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Looking For Great Couscous Recipes

b
Beignets Aug 5, 2007 06:49 PM

A friend is moving and dropped off a few boxes of couscous his Mom just sent him. I only know how to make very simple couscous meals (i.e. Chicken stock and sauteed veggies/meat couscous) so I'm looking for some delicious and/or interesting recipes. I browsed Zuni Cafe and Cooking one-on-one hoping to get some recipes, surprisingly they offered nothing!

I would appreciate a couple of pointers either in recipes or recipes from blogs? Thanks!

  1. mamachef Nov 21, 2010 05:39 PM

    Well if unusual is what you're after, spiced couscous makes a wonderful breakfast: just add cinnamon, clove, nutmeg, maybe a little ginger, to couscous-reconstituting water (or apple juice) and reconstitute dried fruit (dates, prunes, apricots, cranberries, pineapple) in boiling cider until cooked down and thickened; top couscous with compote and some sliced almonds or walnuts.

    1. s
      sweetnspicy Aug 8, 2007 12:39 PM

      I made this Cilantro rice recipe with couscous instead of rice it turned out great.
      www.chowhound.com/topics/328780

      1. j
        jmax Aug 7, 2007 12:15 PM

        If I wanted to add corn and zucchini to couscous - How would I do that? Saute them first and add after couscous has steamed? Cut them small and add them to the dry couscous and plan on the boiling liquid that I add to steam them?

        1 Reply
        1. re: jmax
          b
          Beignets Aug 7, 2007 11:23 PM

          what i do is sautee them first - size of veggie depends on your preference but normally small cuts are best. I sautee with a small amount of finely diced shallot or brown onion, brown it a bit then i add all the mixture (including the oily liquid) onto the dry couscous alongside with the boiling liquid in a reduced proportion to take the veggie liquid into account.

          the liquid should be chicken or veggie stock.

          let me know how it turns out?

        2. o
          Old Spice Aug 7, 2007 08:58 AM

          There are several couscous recipes at the link below. Scroll down for Curried Couscous, the recipe I recommend. It's from the back of the Sahadi brand couscous box. Sahadi's is a middle eastern grocer in Brooklyn, and they have this couscous at their deli counter. I was thrilled to find the recipe on their couscous box. It's simple and delicious and something I especially enjoy on hot summer days.

          http://www.co-opliving.com/coopliving...

          1. jinet12 Aug 7, 2007 07:35 AM

            Don't know if anyone has had the couscous at Houston's restaurant, but I would love the recipe for it...It is a room temp salad with golden raisins in a sweet vinagrette...

            1 Reply
            1. re: jinet12
              t
              toveggiegirl Nov 21, 2010 05:04 PM

              It's been a few years since this request was posted, but, if you or anyone else is still looking for the recipe, a copycat recipe was recently printed in Todd Wilbur's "Top Secret Restaurant Recipes 3". You can find the recipe online here:
              http://www.food.com/recipe/houstons-c...

            2. jennisad Aug 6, 2007 07:53 PM

              I just made this tonight...LOVED IT. Even my BF that only tolerated couscous, gobbled this up. Recipe calls for orozo, i just subbed couscoous, and it was great!
              http://www.epicurious.com/recipes/rec...

              1. WCchopper Aug 6, 2007 07:52 PM

                I love to suate' onions and garlic in butter, add some thyme and a bay leaf. Toasted pine nuts or pistachios and a handful of golden raisins next. Stir in the cous-cous and then pour boiling chicken broth over the top. Cover for 5 minutes and then serve with grilled lamb or chicken.

                1. aching Aug 6, 2007 07:07 PM

                  Very very simple but beloved by my SO and my mom is my favorite couscous side dish - couscous cooked in chicken stock, then tossed with olive oil, lemon juice, lemon zest, salt, pepper, and whatever chopped green herbs you've got (I always use basil, but sometimes other things too, like mint, sage, and thyme). It's fabulous with grilled chicken or fish, and a snap to make.

                  1 Reply
                  1. re: aching
                    t
                    taryn Aug 6, 2007 07:30 PM

                    another simple twist on the couscous salad. just add cilantro, chopped avocado, red onion, bell pepper, black beans and some halved cherry tomatoes. toss everything in lime juice, with a little salt and cumin. can be served warm or cold. if i am adding cheese i do it warm so it gets melty and delicious. yum!

                  2. y
                    yogurtsoda Aug 6, 2007 01:30 PM

                    A simple but delicious couscous salad I make:

                    1 pint cherry tomatoes, halved
                    2 Persian cucumbers, chopped
                    A handful of mint and basil leaves, thinly sliced
                    1 cup dried couscous, cooked
                    1/2 cup dried lentils, cooked
                    1 cup feta cheese, crumbled
                    3 T olive oil
                    2 T balsamic vinegar
                    1 clove garlic, minced
                    salt and pepper to taste

                    1. Whisk together the olive oil, vingear, and garlic together to make the dressing. Season with salt and pepper.

                    2. Toss the couscous, lentils, vegetables and herbs together, and then lightly mix in the feta. Before serving, mix in the dressing. Serve chilled or at room temperature.

                    1. mschow Aug 5, 2007 07:35 PM

                      On a business trip in Toronto, I had a great couscous with curry. I have no recipe to give you, but here is the best approximation of how I have made this recipe:
                      Add boiling chicken broth to dry couscous and place in a container to steam. While still warm, mix with fork to fluff. Add sliced green onion, small amount of finely chopped onion, chopped walnuts, dried cranberries, and curry powder. Also, EVOO. Salt and pepper to taste. You can adjust this to taste, obviously. I serve it at room temperature.

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