Couscous: what is it, how does it differ from rice and how do you prepare it?

Not related to rice. It’s just semolina pasta. We make cold couscous salads during the summer. The kids like it with just butter and salt (because they have no taste for the finer things).

Add 10fl oz of hot chicken stock to 5oz of couscous then cover with cling film and leave for 5 minutes. Then fluff it up with a fork and add in some chopped prunes 1 lemon juice and zest and some chopped coriander.

Does the stock have to boil before adding the CCous??

Love itt. So easy to make. I just make it with olive oil and eat it plain. Also easy on the digestive system, which is a priority for me right now.

@Aster Yes the liquid must be at boiling temp when you stir in the Couscous.
Then let stand OFF the heat.

It’s no different than cooking pasta. I prefer mine to be al dente.

@SpatzieLover How could it be no different from cooking pasta when pasta has to be boiled for several minutes? Couscous you bring to a boil and immediately remove from the heat. Right?

I cook my pasta just as quickly…homemade pasta doesn’t require “softening”

Wow; I’ve never had homemade pasta. Sounds so yummy right now.

Hubby loves couscous and I bought a bag from the supermarket because I wanted to try to cook it for him, I’m going through an experimental phrase in my kitchen right now lol.

Well I used a stock cube, when it came to the boil added the couscous, removed it and left it to the side (with the lid on the pot to keep heat in) while I cut a couple of peppers length wise, cleaned them cutting out the seeds etc. Gave the couscous a good stir so seperating the grains. Filled the pepper halves, sprinkled grated cheese on top (feta or goats cheese is nice but whatever your favourite kind is, is fine too). Pop them onto a baking tray and into the oven on a medium heat for 15 mins or so. Serve with a side salad, yum!!
huggles honey xx

No meat? I’d never get away with this one, bg. Sounds great to me though. );