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Couscous: like or dislike?

Couscous-broccoli-peas-mushrooms-tomato-recipe

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I love "pearls" of couscous: large pearls, small pearls, white pearls, wheat pearls. It's all the same, all made the same way, semolina, sprinkled with water, rolled by hand (traditionally by women) into tiny pellets, dusted with flour to keep the granules separate, and put through a sieve to remove excess flour and undersized pellets, which are then re-rolled into more couscous. We cook couscous like a pasta, which it is. The little couscous pearls absorb sauces, spices, and anything around them, while keeping their texture that adds chewiness to any dish. In the photo, I've used a medium-size couscous, which is probably my favorite. How about you? Do you cook with couscous? What's your favorite way to serve it?

Couscous: like or dislike?

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Comments

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LOVE!

Couscous is one of those things that's definitely kind of ho-hum for me. Don't dislike it, but certainly not a strong like either. When I do make it, I always use whole wheat couscous, but it's a rare ingredient for me.

LIKE but don't make it or any pasta much lately, since several members of the pack have gone low carb for health goals

We love couscous in our house. Cannot cook Moroccan meals without it. And it is a great sidekick to poached fish. I love adding scallions, nuts and parsley, or pomegranate seeds.

Like the pearl/Israeli couscous better than the cracked/milled variety. Still pretty ho hum unless you add some big flavors and lots of veggies.

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Love it! I use tri-color Israli (pearl) couscous: 1 cup couscous ~ 2 T olive oil ~ 1/2 cup chopped onion ~ 1/2 cup chopped green or red pepper, or 1/4 cup of each ~ 1/2 cup chopped fresh spinach ~ 1/2 cup diced tomatoes (canned & drained is okay to use) ~ 1 T chopped garlic ~ 2 cups chicken or vegetable stock ~ 1/4 cup sliced black olives ~ 1/4 cup chopped fresh basil ~ Parmesan cheese ~ 1/4 tsp.
Heat oil in a small pan. Gently cook the chopped onions, peppers, spinach & diced tomatoes in the pan for 2-3 min, until soft. Add the tri-color couscous, stir well. Add the garlic & cover with 2 cups of hot stock. Season to taste. Cover and simmer 8-10 min., stirring occasionally. When finished, stir in the olives and garnish with freshly chopped basil and grated cheese.


Posted by: LaDonna |

I have cous cous in the pantry that's years old. One of the side effects of gluten free cooking (quinoa for sub), and generally we seldom have pasta, mostly out of boredom.
So, if it was served to me in traditional form, I'd expect to love it, but it's not in the home list of favorites.

Like. It's a blank canvas for lots of flavors. I usually use the Israeli pearl couscous. I make a couscous salad that my family loves - grilled veggies (usually red onion and three colors of bell peppers) and a vinaigrette made with white-wine vinegar. I also like to serve it dressed with lemon zest and juice, olive oil, parsley and toasted pine nuts.

Love it. I use it as a substitute for other kinds of starches to round out a dish consisting of meat and vegies. One of my favorite recipes for it is "Chicken Salsa Couscous".

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