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cous cous info req.

#1
I have decided to try cous cous as not tried other than once in Florida in a Moroccan Restaurant.

As a first and therefore fool-proof attempt, I have obtained several of those Ainsley Harriott packets (100g) ok, they're instant, but I want to know a couple of things.

Firstly, I plan to make fish cakes - salmon flavoursed, but using cous cous instead og potato and then once formed frying in frylight for a crunchy taste.

Now then, I have three flavours of cous cous, SPice sensation, Sun dried tomatoe & garlic and Lemon, Mint & parsley. I suspect I would be better using the last one with its milder flavour so as not to over-power the salmon. Does that sound about right?

Secondly, I also plan a bit of Moroccan, I have some diced lamb. Would it be best to serve the lamb with one of the other cous cous flavours? - if so, or if not, how best to serve and what other things might I add to "enhance" the Moroccan experience?

I'm game to try most things culinary and always keen to add new stuff to the repertoire.

Any suggestions please?

Steve
 
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#2
For the Moroccan dish I would def serve with some roasted veggies, the last flavoured one would probably go best too.

For your fishcakes, how about using potato to bind together and then rolling them in cooked cous cous instead? I am not sure it will work well using all cous cous, but I suppose there is no harm in trying.

When I make cous cous, I boil the required amount of liquid, put in the cous cous, put lid on top and then remove from the heat straight away, the steam trapped inside will cook the cous cous and it will absorb the liquid.

Although I have just noticed you said the cous cous is instant, never used or seen the Ainsley Harriot ones here in Canada, so I am guessing they are in pouches like the tilda rices? in which case ignore my above paragraph lol
 
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#3
Mm I find the Ainsley Harriot ones a bit (lot?) rubbish tbh... have a go with them, but if you dont like the end result dont let it put you off couscous! Im not a big fan of cous cous myself (I usually use bulgur wheat) but if anything is going to put someone off cous cous it's that hideous monstrosity created by Mr H! :eek: They taste like sand to me, with the added bonus of some fake tomato weird **** that I havent experienced since 1982... :confused:

I cant quite imagine couscous woud work as a potato substitute but by all means give it a go.

If you want a Morroccan couscous/lamb dish, tbh I think you would be better off just googling for a reliably sourced recipe and using normal couscous in it. Using Ainsley Harriot is a bit like using Pot Noodle to flavour your ramen noodles.
 

bilsat

Really likes to cook
#4
I use couscous a lot so here are recipes..................


Pete’s Spiced Minced Beef & Vegetable Couscous


Serves 2

Free Ee
* 2.5 syn if using apricots

Ingredients

150g minced beef
100g couscous
200mL hot vegetable stock
1 red pepper, finely chopped
1 onion, finely chopped
50g green beans (or broad beans)
50g peas
1 courgette, finely chopped
*10 pieces/56g ready to eat apricots, finely chopped
1 tomato, finely chopped
1 tsp cumin
1 tsp curry powder
1 tsp finely chopped fresh mint

Method

Tip 100g of Couscous into a glass heatproof dish and add the hot vegetable stock, (add chopped apricots if required) mix together then cover with clingfilm and set aside for 10-15 mins .

Spray a deep frying pan, or wok, with Fry Light, cook the onions until transparent, then add beef and cook for 5 mins, add the veg, except for the tomato, cook for a further 5 mins, add spices and cook for 2 mins.
Add the tomato to the couscous and mix with the beef, eat immediately.

Serve with a side salad.


Pete’s Moroccan Couscous Salad

Serves 2
2.5 Syn/each

Ingredients

100g couscous
½ tsp cinnamon
200mL boiling vegetable stock
10 pieces/56g ready to eat apricots, chopped finely
100g cucumber, chopped finely
2 tomatoes, deseeded and chopped finely
Zest of a lemon
1 celery stick, chopped finely
1 Tbsp lemon juice
2 Tbsp fresh mint, chopped finely
1 spring onion, chopped finely
* Pre-cooked chicken
* Runny honey

* Optional extra’s


Method

Place the couscous in a large bowl and add the hot stock. Mix with a fork, cover with cling film and set aside for 5 mins.

Fluff up the couscous and add the other ingredients, add seasoning.
* Add chicken if you want.
Cover and put in the fridge to cool until required
 

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#5
Thanks all

The reason (@Ermintrude) for the Ainsley ones for they were 3 for a £1 - be rude not to try at that giveaway price.

I also got the recipe from here using only cous cous and no potato... at least I THINK that's what it said (I may have to re-read that lol).

What's the best thing to do with the lamb? - it is in cubes - only about 300g just frylight or braise in oven perhaps?

I'm going for tomatoes & peppers by way of vegetables to suit by the way.
 


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