Couscous Recipes

Index

Introduction
The recipe base
Indian-style Couscous Salad
Middle Eastern Couscous Salad I
Middle Eastern Couscous Salad II
Moroccan-style Couscous Salad 
Oriental Tofu and Couscous Salad

Originally inspired by a Jamie Oliver recipe that appeared in the Radio Times some years ago and that we still regularly eat as part of our post-Christmas ritual of taking a break from rich and heavy fare, I decided to formulate a variation. It was such an instant hit that I began to experiment, particularly aiming at couscous salads that incorporate flavours epitomising different international cuisines.

The central issue is the texture of the couscous, and this is dependent on how the dish is built. Elsewhere, I've recommended 1 fl oz liquid to 1 oz couscous, and that still holds. But for these recipes, the couscous should initially be under-hydrated then finished off with a plentiful and flavoursome dressing. Get organic couscous if you can - the stuff I use seems to have a better texture than the ordinary.

Ingredients

12 oz/350g couscous
1 tsp salt (or to taste)
9 fl oz/250ml cold water

Instructions

1. Mix together in a medium-large bowl and allow to rest for at least 10 minutes.
2. Fluff up using a spoon or fork.

Get the sitar music out, time to take couscous to India!

Ingredients

1 recipe couscous
8 oz/350g frozen peas
1 14oz/440g can chickpeas, drained
¼ oz/15g coriander, chopped

Dressing:
3 tbsp sunflower oil
½ tsp each ground cumin, coriander and fenugreek 
½ tsp each cayenne pepper and turmeric
1 tomato, finely chopped
1 tbsp tamarind paste, prepared as described here
1 tbsp lemon juice
1 tsp sugar

Instructions

1. Cook the frozen peas according to packet instructions.
2. Drain and allow to cool.
3. Meanwhile, prepare the dressing: heat the oil in a small pan over medium-low heat and add all the spices.
4. Cook briefly then add the tomato and sugar and allow to cook gently until of a thick-ish sauce consistency.
5. Add the tamarind water and lemon juice and a little water if necessary then blend till smooth.
6. Pour over the couscous and toss well. Now stir in the remaining ingredients, mix and allow to stand for a couple of minutes before serving.

A relatively quick and easy lunchtime salad that's brimming with flavour and vitality.

Ingredients

1 quantity couscous
1 large aubergine
9 tbsp/100ml olive oil
3 tsp ground cumin
1 lemon
1 clove garlic, finely chopped
seasoning
12 black olives, stoned and roughly chopped
6 tbsp coriander, chopped
2 oz/50g pine nuts, toasted

Instructions

1. Pre-heat the oven to 200°C.
2. Cut the aubergine into ¼"/1cm slices, cut these in 2 lengthways then cut all across in ¼"/1cm slices (you should end up with short 'chip'-shaped pieces).
3. Toss in 3 tbsp of the oil, 2 tsp of the cumin and a little seasoning then roast in the oven for 15 - 20 minutes, until softened.
4. Meanwhile, prepare the dressing: zest the lemon, adding the zest to the couscous then juice and add about ½ tsp of salt.
5. Allow to dissolve, then add the garlic plus the remaining cumin and olive oil.
6. Whisk thoroughly and add to the couscous - this will be partially absorbed.
7. When the aubergine is cooked, allow to cool a little then stir into the couscous, along with the olives, coriander and pine nuts.
8. Toss well and serve immediately.

Second recipe from couscous' native region.

Ingredients

1 recipe couscous, to which added 1 tsp each dried mint and dried dill
12 oz/350g frozen broad beans
6 - 8 spring onions, finely sliced
½ oz/15g parsley, chopped
5 good tomatoes, deseeded & chopped

Dressing:
juice of 1 lemon
seasoning
½ tsp each ground coriander and turmeric
¼ tsp ground cinnamon
4 tbsp olive oil
1 tbsp chilli & garlic oil
1 tbsp basil oil 

Instructions

1. Prepare the couscous as directed above, remembering to include the dried herbs.
2. Cook the broad beans according to packet instructions. Drain and allow to cool.
3. Meanwhile, prepare the dressing: dissolve seasoning in the lemon juice then add the remaining ingredients and whisk well.
4. Pour over the couscous and toss well.
5. Now stir in the remaining ingredients, mix and allow to stand for a couple of minutes before serving.

A fresh and tasty salad.

Ingredients

1 quantity couscous
1 14 oz/440g can chickpeas
12 black olives, stoned and slivered
3 red peppers, grilled and skinned
6 tbsp fresh coriander, chopped
rind of 1 lemon 

Dressing:
1 tomato, finely chopped
seasoning
juice of 1 lemon
4 tbsp olive oil
1 tbsp chilli and garlic oil
1 tsp ground cumin 

Instructions

1. Put all the dressing ingredients into a liquidiser and blend till smooth.
2. Add the dressing to the couscous and mix, then stir in the remaining ingredients.
3. Allow to rest for 5 minutes before serving.

Couscous goes east.

Ingredients

1 quantity couscous
1 pack (8 - 10 oz/225 - 280g) almond and sesame (or smoked) tofu,
  cubed
2 oz/55g watercress, chopped
2 tbsp sunflower oil
8 oz/225g chestnut mushrooms, halved or quartered, depending on size

Dressing: 
2 tsp sesame oil
4 tbsp sunflower oil
2 tbsp soya sauce
1 tbsp rice vinegar

Instructions

1. Heat the 2 tbsp sunflower oil in a suitable pan over medium heat and fry the mushrooms till they begin to release their juices.
2. Set aside to cool a little.
3. Mix the dressing ingredients and whisk well then pour over the couscous and toss well.
4. Stir in the remaining ingredients, allow to stand for a couple of minutes and serve.