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Old 01-22-2018, 02:29 PM
ChowderMan ChowderMan is offline
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Default couoscous

I'm sure I've had this somewhere along the line . . . picked up some pearled/Israeli type.
never go shopping when you haven't cooked for a day . . . .

any favorite dishes / preps ?
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Old 01-25-2018, 04:16 PM
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Default Re: couoscous

I halfway like it cooked like a pilaf with other stuff in it, maybe some sauteed onion (pearl onions?), carrots, peas. Just plain, it's downright dull and bland to me, not one of my favorite foods.
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Old 01-25-2018, 04:34 PM
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Default Re: couoscous

your keyboard must have developed an itch (g) - I'm on now looking up "How to cook...."

tonight is flat iron + home fries + asparagus
I'm going to save the asparagus trimmings for couscous jousce . . . for tomorrow....
and I've even got a jar of pearl onions that's been looking for a home!
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Old 01-25-2018, 05:00 PM
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Default Re: couoscous

We've made this many times, although using the other type of couscous, but I don't see why it wouldn't work with the Israeli type. We do usually add more dressing. And, when we have leftover Cuban pork or pork cooked in a SW or Mexican fashion, we chop that up, mix it in, and serve as a main dish with a side salad of avocado and thin sliced red onions with a lime juice viniagrette. Recipe came from an old Bon Appetite or Epicurious.

2 tablespoons olive oil
3/4 cup fresh corn (cut from about 2 ears)
1/3 cup finely chopped red onion
1/3 cup finely chopped red bell pepper
1 garlic clove, minced
1/4 teaspoon ground cumin
11/4 cups water
2/3 cup couscous
2 teaspoons red-wine vinegar
1/4 cup fresh cilantro sprigs, washed well, spun dry, and chopped fine
cayenne to taste

PreparationIn a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until golden. Add onion, bell pepper, garlic, cumin, and 1/4 cup water and cook over moderately low heat, stirring occasionally, until bell pepper is crisp-tender.

While vegetables are cooking, in a small heavy saucepan bring remaining cup water to a boil and stir in couscous and salt to taste. Cover pan and remove from heat. Let couscous stand 5 minutes and fluff with a fork.

In a bowl whisk together vinegar, remaining tablespoon oil, and salt to taste until emulsified. Add vegetable mixture, couscous, cilantro, and cayenne and toss to combine well.
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Old 01-26-2018, 09:22 AM
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Default Re: couoscous

This recipe of Johnny West's looks wonderful! Too bad his earlier photos were lost, but he posted some great ones further down.

Cascasoon http://www.netcookingtalk.com/forums...light=couscous

I want to get some Israeli couscous!

Lee
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Old 01-26-2018, 09:36 AM
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Default Re: couoscous

that's one to try for sure -

btw, there is a "fix" for the Photobucket highway robbery issue. as best I can figger, Photobucket 'blocks' specific sites from retrieving photos.

using Firefox with the add-on every photo in the entire thread appeared on my machine.

description - also available for other browsers (but not all...?)
https://addons.mozilla.org/en-US/fir...otobucket-fix/
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Old 01-26-2018, 01:05 PM
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Default Re: couoscous

I use Israeli cous cous in in the cascasoon recipe., as well as acini de pepe.
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