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Having decided that I want to eat more of these super great foods, inspired by some fantastically light and fluffy chapati's at my local Indian and with the good lady cooking some great cous cous based dishes, I am a little stuck for idea's!
I got some plain cous cous added a few things (red onion, beans, olives, radish, cubed feta and some rocket)
Would using veg stock be better than using just plain water for the cous cous?
While on the foodie note, I bougth some polenta flour both fine and course, read the instructions on the back and off I went, however they weren't so great. So any help with that would be greatly appreciated!
Jonathan 😉
Def use stock rather than boiling water for cous cous.
Roast veg, carrots, butternut squash, garlic etc, is always good
Best thing is to look at the flavour combinations that sell in the supermarkets. I think that Ainsley Harriot fella sells a range. Don't buy them obviously, but use them for suggestions as to what works.
And mangoride speaketh the truth when he recommends vegetable stock (mixed with chicken stock if you're not a vejumitayrian). Cous cous is lovely - mrs deadly no likey though so it doesn't get eaten round here much. It's lovely to eat with a casserole instead of spuds sometimes.
bit of EVOO and lots of tasty salt!
heat up some milk (can use skim if being healthy) with big chunks of onions/crushed big cloves of garlic, cracked black pepper - when just coming to the boil (do on low heat) then sieve out the onion and bits... then add the course polenta and slowly cook until becoming thick.
When thick can add varying amounts of less healthy but tasty bits - like grated cheese, some people use butter but I think its a bit overkill, salt to taste - and a teaspoon of whole grain mustard.
then whack it in a baking dish coated with a bit of olive oil - sprinkle top with some parmesan and poke in a few kalamata olives and bake!
I usually slice up and serve with a simple tomato (putanesca type) sauce and some baked potato wedges and a big green leafy salad.
I'm not very good at following measurements... but if your really interested I could make up amount of milk to polenta... !!
Maybe I'll make it tonight...
i like mine cooked with chicken stock and some nice bt of chicken thrown in, quite fancy some now actually!
Have a good ol' reach round while you're eating it. Makes it much more interesting 😛
Drench in butter and lob it at a taxi driver
For couscous either EVOO of even better Chilli Oil.
Make the couscous using stock.
Mix in any of the following chopped ingredients:
Red onion
Sundried tomato
Jalapeno peppers
Peppadew peppers
Green or black olives
Chorizo
Mackerel
Steamed veg
Really, just use your imagination.
spread it onto steak or other real foods?
seriously i have cous cous daily. just lob loads of spices in, plus sultanas, nuts and chick peas.
winner.
As tracknicko said, spices we use are cinnamon, ginger and cumin.
Alternatively, try a Thai dressing of fish sauce, few drops of sesame oil, fresh chilli, fresh lime juice and palm sugar (or ordinary if you don't have it) works really well.
I find cous cous tasteless unless I've made it with stock ....