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Topic: couscous recipes one hot and one cold

Barnacle Bill
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Member # 12656

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Couscous should not be boiled. It should always be steamed.

2 recipes one hot one cold
Remember use same quantities of couscous to water.

Cold couscous salad

2 cups couscous
2 cups water
1/2 cup lime juice
zest of limes
2 tablespoons sugar
1 cup raisins
1/2 cup blanched almonds
1/4 cup crushed brazil nuts
pinch cinnamon
pinch mixed spice

Bring all ingredients to boil in pot except couscous until the sugar is dissolved.
Pour in couscous and turn off heat and put on lid and leave for 15 mins.
remove lid, fork it through to break up any lumps and make fluffy.
Place in serving dish and refrigerate. Serve half hour from removing from refrigerator.

Hot couscous chicken

4 chicken breast fillets
tablespoon olive oil
juice of 1 large orange plus zest
2 sliced red peppers ( capsicum)
1 hot chilli sliced and seeded
3 anchovy fillets very finely chopped
tablespoon of thyme or tarragon
1/2 cup chopped parsley or coriander
4 cups couscous
4 cups chicken stock
teasp black pepper
salt to taste

brown the chicken fillets in the olive oil till almost cooked, adding small amounts of stock from the 2 cups.
Then add orange juice and zest, herbs, peppers, and anchovies, pepper and salt. add a little more stock and cook till chicken is thoroughly cooked.

Pour stock remaining into a cup, and pour couscous in with chicken and stir. make up 2 cups of the chicken stock with some more water and pour over couscous and chicken mixture in pan. Place lid on and steam for 15 mins, fork through and serve immediately.

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