Couscous.. my new best friend! Recipe ideas please ?

I love to make Couscous with anything. It is one of my go to grains, that and quinoa.
I have been told to put lavender honey and some cinnamon and nutmeg on it for a morning cereal meal.
I like it more savory so I like to add a small amount of flavored EVOO and sauteed veggies like red onion and yellow zucc. squash.
Or I roast some red peppers and tomatoes in the oven and slice those up and put them on it.

THIS ONE IS MY FAVORITE THOUGH

14 oz baby carrots
224 g Natural Chicken Breast
6 cups Light Premium Orange Juice
2 tbsp Rosemary, Dried
3 cups Couscous, Cooked
1/2 cup dried cranberries
2 tsp Bread Flour

Directions
1. Cook the chicken cubes in a skillet using cooking spray to keep if from sticking to the pan
2. Remove the chicken from the pan and save for later
3. Add the orange juice to a large pot or skillet. Cooking time decreases if you use a larger pot with more surface area. Heat the pot on medium-high heat. Stir occasionally.
* The juice will start to reduce (the water evaporates) and will yield about 1 cup of sauce.
* This may take about 30- 40 minutes depending on the level of heat you use.
* You may be able to reduce cooking time by using condensed OJ but I have never tried it and it may contain more sugar.
* Small bubbles are ok but violent boiling is not recommended because it will burn the sugars in the OJ.
* The OJ is fully reduced when it forms a syrup-like coating around your spoon. See below.
4. Mean while cook the baby carrots in a microwave safe dish with a small amount of water until tender and fully cooked (about 6-8 minutes). Set aside for later.
5. Once you notice the OJ thickening you can slowly sprinkle a small amount of flour (like 1 teaspoon) while stirring. If you add it all at once it will clump.
6. Stir for another minute or 2 then add the chicken and carrots and continue to cook until they are reheated.
7. Add the rosemary to the chicken mixture.
8. Cook the couscous according to the directions on the box it will take less than 10 minutes, you can omit the oil or butter.
9. Add the dried cranberries and nuts to the couscous.


Other Tips:
This dish goes well with steamed broccoli or a side salad.
The above method of mixing the reducing OJ with cooked carrots makes a great side dish.
Follow the plate method when serving this dish!
(1/4th plate is the orange chicken, 1/4th plate is couscous, and 1/2 plate is veggies which includes the carrots)





Read more: http://www.livestrong.com/recipes/leah-newmark-rd-lds-orange-chicken-cranberry-couscous/#ixzz1yJnkEx1K

I always have wholewheat couscous as it's even better than the normal.

I stir in a spoon full of red pesto and while it's "cooking" I microwave some frozen veg - usually garden peas, sweetcorn, broccoli and green beans, then add a portion of tinned of salmon or mackerel.

It's filling, delicious and very quick to prepare when I need a quick meal.

Try making a Taboulé with Couscous
Here's a recipe > http://www.taste.com.au/recipes/23762/tabouli

I fry 1 chopped onion and 3 chopped garlic cloves in 1/2 tbsp olive oil until they are burnt, and I mean it, they have to be dark brown. Then add sliced tomatoes and fresh coriander. Then stir in 1 cup of couscous, the other half tbsp. olive oil and top with 2 cups of water or stock. Cover and let sit 5 min. Fluff up before serving. Yuuuum. This is a Palestinian recipe, to be really authentic add arabic spice mix "seven spices" and serve with 1 tbsp fresh yoghurt.

I love it with roasted veg too but my absolute favorite is when my boyfriend makes it with spices and lots of nuts and some dried fruit. I'm not totally sure of his recipe but I know he dry fries the spices (cumin and cinnamon and maybe some others) and toasts the nuts which usually include pine nuts and almonds and then you just need to add the fruit. Dried apricots, rasins (better if you soak them a little first), dates, figs all work really well.

I found this recipe online and it's a similar idea to give you an idea of quantities although we don't add sugar to ours. Once you've got the basic idea you can add whatever combination of fruit, nuts, spices and whatever else you fancy

http://wholespice.com/blog/?p=333&post_type=recipe

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I love the Ainsley Harriott Aromatic Thai Couscous sachet that serves 2 and I usually make it with a salmon fillet which I cook in foil for 14 minutes in a 180 degree fan oven and a salad of green leaves or asparagus! Yum...

Lamb, potatoes, onions, acorn squash, carrots, chickpeas, with tomato paste+water and some spices IDK the names of (my ex brought them from overseas in plain plastic baggies).... I'm probably forgetting something... (((AMAZING!! the acorn squash is my favorite part.. other than the lamb.))) **IF anyone here knows what spices would be used with this... please let me know!! I've asked my ex before and he says he doesn't know the names of them either... :grumble:

Near East mediterranean curry flavored couscous (boxed mix) is not too bad either.

Bizzle

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Stuffed peppers or mushrooms with couscous and low fat mozzarella!
Cook the couscous and stuff whatever vegetable you are using with it, cook in the oven for about 15-20 minutes on 180 celsius and in the last 5 minutes of cooking put a slice of mozzarella on top until it has melted.
Served with fresh salad and a few new potatoes is very nice!

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