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Grex Kitchen Item 125: Couscous and other pasta ideas!?
Entered by denise on Wed Jul 10 18:13:38 UTC 1996:

Recently I discovered 'couscous', a type of pasta that looks alot
like rice...  I've only had it twice so far, both times
cooked in chicken broth and mixed with sauteed vegetables. So now
that I know I love this stuff and that its easy to make [takes
only 5 minutes to cook the pasta], I'm looking for other suggestions/ideas/
recipes for this stuff!!

Hmm, and while we're at it, perhaps we can include any or all of the various
pastas??.

14 responses total.

#1 of 14 by popcorn on Wed Jul 10 22:40:59 1996:

My all-time favorite couscous recipe is in item 9, response 67.....

#2 of 14 by chelsea on Wed Jul 10 22:53:48 1996:

Is couscous really a pasta product?  I thought is was a grain.
Orzo is a rice-like pasta.  

I'm going to have to try your recipe, Valerie, because every
time I've made couscous it's been bland beyond belief.

#3 of 14 by coyote on Thu Jul 11 03:16:49 1996:

Here's a yummy recipe for couscous:

1-1/3 cups couscous
3/4 cup raisins
1/2 tsp. salt
1 cup boiling water
1/2 cup margarine or butter
1/2 tsp. ground turmeric
---------------------------
Mix couscous, rasins, and salt in 2-quart bowl; stir in boiling water.  Let
stand until all water is absorbed, 2 to 3 minutes.  Heat margarine in 10 inch
skillet until melted.  Stir in couscous and ground turmeric.  Cook and stir
for 4 minutes.

It's a really tasty recipe, adjust the ingredients to as much couscous as you
think you want, though.

#4 of 14 by ajax on Thu Jul 11 04:58:12 1996:

Couscous really is a pasta...I used to think it was a grain too, but after
being corrected, have noticed it even says "morraccan pasta" right on many
boxes.

I second Valerie's fave couscous recipe.  Type "!extract cooking 9 67" at
a prompt to see it.  It cooks very quickly.  I usually have my first helping
when it's still warm, and eat subsequent servings cold...great summer food!

#5 of 14 by denise on Fri Jul 12 14:50:01 1996:

Thanks for sharing the recipe, Valerie--and thanks to ajax forposting an easy
way of accessing way to access the information/recipe...

I've eaten artichokes before but haven't been overly fond of them
by themselves but it does sound good in this recipe!  :-).

#6 of 14 by ajax on Fri Jul 12 15:32:58 1996:

Marinated artichoke hearts pick up some flavor from the marinade, so
they're not quite like artichokes.  Kind of like the difference between
fresh cucumbers and pickles, though not quite that extreme.

#7 of 14 by gracel on Sun Jul 21 21:47:55 1996:

The dictionary says that "couscous" means "A North African dish of crushed
grain steamed and served with various meats and vegetables."  Apparently
its usage has expanded.

#8 of 14 by qt314 on Sat Jan 4 01:51:32 1997:

Well, if people still want a couscous recipe. I have one for Morrocan
vegetables served over couscous. YUMMY!!!  It has become a favorite in my
family and Chaz loves it!  (It may also be made by adding chicken)
Let me know if you would like the recipe and I will post it.  As a matter of
fact, I think I will make it this weekend. :)

#9 of 14 by denise on Sat Jan 4 01:54:07 1997:

Please do share any ideas/recipes that you have for couscous!  I was just
thinking of what things to fix over the weekend and have already decided to
try SOMETHING with couscus, I just haven't decided WHAT, yet!

#10 of 14 by qt314 on Sat Jan 4 19:36:46 1997:

Denise, I will enter the recipe tonight. I, unfortunately do not have the time
right now. =(  I need to go tot work, but I will add it tonight. :)

#11 of 14 by coyote on Mon Jan 6 02:30:45 1997:

I think I might have entered this recipe here one before, but I can't
remember, and I'm too lazy to go back and look.  Here it is:  it's really
simple, and tastes quite good for the amount of effort you need to prepare
it!  :)
------------------------------------------------------------------------------
1 1/3 cups Couscous
3/4 cup    Rasins
1/2 tsp.   Salt
1 cup      Boiling water
1/2 cup    Margarine or butter
1/2 tsp.   Ground turmeric

Mix couscous, rasins, and salt in 2-quart bowl; stir in boiling water.  Let
stand until all water is absorbed, 2 to 3 minutes.  Heat margarine in 10-in.
skillet until melted; stir in couscous and ground turmeric.  Cook and stir
4 min.
------------------------------------------------------------------------------

Note:  If you're using your couscous from a box, or with a recipe of how to
cook it plain, you can just follow that recipe and add the rasins, salt, and
turmeric.  It should work just as well.

#12 of 14 by popcorn on Mon Jan 6 19:48:08 1997:

Sounds good!  What's it called?

#13 of 14 by coyote on Fri Jan 31 23:03:07 1997:

Actually, I'm not sure... it's just something to make with couscous I learned
about from one of my teachers once.

#14 of 14 by denise on Mon Nov 20 00:30:02 2006:

I recently made some couscous again [after NOT having any in years!]. I added
a bit of cheese and some chopped peppers and onions. I found out that it
needed a bit of salt but after that, it was good!  In  looking back over this
item, I'm reminded to use some broth instead of plain water to cook the pasta
in.

Does anyone have any other ideas/suggestions/recipes for the various types
of pasta?  

Recently, I was at a dinner and they served chili [either with or without
meat] over elbow macaroni. That was pretty good. :-)

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