Couscous and Quinoa packets

Couscous and Quinoa packets
Originally uploaded by Andyrob

All couscous recipes can be adapted to use interesting substitutes or combinations of ingredients instead of the plain couscous grain, not that there's anything wrong with couscous by itself.

One of my favourites is to use a blend of couscous with quinoa.

You have to boil the quinoa for a few minutes first, then add an equal measure of couscous and leave to swell. That's all there is to it, using half quantity of quinoa for a couscous recipe.

Lamb, grilled vegetables and couscous

Lamb, grilled vegetables and couscous
Originally uploaded by FotoosVanRobin

Here's a couscous recipe that works realy well and is very appetising. The leg of baby lamb is marinated for 3 hours with olive oil, garlic, lemon juice, a pinch of ground cinnamon and cumin then grilled under a grill.
Couscous with a dressing of 3T olive oil, juice of half a lemon, lots of fresh coriander & chives. And some chopped olives.
Grill the aubergine, courgette and onion in a grillpan, transfer to an ovendish and mix with tabil :
1 T crushed coriander seeds
1 t crushed caraway seeds (
2 cloves of garlic, chopped
1/8 t cayenne pepper
1/8 t curry powder
½ t ground cumin
3 T olive oil
Let marinade for at least half an hour.
Just before serving, put it in a 200C oven for about 25 minutes, and at that stage you can also add some cherry tomatoes

It worked together very well. I especially liked the couscous!
And I think the serving dishes look really good too.

Couscous and Quinoa

Couscous and Quinoa
Originally uploaded by Andyrob

Seven Vegetables couscous

IMG_0447.JPG
Originally uploaded by Andyrob

Couscous with seven vegetables is a classic dish normally made with turnip, carrots, potato, leek, onion, tomato and courgettes or a similar combination.

Basic couscous recipe video

Real Couscous Recipe

This is the very traditional couscous recipe for making the actual grains themselves. A long winded way of creating an authentic iconic staple foodstuff of great cultural significance. I'm not suggesting you should abandon your packet of instant pre-cooked couscous, it is so convenient, but I think it's good to know more about the origins and history behind our favourite dish.

Real Traditional Couscous Recipe

PREPARATION of the couscous grain

In the arabic, moorish and berberic societies where couscous originally developed, the making of the couscous is an activity of the women, with much time consuming work involved. This is the process:

• Take a large, flat plate and place a handful of freshly ground hard durum wheat kernel pieces.
• Sprinkle on some salted water and some of the wheat flour.
• With the palms of the hands, gently massage the grains with rolling circular movements until granules of couscous begin to form. Continue until the granules are mostly of a sufficient size or slightly larger.
• Sift the grains with sieves of different diameter, starting with the smallest, to obtain piles of granules of similar sizes. Fine, medium and coarse.
• Finally, leave the couscous grains spread thinly in a large flat pan out in the sun to dry, then store or cook.

Very quick couscous recipe with salad and peppers

Here's a great couscous recipe which is suitable for vegetarians and can be rustled up in just ten minutes. It's from the Waitrose supermarket chain so it uses some of their own line products as ingredients, but obviously you can adapt those quite easily if there isn't a Waitrose store near you.

Serves: 4
Ingredients

180g Waitrose Wholesome Couscous
300ml hot chicken or vegetable stock
350g jar Gaea Flame Roasted Red Peppers, drained
1 ripe medium avocado
1 bunch salad onions
½ cucumber
100g cherry vine tomatoes
160g bag Waitrose Beetroot Salad leaves
2 tbsp lemon juice
2 tbsp Waitrose Balsamic Vinegar
Method

1. Place the couscous in a bowl, add the stock and leave for 5 minutes until the water has been absorbed. Fluff up the couscous with a fork and allow to cool completely.
2. Roughly chop the peppers. Halve the avocado, remove the stone and peel, then chop the flesh roughly. Trim and finely chop the salad onions. Peel and halve the cucumber lengthways, remove the seeds using a teaspoon, then slice into chunky pieces. Halve the tomatoes.
3. When ready to serve, place the cooled couscous, peppers, avocado, onion, cucumber, tomato and salad leaves in a serving bowl. Whisk the lemon juice and vinegar together with a little seasoning and drizzle over the salad. Toss well and serve, either as a meal in itself, or with hand-carved turkey or ham slices from the deli counter, plus warm crusty bread.

Cook's tips

Try using vegetables such as roasted courgettes, red onions and aubergines, or use millet or bulghur wheat instead of couscous.

Drinks recommendation

Serve with a glass of cider.

Acknowledged Source of couscous recipe:

from Waitrose