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    You are in: Home / Cookbooks / Cookin' with Couscous
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    24 recipes in

    Cookin' with Couscous

    Couscous, such a versatile ingredient!
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    From Cooking Light. Posted for Zaar World Tour III North Africa. Needs to chill 2 hrs. or overnight.

    Recipe #232753

    7 Reviews |  By GaylaJ

    I find both cucumbers and fresh dill to be especially refreshing when it's hot outside, so I think this light-tasting dish makes a great side during the heat of summer. Adapted from Cooking Light.

    Recipe #123944

    A popular Middle Eastern restaurant in Raleigh NC, Neomonde is owned and operated by three brothers who make everything on site. I enjoyed eating there when I lived in Raleigh and I make it a point to stop by when I'm in town. I was pleased to see this recipe published in the local paper (News & Observer) and wanted to share. Cooking time is "soaking time"...

    Recipe #126433

    50 years age, Uncle Sam's Air force sent me on a 4 year paid holiday to Europe and North Africa. I spent several months at Sidi Slimane, Morocco where I found this dish. It is not only delicious, its quick and easy.In hot weather I cook a lot on the patio using my propane camp stove. Why heat up the house just to pay the electric company to run the air conditioner.

    Recipe #127979

    1 Reviews |  By ClareVH

    I served this with Cilantro-Japapeno Hummus for sauce-a surprisingly good combination!

    Recipe #131956

    6 Reviews |  By Kree

    This is a unique side dish that's perfect for a warm summer evening. I created this for RSC #7. Add as much or as little curry as you please. You can use a red bell pepper instead of green, but the green makes for a more colorful salad. One reviewer also enjoyed this salad after adding a can of tuna. See the note in parentheses to make this dairy-free.

    Recipe #131960

    A quick and easy Vegetarian dish. Many times when I make this, I use a jar of spaghetti sauce rather than making my own sauce--makes it quicker and easier. You can also change the veggies you add to the sauce.

    Recipe #131985

    6 Reviews |  By Bergy

    This dish may be your main entrée served with Pita bread or other Mediterranean flat bread. If it is your main entrée, you may wish to allow two pepper halves per person depending on their appetite size. It is beautiful served as part of a buffet and lends itself well to a Brunch, Lunch or Dinner party. Prepare ahead for those busy days and pop it into the oven 45 minutes before your family dinner time. A side salad goes well with the peppers.

    Recipe #132004

    You can eat this warm or cold the next day. Great for a boxed lunch.

    Recipe #159461

    Love couscous? Then this one may be for you. A fluffy bed of semolina topped with a rich wintery stew of squash ahd tomatoes. What's not to like? Described as a side dish, this would be a great meatless meal. Recently snagged this one from the Internet and posting here for safekeeping.

    Recipe #162260

    This is a great post-Easter recipe. The couscous cooks up really fluffy making it a memorable dish. I recently made this for a wake where it received rave reviews. From the All Recipes website.

    Recipe #165824

    A recipe from Eric Ripert of Le Bernadin, it is subtly spicy. Serve with couscous, a nice Bordeaux or Syrah and something chocolate for dessert.

    Recipe #170193

    This is from TOH magazine. I haven’t made these yet, but I am typing it up for ZWT II. 6 servings.

    Recipe #171483

    This is a variation of a recipe I've been making for years. I've added the black beans to make it a nice vegetarian dish.

    Recipe #180837

    My friend and co-worker Cherie brought me a sample of this to work. I immediately asked for the recipe. It is delicious - bright and light! It would be great with simply grilled pork or chicken. Yummy!

    Recipe #194877

    I got this delicious recipe from a co-worker after she brought it to a potluck. It was definitely one of the hits of the day! Originally from Southern Living. Update Dec '09: I've now made this multiple times since originally posting; it is one of my absolute favorites for a potluck! I usually double it but find that if you cook double the amount of couscous at once, it can get gummy, so I cook it in two separate batches (cook one then use the same pot to do the next), then add the rest of the (doubled) ingredients.

    Recipe #204462

    This is from my Food and Wine’s One Dish Meals cookbook. It says to pair this with a sauvignon blanc. Scallops may be used in place of the shrimp.

    Recipe #206019

    This is from my 365 Ways to Cook Pasta cookbook. This can be adapted into a backcountry breakfast or dinner dish.

    Recipe #207401

    Recipe #208651

    Simple, hot dish that dresses up plain couscous. You could add chopped red or green bell pepper to the shallot saute too.

    Recipe #211781

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