"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 03-16-2009, 05:03 PM   #11
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by Callisto in NC View Post
Just curious, how would grilled shrimp and veggies be tossed in couscous?
Anything that would be good tossed with pasta would be good with couscous. I also like Israeli couscous - it's a much larger ball. Curry chicken and vegetable is my favorite.

It also makes great cold summer salads. Think basil, cucumber, tomatoes and a bit of fresh pesto...a bit of olive oil to moisten.
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 03-16-2009, 05:09 PM   #12
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,850
While I use it regularly, I find couscous to be very bland, so be liberal with the seasonings I often use strong flavors like citrus zest, vinegar, lots of garlic, fresh herbs, etc.

The tiny couscous is Moroccan. It's great because it cooks in five minutes - bring stock to a boil, pour in couscous, wait five minutes, and it's done. You can add flavorings and additions to the stock, or stir them in after.

The Israeli couscous takes longer to cook, like pasta - 8-10 minutes.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 03-16-2009, 05:30 PM   #13
Executive Chef
 
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
So I'm guessing, correct me if I'm wrong, that stock/broth is better to cook it in than plain water. I'm debating a trip to Walmart tomorrow to get some and want to get broth/stock (what is the difference there?) to make it up with if that's what makes it taste the best.
__________________
Callisto in NC is offline   Reply With Quote
Old 03-16-2009, 06:51 PM   #14
Senior Cook
 
Join Date: Mar 2009
Posts: 129
The difference between stock and broth is very simple. Stock is made using the bones, while broth is made using the meat. In the stores you are going to find mostly broth. They are just starting to make stock, but I see a lot more broth. I know swansons sells a stock product. If you want to make your own homemade stock it is not that hard, and homemade stock is so much better than store bought. I do not make much homemade stock, but that is only because I do not eat or cook much chicken so I do not have enough bones to make stock. They do sell vegetable stock, so if a vegiterian is coming over you can still add lots of flavor to the couscous.

If you want to know a basic stock recipe I can give you one.
__________________
themonkeytree is offline   Reply With Quote
Old 03-16-2009, 07:34 PM   #15
Executive Chef
 
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
Quote:
Originally Posted by themonkeytree View Post
The difference between stock and broth is very simple. Stock is made using the bones, while broth is made using the meat. In the stores you are going to find mostly broth. They are just starting to make stock, but I see a lot more broth. I know swansons sells a stock product. If you want to make your own homemade stock it is not that hard, and homemade stock is so much better than store bought. I do not make much homemade stock, but that is only because I do not eat or cook much chicken so I do not have enough bones to make stock. They do sell vegetable stock, so if a vegiterian is coming over you can still add lots of flavor to the couscous.

If you want to know a basic stock recipe I can give you one.
Thank you. I never understood the difference and this is a lovely explanation.
__________________
Callisto in NC is offline   Reply With Quote
Old 03-16-2009, 11:22 PM   #16
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,281
I love couscous and especially appreciate that you can make it FAST!

You can most likely buy couscous in the bulk section of your local health food store for 1/4 the price of the packaged stuff. To cook: use 1 part boiling liquid to 1 part couscous. Set aside (covered) and and eat in 5 mins.

I like to serve this underneath chili, sauteed veggies and my families favorite, left over pulled chicken w/gravy.
__________________
Janet H is offline   Reply With Quote
Old 03-17-2009, 04:05 AM   #17
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I live in a small town, and can buy Israeli couscous (which needs to be boiled) or Near East. Both the Near East couscous and taboule are real summer staples for us. I did buy couscous in bulk once when I ived in a larger community and ... weevils! If you have to throw it away it is a false economy. I probably shouldn't have been scared off but once was enough.

If I was to serve it with grilled shrimp and vegetables, I'd probably cook -- well, really soak is a better word -- the couscous in chicken stock, thyme, parsley, then sort of make a "bowl" of the couscous, add the veggies and top with the shrimp. Oh, yes, a dab of olive oil in the couscous.
__________________
Claire is offline   Reply With Quote
Old 03-17-2009, 04:11 AM   #18
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
One way to tell stock from broth from a simple point of view is that real stock (that is made with animal bones) will gel in the fridge, where broth (made from vegetables and/or the meat, but not the bones) will remain liquid. To make a great vegetable broth, roast in the oven or grill on the barbecue the vegetables brushed with olive oil and seasoned, then boil and strain. I agree that home-made is better, but we all need short-cuts some times.
__________________
Claire is offline   Reply With Quote
Old 03-17-2009, 04:28 AM   #19
Senior Cook
 
Join Date: Mar 2009
Posts: 129
I know I love short-cuts. At school there is no short-cuts, but at home I do not make my own mayo or stocks, and I do not do lots of other things.
__________________
themonkeytree is offline   Reply With Quote
Old 03-25-2009, 09:08 AM   #20
Senior Cook
 
Join Date: Jan 2009
Location: SC
Posts: 195
Easy Couscous Recipe

Couscous with Apricots and Pine Nuts
1 1/2 cups vegetable broth or water
1/2 cup chopped apricots
1 cup couscous
1/4 cup pine nuts (toasted)

Put broth and apricots in a medium sauce pan. Bring to a boil over high heat. Add couscous and bring to boil again. Cover, remove from heat. Let stand five minutes. Fluff couscous with a fork, add in pine nuts.

Couscous is very versatile, there are 100's of variations you can make.
Olive oil and herb Couscous, Couscous with cranberry and almonds, Couscous with vegetables...
__________________

__________________
recipedirect is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:31 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.