Conquering Couscous

Any food other than BBQ or Grilled.

Moderator: TBBQF Deputies

sailor kenshin USER_AVATAR
Sailor Kenshin
Chuck Wagon
Posts: 5455
Joined: Sun Jul 08, 2012 2:58 pm
Location: Eastern seaboard
Contact:

Conquering Couscous

Postby Sailor Kenshin » Fri May 26, 2017 6:16 pm

This may not be for everyone, and I'm sure couscous isn't even on the radar screen, but I get really, reeeeally stubborn about conquering a troublesome dish.

So I‘ve done it: developed a method by which this teeny, otherwise-flavorless pasta grain can be made not only papatable, but tasty.

1. Start with aromatic whole spices that can bloom in oil. I used about 1/2-Tb of oil, medium-high heat, and about 1/2-Tb altogether of whole fennel, cumin, and black mustard seed (use whatever seeds you like). Let the seeds pop but not burn.

2. Add a bit more oil OR butter OR bacon fat to the pan, then about a cup of chopped vegetables. I used white and green onion, carrot, and celery. Let them almost brown.

3. Add 1/2 Tb (or more) total of curry powder, turmeric, garam masala, or even a rub. Add salt and pepper to taste. Stir briefly.

4. Then add 1/2 C chopped tomato and stir. In this step, I also added some not-very-ripe pitted cherries. Because I had them.

5. Add your main vegetable of choice (frozen green beans here, but I've also used fresh spinach. If frozen, cook a bit longer) and enough chicken broth or stock to cook it, plus some extra. Because you will add the couscous to this mix and it needs the extra liquid. Cover and simmer until done.

5. Just before serving, stir in the couscous. The amount/ratio you'll want is listed on the package. Unlike rice, the ratio of liquid to couscous is a little over 1-to-1. Cover. Let it rest five minutes. The grain will absorb the liquid. Stir in a little more fat of choice. You're done!

The above version is Indian-flavor inspired, but you could figure out what seasonings you want. You know how to do this! Chopped olives, lemon pepper, thyme, and olive oil would be a good varation, if you want a lemony-olive flavor. Preparing couscous a la Chez Grits would probably be good, too.

Just use enough aromatic spices, vegetables, seasonings, and be sure to use broth, not water. Voila. An all-in-one-side.

Here, with a salad, and some strip steak:

Image
Moink!
oldusedparts USER_AVATAR
OldUsedParts
Deputy
Posts: 21557
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: Conquering Couscous

Postby OldUsedParts » Fri May 26, 2017 6:21 pm

:dont: :roll: very nice Plate. :tup: Is that New York Strip or Texas Strip Steak :laughing7:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
kiwiruss USER_AVATAR
Kiwiruss
Bandolero
Posts: 845
Joined: Sun Mar 12, 2017 4:05 pm
Contact:

Re: Conquering Couscous

Postby Kiwiruss » Fri May 26, 2017 6:29 pm

That does look inviting, I love your use of spices as well. BUT I do not like it, every time I've had it its been tasteless. Next time we have a family BBQ I'm going to try your way to see if I can change my views. You use all the things I use in my cooking as well.
Sides also very inviting. Well done.

Russ
Be different.......we love different. :happ:
sailor kenshin USER_AVATAR
Sailor Kenshin
Chuck Wagon
Posts: 5455
Joined: Sun Jul 08, 2012 2:58 pm
Location: Eastern seaboard
Contact:

Re: Conquering Couscous

Postby Sailor Kenshin » Fri May 26, 2017 6:36 pm

Thanks! :D

I can see not liking the texture of couscous, but really it's a blank canvas for flavors. PB finished the whole thing while my back was turned. :laughing7:
Moink!
kiwiruss USER_AVATAR
Kiwiruss
Bandolero
Posts: 845
Joined: Sun Mar 12, 2017 4:05 pm
Contact:

Re: Conquering Couscous

Postby Kiwiruss » Fri May 26, 2017 6:42 pm

Sailor Kenshin wrote:Thanks! :D

I can see not liking the texture of couscous, but really it's a blank canvas for flavors. PB finished the whole thing while my back was turned. :laughing7:


Pb?? :whiteflag: :whiteflag:

Russ
Be different.......we love different. :happ:
professor bunky USER_AVATAR
Professor Bunky
Outlaw
Posts: 1055
Joined: Sat Dec 08, 2012 9:35 am
Contact:

Re: Conquering Couscous

Postby Professor Bunky » Fri May 26, 2017 6:54 pm

Kiwiruss wrote:
Sailor Kenshin wrote:Thanks! :D

I can see not liking the texture of couscous, but really it's a blank canvas for flavors. PB finished the whole thing while my back was turned. :laughing7:


Pb?? :whiteflag: :whiteflag:

Russ


Yes, I finished the remaining couscous cold (with a small bit of leftover steak). It was very good.

OUP, it was a NY Strip Steak (the only kind they sell around here).
oldusedparts USER_AVATAR
OldUsedParts
Deputy
Posts: 21557
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: Conquering Couscous

Postby OldUsedParts » Fri May 26, 2017 6:56 pm

Professor Bunky wrote:
OUP, it was a NY Strip Steak (the only kind they sell around here).


Eat them all the time :laughing7: :D :lol:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
woodenvisions USER_AVATAR
woodenvisions
Chuck Wagon
Posts: 5710
Joined: Sun Aug 02, 2015 12:37 pm
Contact:

Re: Conquering Couscous

Postby woodenvisions » Fri May 26, 2017 7:08 pm

I must confess, I've never had couscous..
It cannot be anywheres near as nasty texture wise as gnocchi can it ??

