Originally Posted by JeanneP' date='02 April 2010 - 11:43 AM
I like couscous a lot, but I am very limited in my preparation, usually just using either beef or chicken stock, then mixing with veggies. Would like to see more interesting ways to prepare and serve it.
One of the better ways that I serve couscous is with the add-ins of re-constituted dried Shiitake mushrooms. Just add "to taste" and throw in a bit of garlic, olive oil and parsley flakes.
Other ways--add dried tomatoes (the kind that can be purchased in a jar of olive oil) chopped fine AFTER the couscous is cooked. This one requires that you sautÃ© some onions in oil (of your choice) with a little bit of oregano and salt/pepper. Make the couscous, throw in the onion mix and the cold finely chopped dried tomatoes. Yummy. You can add finely chopped black olives to this one--the same as the tomatoes, don't cook the olives or the tomatoes.
We like couscous with peas, tuna, and chopped up water chestnuts.
We also like it with chopped (fresh) spinach and mushrooms. If you make this, chop up some garlic and lemon peel along with the spinach and mushrooms, throw it into a frypan ans give it a quick "sear" then add it to couscous that has been cooked with a bit of salt/pepper and made with chicken or veggie bullion.
Garlic, olive oil, and pine nuts together with a chicken bullion cube make for a good couscous.