Fried Couscous Recipes

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.

CURRIED COUSCOUS

Steps:

• Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
• Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

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 PATTIES

Steps:

• Place the couscous in a bowl and add 1 cup (250ml/8fl. oz) of boiling water and leave for 10 minutes or until the water has been absorbed.
• Fluff up with a fork.
• Heat 2 tablespoons of the oil in a large fry pan and fry the eggplant until soft and golden, then place in a bowl.
• Heat 1 tablespoon of the oil in the pan and add the onion, garlic, cumin and ground coriander.
• Cook over medium heat for 4 minutes or until soft, then add to the bowl.
• Heat the remaining oil and cook the capsicum for 5 minutes or until soft.
• Place in the bowl and stir well.
• Add the vegetable mixture to the couscous with the fresh coriander, lemon rind, lemon juice, yoghurt and egg and season to taste and mix well.
• Using damp hands, divide the mixture into four portions and form into large patties, they should be about 2cm thick.
• Cover and refrigerate for 15 minutes.
• Shallow fry the patties over medium heat for 5 minutes each side.
• Drain well and serve with yoghurt, can mix some mint into it.