Fried Couscous Recipes

FRIED COUSCOUS SALAD

Steps:

• For the couscous: In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps.
• In a large, nonstick skillet heat 1/4 cup oil over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes. Transfer the couscous to a large serving bowl and cool for 5 minutes. Add the ricotta salata, cucumber, sun-dried tomatoes, Parmesan, and basil.
• For the dressing: In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth.
• Pour the dressing over the salad and toss until the couscous is coated.

COUSCOUS WITH COURGETTE, FRIED ONIONS & HERBS

Steps:

• Gently fry the onions in the oil until softened, then turn up the heat and fry until golden and crisping. Set aside. Mix the courgettes, couscous and chickpeas in a bowl. Pour over the hot stock, cover with cling film and set aside for at least 15 mins.
• Discard the mint stalks, then roughly chop the leaves with the coriander and dill. Fork through the couscous to break it up, then stir in the lemon juice, fried onions, spring onions, herbs and rocket with some seasoning. Serve at room temperature with the chicken (see 'goes well with').

COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO

Steps:

• Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
• Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
• Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
• Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

MEDITERRANEAN FRIED COUSCOUS

Steps:

• Boil the water in a small saucepan.
• While it is boiling, fry the onion with the garlic, and a splash of olive oil.
• Add the tomato, mushrooms, capsicum, stock, and herbs to the pan, reduce heat, and simmer.
• Once the water has boiled, add the cous cous, and immediately remove from the heat.
• Let the cous cous stand, covered, for about 10 minutes, then tip it into the pan with the tomato mixture.
• Turn up the heat, and stir it through for two or three minutes.
• Serve.

"FRIED" COUSCOUS

Steps:

• Bring 3 c water to a boil, place 1 1/2 cubes mazzi broth in 2 cups of the water, reserving 1c.
• Stir in couscous, 2t garlic, parsley, salt, cranberries and pineapple. Let stand five minutes.
• In saute pan, add slivered almonds. Toast, shaking frequently until lightly browned. Set aside.
• Add 1/2 c olive oil to the pan and heat on med high. Stir in spinach, green pepper, parsley, basil and thyme. Saute 5 minutes.
• Add couscous mixture back into saute pan and add 1/2 of the olive oil a little at a time.
• Heat to steaming, then stir in 1/2 of the butter.
• Add nutmeg and cinnamon sugar.
• Heat on low, adding broth or oils as needed, for five more minutes.
• Add the last of the butter and olive oil to bottom of fry pan. Turn couscous mixture into skillet.
• Heat on med high, stirring occasionally.
• At the last minute, add toasted almonds and serve.