- This topic has 66 replies, 29 voices, and was last updated 14 years, 8 months ago by
.
- Posts
Hey all <!– s:D –>
<!– s:D –>Hardly been around here in recent months but I seem to have found my way back (don’t all leave at once, I’m not that bad).
After just having a small Gary Rhodes-related music rant on the ‘What Are You Listening To’ thread, I got to thinking.
Anyone on here cook often? Just for the fun of it? And if so what do you cook and why?
This is a bit of a random question I feel…but what are the best things to do with couscous? I usually buy ready-flavoured packets but theyre often crammed with sugar so I bought plain couscous today and was wondering how best to flavour it, or what is best served with it?
All you chefs out there can tell me how ;)
mesh,
in the countries of the Maghreb, its most often used as a bed for pieces of grilled lamb, chicken  or fish, and is given the flavours traditional to those main courses.  ÂÂÂ
for something special, try it with fresh mint, raisins and pine nuts.  really you can do it most any way that works for rice.
there are some trad ideas at
http://www.cdkitchen.com/recipes/cat/480/0.shtml
otherwise there’s always the old standby of the "recipes-by-ingredient" search on the BBC website
http://www.bbc.co.uk/food/recipes/
best regards
wit
Sacla do a really nice Olive & Tomato pasta sauce which works well with couscous. Cook it as usual, fluff it with a fork and then stir in the sauce having warmed it up a bit. (Obviously any tomato-based sauce, or even just chopped toms with a bit of sugar and seasoning/pesto, is perfectly ok.)
Nice addition is stir-fried vegetables – peppers, onions, mushrooms, garlic, black olives, etc. (think pizza). To be really healthy, cut the veg up and put them in a covered bowl (cereal type) with a tiny (like a few drops) amount of olive oil and blitz them in the microwave for about 2-3 mins rather than frying them.
Delicious!
For extra, extra flavour, add a nice juicy medium-rare steak (cooked separately). Yum!
(Edited by non vintage at 12:54 am on Mar. 30, 2006)
Nice with a bit of coriander and freshly-squeezed lemon juice, I reckon.
Jeremy Grayson. Son of immigrant. Adoptive father of two. Metadata librarian. Freelance point-to-point / horse racing writer, analyst and commentator wonk. Loves music, buses, cats, the BBC Micro, ale. Advocate of CBT, PACE and therapeutic parenting. Aspergers.
Alternatively you could ignore these ignorant types and copy the Sainsbury’s version which is very nice.
Chopped peppers, sundried tomatoes, dressing. I would suggest a sizable addition of ground black pepper and maybe some black olives. Sling it in a nice salad and grill something that used to be alive on the side.
That’s my theory anyway.
Cheers for your replies…positive and negative ;)
Will probably have some tomorrow lunchtime, and pluck one of my favoured methods from here :) I’m a bit of a fan of couscous, especially with tuna!!
Quote: from Meshaheer
Will probably have some tomorrow lunchtime.<br> I’m a bit of a fan of couscous, <br>especially with youknow!!
Advice : Keep the fish wrapped
I’m not very good and mainly cook basic meals like Cottage Pie and Lasagne.
Also various stews in the slow cooker which I can leave whilst at work and be ready for when I get back.I really enjoy cooking, and I’ll have a bash at anything really .. it’s a good way to pass a couple of hours.
I find bread the hardest, I have never managed to make a loaf that’s edible.
After a fashion, though it does tend to be a bit experimental at times along the lines of chuck things in and see what comes out.
I do like to cook a curry from scratch. I used to get the timing wrong and end with burnt bits in the curry sauce, but I’ve improved now.
My wife is an excellent cook, so it’s easy to get lazy, but I don’t mind having a go when I can.
Rob
My piece de resistance is Yorkshire Pudding – my skills are often called upon for Sunday dinners over here – and thank god because otherwise I’d never eat a decent meal.
I’m also pretty nifty at sandwiches
and provided it’s a decent cut of beef – steak and chippies
I really enjoy cooking, and I’ll have a bash at anything really .. it’s a good way to pass a couple of hours.
I find bread the hardest, I have never managed to make a loaf that’s edible.
It’s the hardest thing ever isn’t it? I don’t know why it’s only flour, water and yeast it’s not exactly difficult!
I even tried a new fangled bread machine – my loaves could kill a man at 5 paces. I perservered for about 25 batches and then gave it away to a friend….
<!– s:D –>
and provided it’s a decent cut of beef – steak and chippies
- You must be logged in to reply to this topic.