Crunchy Couscous Recipes

CRUNCHY MEDITERRANEAN COUSCOUS SALAD

Steps:

• Prepare coucous and cool to at least room temperature. (see my instructions above on how I prepare my perfect couscous !)
• Toss cooled couscous, chopped veggies and feta.
• Season with salt and pepper to taste.
• Toss in desired amount of dressing a few tablespoons at a time. You will not need all the dressing. After the next day you may want to add additional dressing as desired.
• Store in refrigerator for up to 5 days.

HOW TO COOK COUSCOUS

Steps:

• In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
• Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.
• Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.
• Uncover and fluff with a fork.
• You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy!

GOLDEN COUSCOUS WITH APRICOTS & CRISPY ONIONS

Steps:

• Boil a kettle. Tip the couscous into a large bowl, crumble in the stock cube, then add the turmeric, cinnamon and apricots, and season well. Pour over 500ml boiling water, give everything a quick stir, then cover with cling film and leave for 5 mins.
• Put half the sliced onions in a bowl with a good pinch of salt and the sugar, pour over enough boiling water to cover and leave to steep for 10 mins. (This will remove some of the onions' acidity and turn them a beautiful bright pink colour.)
• Heat enough oil to come about 5cm up the side of a deep saucepan. Once hot, fry the remaining onions in batches for 1-2 mins until golden and crispy. Drain on kitchen paper and sprinkle with salt.
• Use a fork to fluff up the couscous. Drain the steeped onions and stir through the couscous with the lemon zest and juice, olive oil and herbs. Tip onto a serving platter or bowl and scatter with the crispy onions and mint leaves.

CRUNCHY COUSCOUS-COATED CHICKEN

Steps:

• Combine couscous with the water in a large heatproof bowl.
• Cover; stand 5 minutes or until water is absorbed, fluffing with fork occasionally.
• Toss chicken in flour, shake away excess.
• Dip chicken in small bowl containing combined egg and milk.
• Toss chicken in couscous; place on tray.
• Cover; refrigerate 20 minutes.
• Meanwhile, mash avocado with juice and chilli in small bowl, cover.
• Heat oil in large non-stick frying pan; cook chicken, in batches, until browned both sides and cooked through.
• Serve chicken with avocado mixture and mesclun combined with tomato, if desired.

CRUNCHY COUSCOUS

Steps:

• Combine broth, onions, apricots and oil in medium saucepan. Bring to boil on medium-high heat.
• Stir in couscous; cover. Remove from heat; let stand 5 min. Fluff couscous with fork.
• Add almonds and mint; mix lightly.