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Interesting Ways of Using Couscous

k
kmc_1111 Oct 11, 2009 07:27 PM

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-yumm...

  1. hotoynoodle Oct 12, 2009 01:22 AM

    pressed into a pie plate as a "crust" for quiche or veggie casseroles. it browns and gets nice and crunchy.

    4 Replies
    1. re: hotoynoodle
      l
      lexpatti Oct 12, 2009 05:57 AM

      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.

      1. re: lexpatti
        hotoynoodle Oct 12, 2009 06:50 AM

        couscous with lots of chopped fresh parsley is delicious under poached eggs too.

      2. re: hotoynoodle
        r
        rockycat Oct 12, 2009 10:26 AM

        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?

        1. re: rockycat
          hotoynoodle Oct 12, 2009 11:28 AM

          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.

      3. h
        HillJ Oct 12, 2009 07:51 AM

        As a stuffing for pork with lots of raisins and pecans
        In place of hot oatmeal in the morning with honey & cinnamon

        1. s
          sedimental Oct 12, 2009 08:29 AM

          I like mine as a very spicy hot curry with golden raisins and dried cherries or currants. Top with sliced almonds. Yum.

          1. greygarious Oct 12, 2009 08:56 AM

            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.

            1. luckyfatima Oct 12, 2009 09:41 AM

              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.

              1. scuzzo Oct 12, 2009 09:56 AM

                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.

                1. JungMann Oct 12, 2009 09:58 AM

                  I've made a paella-style cous cous salad that goes over well.

                  1. mcap Oct 12, 2009 01:23 PM

                    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...

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