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Couscous

Page history last edited by PBworks 15 years, 8 months ago

Non-Recipe Couscous Ideas

Miscellaneous tips from the WW message boards

 

  • I add it to soup and chili all the time. As a side dish with lots of spices is great too. Cold in a salad, yet one more way

 

  • I'm eating it now, cold, with brown bean sauce, leftover grilled chicken and some veggies. It's good with broth in it too.

 

  • Breakfast couscous: Cooked in ff milk instead of water with cinnamon and unsweetened applesauce

 

  • Medeterranean couscous (cold or hot): cook with FF vegetable broth, add olive oil, salt & pepepr, FF feta, kalmata olives and spinach Very tasty!

 

  • Italian version: add diced tomatoes, ff mozzerella cheeese, and garlic salt.

 

  • Mexican version: add beans, corn, diced tomatoes, ff cheddar cheese, and top with salsa and ff sour cream.

 

  • My favorite way is with ff spray butter and garlic salt. I've also added frozen peas and pearl onions to the above.

 

  • for lunch i'm enjoying WW couscous made with ff chicken broth and then I added ground turkey and tomato...yummy.

 

  • I eat it in place of rice with my stir fry, and also I will eat it in place of my pasta with some Core pasta sauce, with lunch.

 

  • It also makes a great salad, just add your usual salad fixing’s minus the lettuce, that is what the couscous is for, then add a ff dressing like ff Italian or ff Caesar, or ff Caesar Italian...I add cucumber, bell pepper, green onion, and fresh chopped tomato, then mix in the dressing.

 

  • Some people actually make a ff pudding from it, or eat is for breakfast like oatmeal, with skim milk and splenda.

 

  • I put a lot of different veggies in our couscous. I usually sauté things like mushrooms, onions, red bell pepper, chopped carrots, and anything else I have around. Since couscous is fairly bland by itself, I cook it in chicken broth.

 

  • My favorite way to eat whole wheat couscous is with a little butter substitute and parmesan cheese...but I also make zucchini and onions stewed in tomatoes that goes great over plain couscous

 

  • I make a whole meal out of it and have 1/2 for leftovers the next day. 1 cup couscous, 1 box frozen chopped spinach, 1 t. oregano, 1 6oz. can tuna in water Directions: Read the back of the box to see the amount of water for the couscous, put that amount in a pot and wait until it boils. Add thawed spinach and olive oil and return to boil. Add couscous on top and dump in can of tuna. Cook 5 minutes, fluff and serve. It makes a really easy high fiber, low cal meal and is really good.

 

  • I add it to my homemade chicken soup instead of noodles or rice.

 

  • I always season the water with things like garlic powder, onion powder, grilling spices, etc. Turns out pretty tasty.

 

  • I like to mix steamed chopped spinach with some sautéed garlic into mine. This goes well with broiled/baked fish

 

  • I cook it in chicken broth, sautéed onions, and garlic. Add 1Tbl of marinara sauce, per serving, and a sprinkle of Mrs. Dash. Very good.

 

  • My mom always made a couscous topping. The measurements are approximate, but you can't really mess it up.

 

1 big can of stewed tomatoes (chopped or whole, but unseasoned) with the juice

handfuls of raisins

lots of cinnamon

chicken breast, cut into largish chunks

 

You throw that whole thing into a Dutch oven and cook until the chicken is done. The raisins plump up and are delicious. If you want, you can also add celery, onions, whatever else. The result is a kind of runny stew and it is DELICIOUS spooned over plain couscous. my mom started making this after a trip to Morocco, where she said she ate something like this a lot.

 

  • Cook it, drain, add raisins, and add a little milk, and eat as a hot cereal in the morning. the raisins add a touch of sweetness, and the milk makes it a healthy comfort food on a cold winter morning. delicious!

 

  • I roast vegetables in olive oil and serve them on top pf couscous with a fresh tomato sauce...it's very good!!

 

  • Its also good if you cook it with orange juice and chicken broth.

 

  • I use half water and half orange juice for my liquid. Throw in some raisins or shaved carrots. It's a nice surprise of flavor and it goes well as a side for a lot of things.

 

  • Add tomatoes, cucumbers, red onion and fat free feta, olive oil and lemon to make a Greek version and you can also add chick peas (garbanzo beans) and add seasonings to your taste (oregano, dill, parsley)

 

  • I usually make a small batch and I added a small can or two of mushrooms. I also add a little parsley and chili powder & sprinkle parmesan cheese in it. I usually put a touch of olive oil when I boil the water - make it fluffy. It's wonderful - I just love it.

 

  • Use chicken broth and add some golden raisins, it gives it a little sweetness

 

  • Toast 1 cup couscous in a dry pan for three minutes. Add 1-1/2 c. ff chicken broth and 1/2 c. orange juice. Bring to a boil. Cover and remove from heat. Let sit 5 min. Uncover and heat over medium-high heat until most of the liquid is evaporated. Then add 1 tablespoon of butter, 2 tablespoons of green onions, and 2 tablespoons of slivered almonds. One serving is 1/2 cup and 4 points. It's really good.

 

  • Add one bouillon cube, 1 t. butter (or olive oil), sprinkles of basil, oregano, and parsley.

 

  • Sauté sun dried tomatoes, garlic, EVOO and basil and then mix with couscous that was made with bouillon or ff chicken stock instead of water.

 

  • It is also really yummy with tofu, water chestnuts and garlic.

 

  • Try using orange juice instead of water. Sprinkle in orange zest once it is done cooking and let the couscous sit until ready to eat. You can add some dried fruit and almonds. Great with middle eastern or Indian food

 

  • Mix it with salsa. Trader Joe's has a pineapple salsa and it tastes like a sweet and sour dish.

 

  • I sauté onions and mushrooms first in olive oil and then cook the couscous in the same pan using chicken broth instead of water. I also add spinach or broccoli after. Sometimes I will add chicken breast pieces and mix in.

 

  • I have a great couscous recipe that I make all the time and my family loves it. you prepare your couscous and let it cool. then you add some minced basil, diced tomato, diced onion, minced garlic (fresh), and some diced low-fat mozzarella cheese. combine all ingredients with the couscous and mix, it is a wonderful cold salad. I serve this with a cucumber dressing that I make by combining a peeled cucumber and 1/2 of a small container of unflavored ff yogurt and a tsp. of olive oil in a blender. serve the couscous and then spoon the dressing over it.

 

  • Couscous is also great if you layer it in a Pyrex dish with tomato sauce (tomatoes, bay leaf, parsley) and reduced fat cheese and then bake in oven (approx. 350) until cheese is all gooey. It's really yummy and fills you up !

 

  • I sautéed onions and garlic and mixed it with a little soy sauce. It was very good.

 

  • I tried it with FF cheese and a little ff milk and it was like mac and cheese for core!!

 

  • I use loose leaf spinach, red pepper and a little bit of goat cheese, and mix them with cooled couscous. Delicious!!!

 

  • I put a lot of different veggies in our couscous. I usually sauté things like mushrooms, onions, red bell pepper, chopped carrots, and anything else I have around. Since couscous is fairly bland by itself, I cook it in chicken broth.

 

  • we had some wonderful couscous last week. I made it by mixing some curry powder in a little bit of butter stiring in 2 Tbsps of brown sugar- 1/4 cup each chopped walnuts and golden raisins-- then add 1 1/2 c water with 1 cup dry couscous..... it was great!!!

 

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