this is one of my favorites! I cant remember where I got it but I would like to thank them! Nice to take to a BBQ if you need to 'bring a plate' Israeli Couscous
1 ½ cup Israeli Couscous 2 Stalks Celery (Thinly Sliced) 2 Spring Onions (Thinly Sliced) ¼ cup Dried Cranberries (Finely chopped) 2 Tbsn Oil (neutral) 2 Fat cloves of Garlic (Crushed) 2 tsp finely grated Ginger 1 tsp Curry powder 1 tsp Coriander Seeds (coarsely crushed) 1 tsp Salt and Pepper • Cook the Couscous as per the instructions on the packet. • Add the Celery, Spring Onions and Cranberries. • Sizzle the remainder ingredients for 1 minute then remove from heat. • Add this to the Couscous and stir through.
Quote aw217 (110 110 positive feedback) 6:51 pm, Sun 6 Oct #5 My favourite is morrocan couscous salad . otherwise known as 'naked zuchini salad' . http://www.azcentral.com/style/hfe/recipes/articles/0528cous cous0528rec.html?nclick_check=-1 The finer the capsicum etc are diced, the better. And yes, it IS better made the day before.
Quote roadie (110 110 positive feedback) 7:03 pm, Sun 6 Oct #6 Whilst doing a bit of surfing I found this recipe that you might like to try. Obviously I haven't made it but it does look colourful and nice, and it could be a handy salad for the coming barbecue and festive seasons.
Bought some israel coucous, boiled some water, added the couscous, NOW do I wait until it is cold before adding the bits. eg, celery, nuts, rasins. It looks quite sticky, never done it before, but have a friend here and wanted to try it. Guess it is a healthy foood.
korbo,
Oct 14, 5:16am
should I rinse it before adding other stuff.
freddiemouse,
Oct 14, 5:20am
I just rinse mine in clean hot water and drain, then I add a small chunk of butter, pop the saucepan lid back on for a few mins to let it melt a bit, mix it through with a spoon and your done. Delicious and not gluggy even when It cools down.
davidt4,
Oct 14, 5:34am
Not really, unless you consider pasta to be a healthy food. Cous cous is a form of pasta.
olwen,
Oct 14, 6:09am
Is that Israeli couscous? I wouldn't have thought it would cook.
I do israeli couscous like a rissotto, brown it in butter, add a chicken stock cube and lemon juice and cook until it's absorbed, adding more water if it needs it.
korbo,
Oct 14, 8:34am
thanks everyone, it was delicious. I didnt rinse it, cooled it down, and added chopped celery, currants, chipped cashews, mint, parsley and garlic chives. It needed a bit of a perk up, so friend put greek yogurt on hers, and i sprinkled a little honey mustard lite dressing. beautiful. Enough for lunch or dinner tomorrow night. Didnt have time to check the previous threads, but have now.
jynx66,
Oct 14, 7:23pm
It's pasta, it doesn't need rinsing. Put a little extra virgin oil in a saucepan and stir couscous till it's golden (gives it a nutty flavour). Remove from the heat and add boiling water (careful - it will hiss and spit at you). You can add a stock cube to the water if you like. Cook gently till tender and all the liquid has absorbed then use either hot as a side-dish with a well flavoured gravy, or cold in any of thousands of salads.
bev00,
Sep 13, 12:46am
I toast Israeli couscous in a dry non-stick pan, then add it to boiling stock - 1 part couscous to 1-1/4 part liquid. Reduce the heat to lowest and simmer for 5-10 minutes, then set aside off the heat for a wee while (enough to finish cooking veg or whatever else you're making). I seldom use plain water for cooking this or regular couscous in, I will always add seasoning such as s&p, turmeric, stock cubes (if not using actual stock), a tablespoon or so olive oil, and fresh herbs from the garden. Depending on the accompanying dish, I would also add more seasoning like cumin, mixed spice, cayenne, chopped onion and garlic, soy sauce, palm sugar .
Quotelennyb1 (518 ) 8:49 am, Fri 30 Nov #18
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