658749 Sun Oct 11 19:27:28 -0700 2009 12 31 Home Cooking 0 5096040 I love couscous because it's such a versatile grain. The possibilities are endless! What are your favourite ways to use couscous in a unique manner? Here's mine: http://gomestic.com/cooking/five-yummy-original-ways-to-cook-with-couscous/ Sun Oct 11 19:27:28 -0700 2009 1115605 kmc_1111 1 5096382 pressed into a pie plate as a "crust" for quiche or veggie casseroles. it browns and gets nice and crunchy. Mon Oct 12 01:22:36 -0700 2009 5096040 30273 hotoynoodle 2 5096512 I just had fantastic bean burritos this weekend, got the recipe and it says you can add rice to bulk it up - I would add couscous or quinoa next time. Today I'm doing stuffed peppers in the crock pot but no meat, no rice - a quinoa mix (which couscous would work really well too). I throw couscous and quinoa in my salads. Mon Oct 12 05:57:49 -0700 2009 5096382 49588 lexpatti 3 5096587 couscous with lots of chopped fresh parsley is delicious under poached eggs too. Mon Oct 12 06:50:25 -0700 2009 5096512 30273 hotoynoodle 2 5097168 hotoynoodle- Do you prebake the crust or just cook the couscous normally and then turn it into a pie pan? Do you bake your quiche, etc. normally as if you were using a pastry crust or do you make any adjustments to the baking time? Mon Oct 12 10:26:38 -0700 2009 5096382 25244 rockycat 3 5097343 normal prep for the cous cous. no special requirements. it's a really nice change to pastry shells and a snap to make. with instant couscous, i also stopped using boiling water. i just add water, stock or juice (or a combo) and let it sit. the texture is far better, imo. Mon Oct 12 11:28:33 -0700 2009 5097168 30273 hotoynoodle 1 5096724 As a stuffing for pork with lots of raisins and pecans In place of hot oatmeal in the morning with honey & cinnamon Mon Oct 12 07:51:53 -0700 2009 5096040 36312 HillJ 1 5096820 I like mine as a very spicy hot curry with golden raisins and dried cherries or currants. Top with sliced almonds. Yum. Mon Oct 12 08:29:43 -0700 2009 5096040 1110504 sedimental 1 5096891 Couscous is a shape of pasta, not a grain distinct from the wheat from which it is made. It is versatile like pasta is versatile. In America, we see it mostly in instant form, which is convenient in that it is "cooked" by mixing with boiling liquid and resting for 5 minutes rather than needing a big pot of boiling water. Unless you are using whole wheat couscous (tasty but goes rancid fast), don't think of it as a healthier alternative to whole grains or rice. Mon Oct 12 08:56:43 -0700 2009 5096040 159317 greygarious 1 5097036 I also do it in an oatmeal type way. But my fave is a tagine-couscous soup. Rather than a mound of couscous with a bit of tagine on top, you make a liquidy tomatoey soup with bite sized lamb chunks, the flavors/seasonings should be remnant of a basic tagine recipe, plus add chickpeas and at the end stir in some couscous as a grain/thickener, but it should still be soupy and eaten with a spoon. Really really yummy. Mon Oct 12 09:41:33 -0700 2009 5096040 118120 luckyfatima 1 5097090 I used to put three cooked shrimp in the bottom of a custard cup, then pack in couscous cooked with stock, herbs, onions, etc. then unmold. Went over well. Mon Oct 12 09:56:49 -0700 2009 5096040 123480 scuzzo 1 5097095 I've made a paella-style cous cous salad that goes over well. Mon Oct 12 09:58:01 -0700 2009 5096040 68363 JungMann 1 5097625 Cold chickpea and couscous salad Basically, it is a couscous salad with finely chopped raw vegetables (green onion, carrot, cucumber, red pepper, celery, olives, etc) with chickpeas. Mix in a homemade balsamic vinaigrette. Maybe not "interesting", but so good... Mon Oct 12 13:23:39 -0700 2009 5096040 135338 mcap