The CookingBites recipe challenge: couscous
- Thread starter Morning Glory
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- couscous
Timenspace
Legendary Member
Exactly,as I wrote earlier, will ask her, if I decide to compete
. I am also not sure how much my Dad and Daughter will demand of me...we shall see, a step at a time...thank you.
JAS_OH1
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I would guess she will voluntarily offer options soon.Exactly,as I wrote earlier, will ask her, if I decide to compete
medtran49
Forum GOD!
There is gluten free couscous. Not sure how available it is though.
Quinoa is fine for those that need gluten free, as is the cauliflower rice.
Fregola/fregula is okay, although, as mentioned, it is bigger and is also much firmer than couscous to the bite, at least the fregola that I have used. Probably because of the toasting process?
Quinoa is fine for those that need gluten free, as is the cauliflower rice.
Fregola/fregula is okay, although, as mentioned, it is bigger and is also much firmer than couscous to the bite, at least the fregola that I have used. Probably because of the toasting process?
Timenspace
Legendary Member
On Monday I have some errands downtown, I think I will visit one or two specialty stores...and post about the outcomes...
Thank you.
MypinchofItaly
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Yep! Fregula has to be cooked properly as a risotto with hot stock or also hot water (depending on the recipe) otherwise you’ll bite little stones..it is considered as a Sardinian cous-cous
Timenspace
Legendary Member
The search engine told me we have a buckwheat couscous option available locally, so I might look for that one on Monday.
Timenspace
Legendary Member
Will google Fregula. I don't think I've ever come across...thank you
I’ve found a few things to work on.
medtran49
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Will google Fregula. I don't think I've ever come across...thank you
It's made from wheat.
Herbie
Veteran
Interesting, I'll see if I can find some. I do love couscous. I've tried a packet of corn couscous, but I wasn't thrilled with it.
Gluten free couscous is available in supermarkets here 
Although it is essentially polenta but hey it works!
Although it is essentially polenta but hey it works!
Here’s the interesting thing…like I said earlier, I’ve made couscous maybe twice, so I don’t know much about it, but we just ate some, and both of us said, “Hmmmm…the consistency is a lot like polenta.”
JAS_OH1
Forum GOD!
I don't really think so? Nor the flavor. I think it has more of the consistency of quinoa but a different flavor...I also tend to cook all of the prviously mentioned in chicken broth. But I actually don't love polenta. I really like the others, however.
My first one:
Recipe - Couscous with Shallots, Garlic, and Pine Nuts
This whole thing was a hoot to make, one stupid mistake after another, but it didn't bother me for once. I'll talk you through it.
First, the recipe I was following (from ATK) is one of those with a basic recipe, then a handful of variations. I generally don't like that, because I have keep bouncing back and forth, especially the way they write theirs.
In this case, all the variations listed when to add the couscous with respect to the additional ingredients - some at the start, some nearer the end...except for the variation I was following - it didn't mention when to add the couscous at all, which I didn't realize until I'd gotten started with it.
Next, I did all my choppity-chop for my fresh ingredients, then measured out my liquids, then finally went to open up my brand new box of couscous, and...oh, there's not the 2 cups called for in the recipe, but just 1 and 1/4 cups in the entire box! Big box...little packet inside. Wha...?
That meant I had to do a bunch of quickie amounts adjustment, then just settled on getting the liquid right and approximated everything else.
In with the butter...except the butter sort of stuck to the little prep bowl and landed on the stove top and immediately started to melt. Then I went to get the zest sorted, but my zester was dirty in the dishwasher, so I went for a vegetable peeler to cut a quick strip...both peelers dirty as well.
That left some delicate work with the chef's knife, and I'd just gotten the perfect strip off...and it floated to the floor. Onto the second strip...finally!
Squeezed the juice by hand and it shot out at a perfect right angle, nowhere near the prep bowl, then the nuts went all over the counter when I tried to get them off the baking sheet and into a prep bowl.
Eventually got everything worked out, and the rest of the dish came together easily enough. Onto the dish itself.
Overall taste is very good, the flavors blend wonderfully, and it's a good dish for summer, because the lemon really gives it a nice lift.
Texture...not terribly dry (though I'd make it a little soupier next time), but definitely sort of slightly grainy feel, not unlike polenta (which, as I stated in a previous post, both MrsT and I commented on).
That's what MrsT has identified in the past as not liking about couscous, but in defense of this dish, she ended up liking it quite a bit and had seconds (I served it with cooked cabbage and a thin pork cutlet).
Recipe - Couscous with Shallots, Garlic, and Pine Nuts
This whole thing was a hoot to make, one stupid mistake after another, but it didn't bother me for once. I'll talk you through it.
First, the recipe I was following (from ATK) is one of those with a basic recipe, then a handful of variations. I generally don't like that, because I have keep bouncing back and forth, especially the way they write theirs.
In this case, all the variations listed when to add the couscous with respect to the additional ingredients - some at the start, some nearer the end...except for the variation I was following - it didn't mention when to add the couscous at all, which I didn't realize until I'd gotten started with it.
Next, I did all my choppity-chop for my fresh ingredients, then measured out my liquids, then finally went to open up my brand new box of couscous, and...oh, there's not the 2 cups called for in the recipe, but just 1 and 1/4 cups in the entire box! Big box...little packet inside. Wha...?
That meant I had to do a bunch of quickie amounts adjustment, then just settled on getting the liquid right and approximated everything else.
In with the butter...except the butter sort of stuck to the little prep bowl and landed on the stove top and immediately started to melt. Then I went to get the zest sorted, but my zester was dirty in the dishwasher, so I went for a vegetable peeler to cut a quick strip...both peelers dirty as well.
That left some delicate work with the chef's knife, and I'd just gotten the perfect strip off...and it floated to the floor. Onto the second strip...finally!
Squeezed the juice by hand and it shot out at a perfect right angle, nowhere near the prep bowl, then the nuts went all over the counter when I tried to get them off the baking sheet and into a prep bowl.
Eventually got everything worked out, and the rest of the dish came together easily enough. Onto the dish itself.
Overall taste is very good, the flavors blend wonderfully, and it's a good dish for summer, because the lemon really gives it a nice lift.
Texture...not terribly dry (though I'd make it a little soupier next time), but definitely sort of slightly grainy feel, not unlike polenta (which, as I stated in a previous post, both MrsT and I commented on).
That's what MrsT has identified in the past as not liking about couscous, but in defense of this dish, she ended up liking it quite a bit and had seconds (I served it with cooked cabbage and a thin pork cutlet).