cous-cous

I love cous cous. I've never actually made it, but I have always liked it (the smaller the bits are the better, not as big a fan of the giant ball cous cous, whatever type that is). DH thinks it's a bit weird, not a big fan of rice or pasts. So, what I would like to do, is find out first if I can freeze individual portions of it, to make enough for just myself when I want some without having to actually make it (along with whatever DH is having) every time. Or is it better to just make one batch and eat it over the course of a few days (I prefer mine cold or room temp, anyway). Also, what sorts of things do you put in there? I've had it several different ways, but since I've never made it, I just wanted some opinoins on what is tastiest and also what might be quickest, i.e. can I put it together quickly enough to have it for lunch? Thanks! 

I don't know why you'd freeze couscous as it takes literally minutes to make!

My favourite couscous recipe is this one, but it's mostly the dressing that makes it so fabulous.

Really, you can toss in anything you want. You do need dressing or something wet, though - just some oil & vinegar is fine. Other than that, throw in leftover chicken or other meat, veggies, herbs, nuts, dried fruit, etc. Whatever you like!

As cous-cous is really pasta, there is no reason why you can't freeze it but I think that the thawed portions' success will depend upon what you freeze it with (i.e. dressings, veggies, etc).

I would think that the time taken to defrost frozen couscous would equal the time it takes to make it from dry (5 minutes).  Throw a stock cube into the water you use to make it & you have instant flavoring.  Alternatively, I use lemon juice or some sort of salad dressing along with your chopped bits.

I think that cooking couscous in a flavored liquid is the best place to start for yummy couscous; I usually microwave 1 cup of couscous with 3/4 cup chicken stock, 1/4 cup water, and the juice of 1/2 a lemon - three minutes is all it should take, and then fluff with a fork. At that point you don't really need to add anything else for flavor and this makes a great side dish for chicken meals..

Otherwise, I think the ingredients for a couscous salad are the same as a pasta or rice salad - throw in whatever you like and dress it with good olive oil and vinegar.  Roasted vegetables and pine nuts; greek salad (cukes, red onion, black olives and feta cheese); tuna, corn, and tomatoes; chunked chicken, walnuts, arugula/rocket, and chopped apples, etc.

IMHO it's not a good candidate for freezing, since it's just tiny pasta and might turn to mush when defrosted.  You can microwave a fresh batch in the same amount of time it would take to defrost anyway.

pour hot stock over couscous in mixing bowl, cover tightly with cling film and let set for about 5 - 10 minutes.  Fluff with a fork, add a bit of olive oil, lemon juice or zest, chopped herbs like coriander, basil and mint are great, season with salt and pepper and serve.
There is no need to make more than you will eat as it is so easy and quick to make fresh.

Thanks, guys! I'm craving some they used to make in a restaurant I worked for - it had olive oil, lemon juice, macadamia nuts, golden raisins, cherry tomatoes, mint, and parsley, I believe. I'm gonna go for it!!!

I make mine with diced dried apricots, chopped fresh mint, chopped fresh coridander, the greens off of salad onions..sliced

the juice of 1 lemon, drizzle of olive oil, salt and pepper

and sliced almonds to finish it off...mmmmm... mix all together and refridge.

My fav cous cous recipe is: http://www.bbcgoodfood.com/recipes/3095/tabbouleh

I don't use quite as much oil as they say.

My fav cous cous recipe is: http://www.bbcgoodfood.com/recipes/3095/tabbouleh

I don't use quite as much oil as they say.

That's weird! I've never heard of tabbouleh being made with couscous! Isn't it usually bulgur?

I put kalamata olives, parsley, pine nuts, and oil with lemon juice.

That's weird! I've never heard of tabbouleh being made with couscous! Isn't it usually bulgur?

Yes, it is usually bulgar, but I've seen versions of it done with cous-cous. 

Yes, it is usually bulgar, but I've seen versions of it done with cous-cous. 

I thought cous cous was bulgar wheat. 

We make tabboleah all the time with couscous!  Olive oil, lemon juice, chopped parsley, tomatoes, spring onions.  Toss in a few golden raisins and/or apricots and it's a gorgeous summer/spring dish!

Those new stock pot things are good, I mix one with 500ml boiling water and add to 250g couscous.  Of course it needs some olive oil and whatever herbs you have on hand such as mint or coriander.  I've been buying herbs and freezing them, so just crumble some frozen mint in and you'd never know it wasn't fresh..  Also pine nuts are nice in there.

One of my favourite easy recipes is to put some broccoli florets, garlic, olive oil, salt, chilli flakes and some water in a sauce pan (a little more water than you'd use to make couscous, maybe 550ml) and once it's boiling, add 250g couscous, simmer for 2 minutes and take of the heat.  Leave with the lid on for 5 minutes until the water's evaporated.  Serve with some pan-fried salmon or chicken. Mmmm.