Best 3 Couscous For A Crowd Recipes
Tantalize your taste buds with a culinary journey to North Africa with our curated collection of couscous recipes. From the vibrant streets of Marrakech to the bustling souks of Cairo, couscous is a versatile grain that has captured the hearts and appetites of food enthusiasts worldwide.
This article presents a delightful array of couscous dishes, each bursting with unique flavors and textures. Embark on a culinary adventure as we explore traditional Moroccan couscous with tender chicken, succulent vegetables, and a flavorful broth. Indulge in the vibrant flavors of Algerian couscous, where lamb and merguez sausage dance in a rich tomato-based sauce. For a delightful vegetarian option, savor the wholesome goodness of Israeli couscous tossed with roasted vegetables and tangy feta cheese.
Transport yourself to the vibrant streets of Tunisia with our flavorful Tunisian couscous, where spicy harissa and tender seafood create a symphony of taste. Experience the culinary heritage of Libya with our Libyan couscous, a delightful combination of slow-cooked lamb, aromatic spices, and the nutty flavor of pine nuts. And for a taste of Egyptian culinary artistry, try our Egyptian couscous, where fluffy couscous is paired with a rich and savory tomato sauce, tender meatballs, and a touch of cinnamon.
Each recipe is meticulously crafted to capture the essence of these North African cuisines. With step-by-step instructions, detailed ingredient lists, and helpful tips, you'll be able to recreate these authentic dishes in your own kitchen. Whether you're a seasoned cook or just starting your culinary journey, our couscous recipes are sure to impress and delight your taste buds. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that celebrates the vibrant flavors of North Africa.
HOW TO COOK COUSCOUS
Learn how to cook couscous perfectly every time! It takes just 15 minutes and a handful of ingredients. This quick couscous recipe is a great side next to your favorite protein, or use it as a bed to a tasty stew.
Provided by Suzy Karadsheh
Categories Side
Number Of Ingredients 9
Steps:
- In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
- Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.
- Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.
- Uncover and fluff with a fork.
- You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy!
Nutrition Facts : Calories 202 kcal, Sodium 1.1 mg, Fat 1.1 g, SaturatedFat 0.1 g, Carbohydrate 34.2 g, Fiber 5.3 g, Protein 7.1 g, ServingSize 1 serving
PERFECT COUSCOUS
Couscous isn't a grain, as some people may think - it's actually a type of pasta made from durum wheat and shaped like a grain. The couscous you have in your pantry is most likely instant couscous that's been steamed and dried so it cooks very quickly, for a fast and easy side dish or base for a salad or bowl. Look for whole wheat couscous in your supermarket; it cooks in the same time as the regular variety and has all the virtues of whole wheat pasta. This recipe makes a big batch for make-ahead meal prep but is easily halved.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield about 6 cups
Number Of Ingredients 4
Steps:
- Combine the water or broth, olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil. Stir in the couscous and immediately remove from the heat. Cover and let sit 5 minutes.
- Fluff the couscous thoroughly with a fork (the more you fluff, the more separate and light the grains will be). Season with salt and pepper. If you are making the couscous ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container up to 5 days.
GREEK-STYLE COUSCOUS SALAD FOR A CROWD
This should be enough to serve about 12 people but that just depends on how much everyone eats, and trust me they will be going for seconds lol! although you will need only about 1/2 to 3/4 cup dressing for the salad the amounts listed will give you about 1-1/2 cups, you may reduce by half is desired and also the salad may be reduced by half, use a mixture of all coloured bell peppers for a colourful presentation but do not use more than 1-1/2 cups bell peppers, plan ahead the salad needs to chill until completely cold before serving, all amounts may be adjusted to taste. I strongly suggest to make the dressing a day in advance to blend the flavors, prep time includes chilling time but is only estimated.
Provided by Kittencalrecipezazz
Categories Grains
Time 6h
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- To make the dressing; in a bowl whisk all dressing ingredients together until well blended (adjust salt and pepper to taste) cover and chill for at least 3 hours or 24 hours (overnight is better).
- For the salad; cook the couscous according to package directions; transfer to a large bowl and cool completely (using a fork break up any lumps in the couscous).
- When the couscous is completely cooled, mix in olives, cherry tomato halves, bell peppers, cucumber, onion, artichokes and parsley; add in 1/2 cup of the prepared Greek dressing and toss well to combine (you can add in more dressing to taste if desired).
- Mix in feta cheese, then season the salad with black pepper and if needed some salt.
- Cover and chill until completely cold.
Nutrition Facts : Calories 243, Fat 23.5, SaturatedFat 6.3, Cholesterol 22.2, Sodium 292.3, Carbohydrate 5.1, Fiber 1, Sugar 3, Protein 4.3
Tips:
- Use a large pot: You'll need a large pot to cook the couscous for a crowd. A 6-quart pot is a good size.
- Rinse the couscous: Before cooking, rinse the couscous in a fine mesh strainer. This will help to remove any dirt or debris.
- Use boiling water: When cooking the couscous, use boiling water. This will help to ensure that the couscous cooks evenly.
- Cover the pot: Once the couscous is cooking, cover the pot. This will help to keep the couscous moist and prevent it from drying out.
- Fluff the couscous: Once the couscous is cooked, fluff it with a fork. This will help to separate the grains and make the couscous light and fluffy.
Conclusion:
Cooking couscous for a crowd is easy and affordable. By following these tips, you can make sure that your couscous turns out perfect every time. Serve it as a side dish, main course, or salad. It's a versatile dish that can be enjoyed by everyone.
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