mr J Oliver. Basically you chop a red onion, a fresh fennel bulb and 500g of ripe cherry tomatoes and gently fry them all in olive oil with some fennel seeds. Then you layer some plain (pre-soaked) cous cous on top of the fried veg in a casserole plan. Next you get some fish fillets (red mullet or sea bass work best in our opinion) and lay that on top of the cous cous and put on a very low heat on the hob for fifteen minutes. The fish cooks and the cous cous gets infused with the fennel, onion and tomato. You then serve with some plain yoghurt mised with some lemon zest and the herby bits of the fennel bulb. Totally divine and healthy too.

This is a jamie Oliver recipie and although it looks complicated it is very quick to make. Delicious

Spicy Couscous
Ingredients
425 ml stock or water
1 medium onion, finely chopped
1 tablespoon olive oil
knobs of butter
1 level teaspoon cumin seeds
1 heaped teaspoon coriander seeds
1 heaped teaspoon fennel seeds
1/2 small dried chili, or to taste
1 teaspoon salt
1 bay leaf
1 clove of garlic, finely chopped
1 tablespoon red wine vinegar
1 teaspoon sugar
255g couscous

Method
Bring the stock to the boil. In a thick-bottomed, deepish pan slowly fry the onion with the olive oil and half the butter, without colouring.
In a pestle and mortar smash up the cumin, coriander, fennel, chili and salt.
Add the spices, bay leaf and garlic to the onions and continue to fry - they should look and feel like marmalade, but not be coloured or burnt. Add the vinegar and sugar and reduce to a syrup.
Add the couscous and stir. Add the hot stock and simmer for 15-20 minutes, stirring occasionally. Fork through the rest of the butter to lighten.