Saturday Lunch Cous Cous Recipes

Steps:

• Heat butter in sauce pan (which has a lid).
• Add chopped onions, stir and allow to cook until soft.
• Stir in crushed garlic.
• Add couscous, stir.
• Add chicken stock, stir and bring to boil.
• Remove off heat, cover and allow to stand for 5 minutes.
• Stir in coriander or parsley.
• Add salt and pepper to taste.
• Serve as a side dish.

Steps:

• In small saucepan add water, salt, butter.
• Bring to boil.
• Add couscous, stir, cover, remove from heat.
• Let stand 5 minutes.
• Set aside.
• In large saute pan, heat 1 tablespoon oil.
• Add garlic, mango, jalepeno.
• Saute about 1 minute, mango will start to change color.
• Stir in remaining 1 tablespoon oil, couscous, raisins, tomato, lime juice, cilantro, parsley.
• Toss to heat thouroughly, about 1 minute.
• Season with salt. serve hot.

Steps:

• put the cous cous in a bowl. saute the onion in the olive oil till transparent, then add the water and salt. When it boils, pour it over the cous cous and let it stand for about four minutes, then fluff with a fork, adding in the cracked pepper and the butter.
• put the prepared cous cous in a pasta bowl, heaping it a little in the center. The next part is up to you! I put a variety of ingredients in lttle piles on top of the cous cous, around the edges of the bowl. I arrange them making sure that it looks pretty and colorful, and I add whatever I find in the pantry that will taste and look good.
• The list of ingredients above are just for example. You can use any colorful flavorful ingredients for this step. It is good to use some strong flavors (feta cheese is better than a mild cheese, for example. Green olives, capers and arugula add a nice kick). I also typically use hearts of palm since they are common here, left over cold green beans, peas, canned mussels, canned corn, and left over grilled veggies.
• When you serve it, each person takes the cous cous and whatever toppings they like, which makes it good for picky eaters, too.