Cous Cous

[natalie_1982]

I've only ever tried cous cous when it's already been cooked, i.e. a salad from M&S!  How does it come and how do I cook it?

Also what interesting things can I do with it?(interesting in terms of recipes, not dancing with it or throwing it at people, etc).

[pjm007]

It is the same sort of consistancy if rice, but smaller. I think you need to soak it in hot/boiling water to soften it up.

[Artful]

It's also known as bulghur or cracked wheat. pjm was right in saying you soak it in water but not hot - cold water for 10 to 15 minutes.

If making a salad (called Taboul�) with it mix the bulghar with chopped onion, tomatoes, some finely chopped mint and parsley. Add olive oil and lemon juice. Then leave it to marinate for at least an hour so that the wheat absorbs the dressing and becomes plump and tender.

It's lovely to eat in the garden (or take on a picnic) on a hot summer's day. Enjoy!

[Gilli]

Lots of people think couscous is boring but it really does come down to how your flavour it - same as with pasta.

I always thought that couscous was a form of fine semolina ?

As Artful says, it lends itself very well to mint, parsley & lemon. Also try freshly chopped coriander with lemon & garlic.

You can eat it hot or cold .... I make up a big bowl of it for barbeques ...... chopped, fried onion, garlic, sultanas, parsley, sliced mushrooms, cashew nuts, mild curry paste (like a korma strength) to taste ..... all mixed up, obviously, with the couscous.

[hugoboss]

Mix it in with some sliced chargrilled chicken and some feta cheese, with some baby tomatoes. Lovely!

[Xollob]

Sorry to be pedantic here, Artful, but couscous, bulgur and cracked wheat are not synonyms.

• Bulgur is made from whole grains that are cooked, the bran removed and then cracked to the appropriate size (there are different grades depending on whether you want to make tabuleh or bulgur pilaf, fill vegetables or mix with meat for k�fte etc.
• Couscous is made from wheat which is ground to form semolina, from which the couscous grains are made.
• Cracked wheat is whole wheat kernels that are crushed, retaining all the nutrients.

Natalie, I can't vouch for any of these couscous recipes personally (I'm a bulgur man myself), but the BBC has an interesting collection.

[Artful]

Well, Xollob, don't be and try telling all that to an Algerian but perhaps they're traditional meal isn't Couscous, you kneow the full meal Couscous not just the bulgar...

BTW I don't believe I said they were synonyms, I just said 'also known as'. Anyway let's forget such pedantry, it's tiring.

[Xollob]

Hallo Artful, pedantry for pedantry's sake - couldn't agree more. But I was only trying to provide some additional info on these different foodstuffs. If you have a problem with my description of couscous, please feel free to improve on it. Cheers, X.

[cassimer]

Just thought i'd recommend the tesco packet mixes of cous cous. Just add hot water and butter/oil, and ten minutes later all done. Great place to start if you are not sure about flavouring your own. Yummy.....!

[Artful]

Here's an address to have a look at:

http://www.fatfree.com/recipes/couscous/

[spudqueen]

I go with cassimer, I use those handy little packets to stuff red peppers (they only take 10 minutes to cook, just stick them in a pan of boiling water) and you've got a great little lunch for 2.

[soozmac]

Try this, which is fron Ansley Harriot's Low fat Cookbook (disclaimer - I am not insinuating that you are fat!)

Spicy Casablanca Couscous


You need:

Oil (supposed to be olive)
1 garlic clove, finely chopped
1 teaspoon ground paprika
1 teaspoon ground coriander
1 tablespoon ground cumin
1 red onion, or 6 spring onions
350ml veg stock & few saffron strands
8oz couscous
2 red chillies, chopped and de-seeded
50g toasted pine nuts
the juice and grated peel of 1 lemon

***********************************************

Heat the oil in a pan, and add the garlic, paprika, coriander and cumin. Fry this for a minute. Then add the stock, saffron and the onions. Bring to the boil, and pour the couscous in. Remove from heat, stir well, and cover the pan with a tight lid. Leave for 5 mins.

The pine nuts can now be toasted in a dry frying pan, over a high heat, for a couple of minutes, until they go slightly brown.

Once the couscous has soaked in all the water, add the chillies, lemon juice and peel, and the nuts.

Stir.

Eat.

Yum.