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Old 03-25-2010, 04:57 PM   #11
Assistant Cook
Join Date: Mar 2010
Posts: 2
A quick couscous recipe

Ingredients for a quick couscous
1/2 stick unsalted butter
3 cups Chicken broth
1/2 teaspoon salt
1 1/2 cups couscous

Melt the butter in a large saute pan,add the chicken stock, salt, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
Gently stir with a fork to break the crumbs.

The recipe for the whole meal is here: http://www.bestfoodforum.com/node/23

Hope this helps

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Old 05-01-2010, 05:16 AM   #12
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I, too, prefer to make my couscous with stock or broth. If I'm doing what is readily available (for me, cooking in many places across the country, that means Near East brand; I buy the plain most of the time, but their seasoned ones are good as well), just follow the package and, yes, it is 1:1. Sometimes, though, I buy what is sold by my local spice merchant as "Israeli Couscous", and they are more like small ball-bearings in size. Those actually need to be boiled (much larger, much more dense, more like orzo, but round) and I use more broth and drain the excess rather than try to guess!

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Old 05-01-2010, 05:23 AM   #13
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I like to take my couscous and mix with some ground or finely chopped meat (lamb is ideal, but anything will do, even a boneless-skinless frozen chicken breast, poached, then chopped, steamed shrimp, or no meat at all), dried fruit of some sort, almonds or pistachios, green onions, and herbs from the garden (parsley, mint, chives are my favorites) and if you like heat, chili flakes or a fresh pepper, chopped. Toss. Good hot or cold. If you use the packaged stuff, this is an ideal summer meal because you can cook whatever meat you use in the cool morning hours, then all that is left to do is to boil the water and assemble. Oh, especially if you're serving it cold, drizzle some olive oil and squeeze some lemon over it. To add to the presentation and such, serve on a bed of lettuce or spinach leaves. A true one-pot, great summer meal for those of us who don't have air conditioning!

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