Couscous – Two Ways

Now that the heat seems to have arrived (and looks to stay), we make the shift to summer food. Fast cooking, not so much time spent in the kitchen, and a lot of cooking on the barbecue…as long as we can find a shady spot for it.

Couscous ticks a lot of the boxes as it´s so quick and easy to prepare, and provides a blank canvas to work with. I´m sure many of you have your favourite ways of preparing it, and I´d love to hear what they are. Here are a couple of ways I´ve served it recently. Both versions serve 4 as a side dish and were made with 1 cup of cous cous prepared according to the packet instructions and served chilled.

Couscous with Mushrooms and Courgettes

  • 1 medium onion, 1 cup mushrooms and 1 medium  courgette all finely chopped and sautéed until soft.
  • Mix with the cous cous, season and dress with olive oil, lemon juice and some finely chopped parsley.

Couscous with “Gazpacho”

  • Inspired by our summer favourite, I mixed the cous cous with finely chopped red onion, tomato, cucumber, green pepper and mint and dressed it (after seasoning) with olive oil, white wine vinegar and some finely chopped mint.

Two simple dishes to inspire and feed you.

Advertisements

78 thoughts on “Couscous – Two Ways

      1. Ooooh yeah! I love to make a Tabouleh with cooled down couscous. Just adding a ton of chopped herbs, spice it up a bit, cherry tomatoes, olive oil and lemon juice. YUM!

  1. Coucous salads are perfect for Summer, Tanya, and you’ve shared 2 great recipes. The colors in your Gazpacho version are so vibrant and remind me of the Summer harvest. I’ll need to revisit this post in a few weeks, to be sure. 🙂

  2. Muy rico Tanya 🙂 Te me has adelantado, el domingo para comer hice de primero un tabule, que es básicamente igual a tu segunda versión. Supongo que es verdad eso de que las grandes mentes piensan igual 😉

  3. Ola….I love Gaspacho Cous cous….We have been in Marbella 3 weeks ago,and this salad was our favourite…..Best wishes,and huggs

      1. Yes…we are coming in Marbella each year since 2009 …Nice place,nice people..

  4. Couc cous is makes a great meal. And your recipes are tempting, I make a simila rone to your Gazpacho, but I’ll have to try the courgette-mushroom combination – thank you 🙂

  5. Love the Couscous with Mushrooms and Courgettes. I think couscous and courgettes may have been made for each other!

  6. Hi T, Love couscous but never seem to make it that ofen. Not sure why. Will give your recipes ago. They look delicous. Perfect for these summer months. TFS.
    Regards Florence xx

    1. I used to only eat it hot too (particularly in France once a week at the local restaurant we all used to use as our “canteen”!) but now I eat it year round!

  7. I am a couscous fan! But you know me, I don’t make it on my own. I do enjoy your photos of all the wonderful dishes you make. And can you send some nice weather this way please 🙂

  8. We had couscous with dinner last week simply because I’d run out of rice. We both commented on how we should eat it more often because its so lovely, and here are two new recipes to tempt us…we have no excuse.

    1. I think we often stick to the same things too (like rice) and then for the same reasons “discover” something we had forgotten about then go a bit mad on it for a while!

  9. Couscous is a vegetarians quick save “go to” meal. You just add boiling stock or water (or coconut milk) and while you are waiting for it to absorb (lid on 😉 ) you can stir fry, reheat, defrost whatever you like to serve on top or add to it. Its adaptable to any food, any season and can be savoury or sweet. I love it with mushrooms, capsicum (peppers) and onion all cooked with lots of garlic and fresh herbs…delicious! Yours looks scrumptious and has just prompted me to get the hubby to add couscous to our next shopping list 🙂

  10. Both of you couscous dishes are perfect for summer. I can’t wait until it turns warm…we have the heat on. The high today was 58 F, gray and rainy.

  11. Aaah, Gazpacho… I could live off that in the summer – love you idea of making a couscous with gazpacho… colourful and pretty, I’m sure it tastes wonderful too!

      1. @ChicaAndaluza: You can treat it exactly the same as couscous, but since quinoa is a health food, it’s used for bread, cakes, muffins, flans, and other things that I’ve never seen couscous used for. They come in red and yellow (yellow quinoa is quinoa with its red coating removed). Yellow tastes like couscous and I’ve never had red but it’s supposed to taste nutty and crunchy.

  12. Yes! Me encanta el couscous, and now is the season for the cold and freshly cooked kind. The gazpacho one sounds delicious, I’ll have to give it a try!

  13. I’m getting really confused by your reply links so I’ll just respond here, lol. Another really popular health food in the U.S. is amaranth. It’s a grain that’s kind of sweet and nutty, I’ve heard. I’ve had it before, but there were other ingredients so I wouldn’t be able to describe it. At any rate, amaranth is mainly used in desserts. You can also get amaranth flour, quinoa flour, and macaroni noodles made out of quinoa. They’re just so exciting!

  14. ooo! really like the sounds of them both but think the mushroom courgette version is calling me to dinner! thanks Tanya for the inspiration!

I love to hear what you think, please leave me a comment!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s