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Roasted veg with cous cous
11 Answers
Had this a while ago on holiday and have meant to try i a home ever since but not being very familiar with cous cous i have never had the courage - I am ok with roasting veg, do that all the time but how and when do i add the cous cous? It was all combined with feta cheese. Delicious. Thank you for your help
Answers
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I'm sure there will be other people better equipped to answer this but I was also planning to do the same thing tonight for dinner having recently been to Marocco! As far as I remember with couscous, it just sits in a bowl with either boiling water or hot chicken stock poured over it for about 10 mins then all the liquid should be absorbed and you can mix it with your veg and cheese. That's what I'm going to do anyway! Good luck - will be thinking of you this evening!
ooooohhhhhh Morocco, went there last October - brill!
I'd do as MEJ has suggested, the more flavours you can get into the couscous the better. Soak it in hot stock water with herbs chillies/anything else that you like, add some lemon juice, seasoning, olive oil - anything else that takes your fancy! if you're ever serving it with meat, then the juices from that is excellent. YUM
I'd do as MEJ has suggested, the more flavours you can get into the couscous the better. Soak it in hot stock water with herbs chillies/anything else that you like, add some lemon juice, seasoning, olive oil - anything else that takes your fancy! if you're ever serving it with meat, then the juices from that is excellent. YUM
We eat a fair bit of this. Have some lamb chops defrosting on the side for cous cous and lamb tonights as it happens!
Cous cous is usually prepared by melting a small amount of butter in a saucpan and stirring the cous cous in the melted butter for about a minute. Add about half a pint of water and bring to the boil. As soon as boiling point is reached take it off the heat, cover and leave for 5 mins minumum. The cous cous will soak up all the water in this time.
The joy is you can leave it on the side and heat up a few mins before the veg is ready.
Also a good tip to run a fork through it before heating up as it tends to clump together whilst soaking up the water.
You can get some good packet cous cous from supermarkets. Lemon & Coriander are good but the Mediterrean vegetable one would be a nice option for what you're making. Bon Apetit!
Cous cous is usually prepared by melting a small amount of butter in a saucpan and stirring the cous cous in the melted butter for about a minute. Add about half a pint of water and bring to the boil. As soon as boiling point is reached take it off the heat, cover and leave for 5 mins minumum. The cous cous will soak up all the water in this time.
The joy is you can leave it on the side and heat up a few mins before the veg is ready.
Also a good tip to run a fork through it before heating up as it tends to clump together whilst soaking up the water.
You can get some good packet cous cous from supermarkets. Lemon & Coriander are good but the Mediterrean vegetable one would be a nice option for what you're making. Bon Apetit!
If you use some vegetable stock - Marigold for example and add in some chopped apricots and add a teaspoon each of coriander, cumin, allspice and keep some toasted pine nuts to sprinkle you get a nice spicy cous cous.
If you can get some lamb fillet or leg steaks, cut them up into pieces, coat in olive oil and stir in the same spice mixture, then give them 15 - 20 minutes scattered on top of the roasting veg at 220 degrees. They get slightly charred and tasty.
In case it is a bit dry, make a lemon sauce with some stock, juice of half a lemon, teaspoon of sugar and a teaspoon of cornflour to thicken......
If you can get some lamb fillet or leg steaks, cut them up into pieces, coat in olive oil and stir in the same spice mixture, then give them 15 - 20 minutes scattered on top of the roasting veg at 220 degrees. They get slightly charred and tasty.
In case it is a bit dry, make a lemon sauce with some stock, juice of half a lemon, teaspoon of sugar and a teaspoon of cornflour to thicken......
LOL - I thought it sounded absolutely gorgeous Sandra !
Couscous is so easy to prepare and very forgiving (unlike rice where timing can be so critical). I do a very simple but impressive dish with stir fried peppers, chillies and onions & a few spices etc, add in some couscous, lightly steamed broccoli, a little lemon juice and just enough water to let the couscous steam and puff up. Season to taste and serve with some toasted almonds and fresh parsley sprinkled over.
Couscous is so easy to prepare and very forgiving (unlike rice where timing can be so critical). I do a very simple but impressive dish with stir fried peppers, chillies and onions & a few spices etc, add in some couscous, lightly steamed broccoli, a little lemon juice and just enough water to let the couscous steam and puff up. Season to taste and serve with some toasted almonds and fresh parsley sprinkled over.
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