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-> Salads & Dips
sarahd
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 Thu, Jan 31 2013, 2:31 pm
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I made much too much couscous for supper tonight. Leftover couscous never gets eaten around here and I hate to throw so much out. I was thinking of making a salad out of it, maybe something like tabbouli (it's very fine couscous.) Anyone have any ideas or a recipe for me?
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Mrs Bissli
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Sat, Feb 02 2013, 7:11 pm
I hear you, I also HATE wasting/throwing away perfectly good food.
Obviously the easiest way is to reheat it and serve. You would need to sprinkle some lukewarm water over and fluff again after it's reheated.
If you want, you can make couscous salad with chopped roasted vegetables (aubergine,
roasted peppers, courgettes, red onion), with tomato vinaigrette made with tomato sauce,
olive oil, a very small amount of vinegar and salt & pepper. You may want to add a small
amount of honey if you like it sweeter. Chopped parsley optional.
Tabouli is quite different as it is made of bulgur wheat which has different consistency.
You can also use cooked couscous as the base for stuffing, like you do kasha stuffing.
I'd add chopped sauteed onions and mushrooms.
If it's cooked in parve pot, you can make into what we call butter couscous which is actually
more like sweetened porridge. For about 3 cups cooked couscous, you need 1/2 cup raisins
3 tbsp butter, 3tbsp sugar (either icing or fine sugar), 1 cup milk. Mix couscous with raisin
and sugar. Cut butter in thin slices/pieces and place on top of couscous.
Heat milk till almost boiling and pour over couscous. Sprinkle with cinnamon or orange flour
water, and eat just like porridge. Sprinkle with toasted sliced almond if you want.
Similarly, I think you can make a cake (a bit like semolina cake) with orange or lemon zest
but I can't find the recipe for now.
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pelle
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Sat, Feb 02 2013, 10:26 pm
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you can add it to different soups. I have done this. it's more filling and healthy!
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sped
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Sat, Feb 02 2013, 10:45 pm
| Mrs Bissli wrote: | I hear you, I also HATE wasting/throwing away perfectly good food.
Obviously the easiest way is to reheat it and serve. You would need to sprinkle some lukewarm water over and fluff again after it's reheated.
If you want, you can make couscous salad with chopped roasted vegetables (aubergine,
roasted peppers, courgettes, red onion), with tomato vinaigrette made with tomato sauce,
olive oil, a very small amount of vinegar and salt & pepper. You may want to add a small
amount of honey if you like it sweeter. Chopped parsley optional.
Tabouli is quite different as it is made of bulgur wheat which has different consistency.
You can also use cooked couscous as the base for stuffing, like you do kasha stuffing.
I'd add chopped sauteed onions and mushrooms.
If it's cooked in parve pot, you can make into what we call butter couscous which is actually
more like sweetened porridge. For about 3 cups cooked couscous, you need 1/2 cup raisins
3 tbsp butter, 3tbsp sugar (either icing or fine sugar), 1 cup milk. Mix couscous with raisin
and sugar. Cut butter in thin slices/pieces and place on top of couscous.
Heat milk till almost boiling and pour over couscous. Sprinkle with cinnamon or orange flour
water, and eat just like porridge. Sprinkle with toasted sliced almond if you want.
Similarly, I think you can make a cake (a bit like semolina cake) with orange or lemon zest
but I can't find the recipe for now. |
Thanks fo ryour ideas! They sound really intersting. For the porridge, do I need to use butter or can I get away without it? I don't use it much and rarely have any in my house.
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Mrs Bissli
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Sun, Feb 03 2013, 8:55 am
You can certainly make it without butter. It's basically to add more flavour.
I think the original couscous au beurre is even worse, like half a pound of butter...
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