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Oct 11, 2009 07:27 PM

Interesting Ways of Using Couscous

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:

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  1. 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

      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

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

      2. re: 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

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

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

          1. 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. 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.