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Cous Cous

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Here are a few from my recipe box:

Cinnamon Couscous Cereal


Servings: 4


4 oz couscous

1 Tbs dark brown sugar

1/4 tsp cinnamon

3 Tbs plain nonfat yogurt


1. In a small sauce pan bring 3/4 cup water to a boil. Stir in couscous, sugar, and cinnamon. Remove from heat. Stir in yogurt. Cover and let stand for 5 minutes. Fluff with a fork. Divide evenly in four bowls.



Corn Couscous


Servings: 4


1 cup couscous

1/2 teaspoon chicken bouillon base or granules

1 cup boiling water

1 tablespoon butter

2 spring onions -- chopped

420 g corn -- drained

2 tablespoons chopped parsley


1. Place the couscous,stock powder and water into a bowl.Cover and allow to stand for 5 mins.Fluff up with a fork.


2. Melt the butter in a pan,add the spring onion and corn,cook 2 minutes.


3. Stir corn into couscous with the parsley and serve.


Prep Time:: 5 minutes




Couscous with Mushrooms


This fluffy and flavorful couscous takes only moments to prepare. “I use couscous a lot because it cooks quickly and is so versatile-you can add almost any vegetable to it.” Claudia Ruiss - Massapequa, New York


Servings: 4


1 cup water -- (1-1/4)

2 tablespoons butter

2 teaspoons chicken bouillon granules

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup uncooked couscous

1 can (7 ounces) mushroom stems and pieces -- drained


1. In a large saucepan, bring the water, butter, bouillon, salt and pepper to a boil. Stir in couscous and mushrooms. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.


Prep Time:: 15 minutes

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I only made it for my family once. I used chicken stock and herbs. It was a definite thumbs down - they didn't like the texture. But, my friend's chickens LOVED it! (I gave them the remaining uncooked cous cous, not the stuff I cooked in chicken broth. Don't want to create cannibal chickens! ; ) )

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I like it with half a handful of finely chopped parsley (at minimum, five or six leaves with finely chopped stems), a small can of sliced (or minced) black olives, lemon or kumquat juice (two kumquats works very well), olive oil, and maybe a finely chopped plum tomato or two. If available, crumble in some nice, salty feta. If there are any chives or scallions about, chop them up very finely and throw them in. (Dried is fine--don't reconstitute first.) This stuff can be kept in the fridge for several days, and just gets better every day. I eat it cold.

Edited by Ambergris
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Couscous is kind of like grits made from wheat.


I've made Shrimp Grits with couscous. It wasn't exactly a waste of perfectly good shrimp, but I went back to my cold couscous and parsley salads.

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My husband and son are not fans of couscous. When I make it, I'm the only one who eats it, so I fit it to my liking --- I use mango or pineapple juice for half of the amount of water called for (more if I want it a bit sweeter -- depends on mood), and some dice jalapenos, onion, chopped mango (or pineapple), and if I have them a couple other vegetables. Sometimes, I'll add reheated leftover chicken to the cooked couscous.


I've also used chicken stock in place of the water, added minced garlic, onions, tomatoes, and green peppers. When done, I added some grated parmesan cheese. It was okay, but I like the juice/jalapeno combo better :)

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