Does anyone have a good recipe for couscous?
Replies
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I cook it in chicken broth and add fresh minced garlic.0
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My favorite is a low fat recipe.
Grilled Salmon with Olive oil.
I cook the couscous as the recipe calls.
I then chopped and cube fresh tomatoes and some crumbles feta cheese, Mix it up and serve it as the bed and top off with the salmon.0 -
oh I almost forgot this onejust did it a few days ago.
In the crock pot add stew meat,carrots,onions, water and a bay leaf, Salt some lemon pepper.
When I got home I chopped some zucchini threw in the crockpot.
I let it cook a while then made the couscous as the direction called for.
I serve the couscous and put the stew on top with the extra broth poured or over the whole plate,0 -
im from the middle east and the way we cook it is basically the directions on the bag and we boil in a separate pot: potatoes, sweetpotatoes, chick peas, carrots, zucchini and onion with chicken soup mix. boil the veggies for quite a while and then serve it on top of the couscous
the second recipe i use is a cold salad
mix the couscous with carrots, craisins, dried apricots, mint leaves, toasted pine nuts, red onion, red/yellow peppers, black pepper and coarse salt (everything is diced up real small)
the dressing is a mixture of cinnamon, orange juice,lemon juice, olive oil, salt and pepper
im sorry i cant give you amounts on anything i just kind of wing it each time. but its an amazing recipe soooo refreshing!!
hope you enjoy!0 -
We cook it in chicken broth and add a little fresh garlic and lots of your favorite fresh herb, chopped up. My fave is basil.:drinker:0
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They all sound great...especially that salad. Yummy! Thanks guys0
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sauted onions, zuccini, and garlic added to cous cous made with low sodium chicken or vegetable broth. ummmm.
or cold with cilantro, tomatoes, onions and garlic.0 -
bump
I have a good one for you, but it will take me a day or two to find it. It is with plain couscous, apples raisins and cinnamon. Super yummy!0 -
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I've been a couscous fan for the past few years and love it! My favorite brand would have to be "Near East." They come in many flavors and always turn out perfectly on the stove top. My personal favorites are the parmesan, herbed chicken, and the roasted garlic & olive oil.
I've tried many types from many stores and the Near East brand is the best for out of the box flavor that I've came across. I'll add a little olive oil with some finely ground white pepper to flavor it so that my wife will eat it. It goes with steak quite nicely, especially pork dishes like pork chops. One thing that I've learned is that trying the plain bags of couscous requires a lot of seasoning or the puppies and trash can get fed well.0 -
Going to copy this direct from source:
http://www.fatfree.com/recipes/couscous/lentil-basil-couscous
Couscous With Lentils, Tomatoes and Basil
2 Tbs sauteing liquid
1 med onion, chopped
1.5 cup water
1 cup vegetable-cocktail juice (I used V8 with a little picante sauce
stirred in)
1 cup brown lentils, rinsed and drained
1 bay leaf
1 cup whole wheat couscous
1 med tomato, coarsely chopped
1/2 cup chopped fresh basil
Saute onion in liquid of your choice for 2-3 minutes or until tender. Stir
in the water, juice, lentils, and bay leaf; bring to a boil. Reduce the
heat to low; cover, and simmer for 30 to 45 minutes, or until the lentils
are soft but not mushy.
Remove the pan from the heat and discard the bay leaf. Stir in the
couscous, tomatoes, and basil. Cover and let stand for 5 minutes
or until the couscous is soft. Uncover and fluff with a fork to separate
the grains, serves 4.
ADORE THIS RECIPE! Also, veggie friendly0 -
I like cooking it in chicken broth and tossing in some shaved carrot and raisins with a pinch of yellow curry powder.0
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I like to make the couscous then add scallions, sun dried tomatoes and feta cheese when it's done0
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