I despise any gnocchi lol.
kiwiruss USER_AVATAR
Kiwiruss
Bandolero
Posts: 845
Joined: Sun Mar 12, 2017 4:05 pm
Contact:

Re: Conquering Couscous

Postby Kiwiruss » Fri May 26, 2017 7:29 pm

Professor Bunky wrote:
Kiwiruss wrote:
Sailor Kenshin wrote:Thanks! :D

I can see not liking the texture of couscous, but really it's a blank canvas for flavors. PB finished the whole thing while my back was turned. :laughing7:


Pb?? :whiteflag: :whiteflag:

Russ


Yes, I finished the remaining couscous cold (with a small bit of leftover steak). It was very good.

OUP, it was a NY Strip Steak (the only kind they sell around here).


Ok........now I'm more confused, so sailor cooked but pb ate, so you are 2 different people in the same house?????? Pb is prof bunky??
Or you both the same????

Russ
Be different.......we love different. :happ:
woodenvisions USER_AVATAR
woodenvisions
Chuck Wagon
Posts: 5710
Joined: Sun Aug 02, 2015 12:37 pm
Contact:

Re: RE: Re: Conquering Couscous

Postby woodenvisions » Fri May 26, 2017 7:32 pm

Kiwiruss wrote:[quote="Professor Bunky"][quote="Kiwiruss"][quote="Sailor Kenshin"]Thanks! :D

I can see not liking the texture of couscous, but really it's a blank canvas for flavors. PB finished the whole thing while my back was turned. :laughing7:


Pb?? :whiteflag: :whiteflag:

Russ[/quote]

Yes, I finished the remaining couscous cold (with a small bit of leftover steak). It was very good.

OUP, it was a NY Strip Steak (the only kind they sell around here).[/quote]

Ok........now I'm more confused, so sailor cooked but pb ate, so you are 2 different people in the same house?????? Pb is prof bunky??
Or you both the same????

Russ[/quote]
... Who's on 1st ??...
kiwiruss USER_AVATAR
Kiwiruss
Bandolero
Posts: 845
Joined: Sun Mar 12, 2017 4:05 pm
Contact:

Re: RE: Re: Conquering Couscous

Postby Kiwiruss » Fri May 26, 2017 7:38 pm

woodenvisions wrote:
Kiwiruss wrote:[quote="Professor Bunky"][quote="Kiwiruss"][quote="Sailor Kenshin"]Thanks! :D

I can see not liking the texture of couscous, but really it's a blank canvas for flavors. PB finished the whole thing while my back was turned. :laughing7:


Pb?? :whiteflag: :whiteflag:

Russ


Yes, I finished the remaining couscous cold (with a small bit of leftover steak). It was very good.

OUP, it was a NY Strip Steak (the only kind they sell around here).[/quote]

Ok........now I'm more confused, so sailor cooked but pb ate, so you are 2 different people in the same house?????? Pb is prof bunky??
Or you both the same????

Russ[/quote]
... Who's on 1st ??...[/quote]

Lol, I love that skit.

Russ
Be different.......we love different. :happ:
sailor kenshin USER_AVATAR
Sailor Kenshin
Chuck Wagon
Posts: 5455
Joined: Sun Jul 08, 2012 2:58 pm
Location: Eastern seaboard
Contact:

Re: Conquering Couscous

Postby Sailor Kenshin » Fri May 26, 2017 7:48 pm

woodenvisions wrote:I must confess, I've never had couscous..
It cannot be anywheres near as nasty texture wise as gnocchi can it ??

I despise any gnocchi lol.


What a terrible thing to do to a potato.

Couscous is teeny-tiny pasta grains. Different texture.

And Ps, Sailor is Mrs. PB. And What's on second.
Moink!
kiwiruss USER_AVATAR
Kiwiruss
Bandolero
Posts: 845
Joined: Sun Mar 12, 2017 4:05 pm
Contact:

Re: Conquering Couscous

Postby Kiwiruss » Fri May 26, 2017 8:01 pm

Sailor Kenshin wrote:
woodenvisions wrote:I must confess, I've never had couscous..
It cannot be anywheres near as nasty texture wise as gnocchi can it ??

I despise any gnocchi lol.


What a terrible thing to do to a potato.

Couscous is teeny-tiny pasta grains. Different texture.

And Ps, Sailor is Mrs. PB. And What's on second.


Duh,lol. Ok I'm a bit clearer , just a bit,lol

Russ
Be different.......we love different. :happ:
sailor kenshin USER_AVATAR
Sailor Kenshin
Chuck Wagon
Posts: 5455
Joined: Sun Jul 08, 2012 2:58 pm
Location: Eastern seaboard
Contact:

Re: Conquering Couscous

Postby Sailor Kenshin » Sat Jun 03, 2017 7:32 pm

This time we went for a mish-mash of homegrown Swiss chard and tomatoes, starting with garlic chunks, chopped celery, onyawn, and green bell pepper sauteed in oil.

In the Leftover Bin was: half a can of cream-of-chicken soup, half a can of chicken broth, half a container of apple juice, and two semi-ripe cherries. Tossed those in, along with some chopped green onyawn from the garden. The seasoning this time was lemon pepper and soy sauce. Then a tablespoon of butter stirred in.

For a buncha stuff languishing in the garden and fridge, it was good!


Image

Garden.

Image
Moink!
kiwiruss USER_AVATAR
Kiwiruss
Bandolero
Posts: 845
Joined: Sun Mar 12, 2017 4:05 pm
Contact:

Re: Conquering Couscous

Postby Kiwiruss » Sat Jun 03, 2017 7:38 pm

We call your chard , silver beet, wife grows it, some in the garden ATM. Nice plateful of food btw.

Russ
Be different.......we love different. :happ:

Return to “The Outpost - Cooking any grub other than BBQ”

Who is online

Users browsing this forum: No registered users and 13 guests