When discussing couscous, certain conversational curiosities always come up. Is it pasta? Or a grain? Could it count as a processed wheat or simply a granular starch that stands on its own? Should it actually be used more like a rice?
A certain amount of this is semantics. Instead, we’re here today to deal only with deliciousness. Because couscous, whether it’s the Pearl, Moroccan or Lebanese version, can be majestic both as the primary focus of a meal or as a side dish.
Whether you steam it in a traditional couscoussier for the fluffiest results or use the ‘instant’ couscous we’re more familiar with in the UK (which has, incidentally, been steamed and dried and simply needs soaking), you won’t be disappointed by these midweek meal suggestions. Here are 5 delicious dinner ideas using couscous.
*All of these meal suggestions use ‘instant’ couscous, which is more readily available in the UK. Using a 1:1 ratio of hot liquid to couscous, simply pour the liquid over the couscous in a bowl, cover the bowl with cling film, and leave to steam for between 5 and 10 minutes, as per the packet’s instructions*.
USE COUSCOUS IN A FRAGRANT MOROCCAN INSPIRED STUFFING FOR POUSSIN
The beauty of using couscous as a stuffing for a roast bird is that it’s a wonderful absorber of flavour and moisture. When stuffed inside a bird, couscous takes on all its roasting juices, becoming rich and luscious in the process.
We like to stuff a poussin to share between two, but you could equally use quail for solo portions or a chicken for the whole family. Sweat down a shallot and some minced garlic in plenty of foaming butter for a few minutes then mix through your couscous. Add diced preserved lemon, toasted pine nuts and a handful of sultanas to the mix, then pour over hot chicken stock to cover. Leave the couscous to absorb the stock for ten minutes.
That’s your stuffing made. Use it to stuff a well seasoned bird of your choosing and roast until tender. You’ll want to eat every last morsel of this stuffing!
STEAM COUSCOUS IN CHICKEN STOCK & DRIZZLE WITH EXTRA VIRGIN OLIVE OIL
Sometimes, it feels like we add so many accoutrements, garnishes, herbs and spices to our couscous that we forget its simple majesty as a standalone dish. But for a really comforting, cheap midweek meal, there’s nothing better than a bowl of couscous that’s been steamed in chicken stock and simply drizzled with good quality extra virgin olive oil.
We’re going to use an easy to remember 1:1 ratio of liquid and couscous. Bring homemade chicken stock to the boil then pour it over a bowl of couscous. After around ten minutes, your couscous will have absorbed all of that delicious stock. Season with salt, and drizzle over extra virgin olive oil; our favourite version of comfort food and a meal in itself, make no mistake!
MAKE THE IDEAL SIDE DISH OF PEARL COUSCOUS SALAD WITH POMEGRANATE & PINE NUTS
Pearl couscous – sometimes called Israeli couscous – is larger than Moroccan couscous, which makes it the ideal base for a salad as it has a little more bite and integrity. As such, the steaming time may be a little longer; again, check the manufacturer’s packet instructions before cooking.
We love to add pops of piquancy and freshness to our pearl couscous salad via pearls (hey, it just makes sense) of pomegranate, whilst toasted pine nuts (hmmm, can we call these ‘pearls’, too?) add crunch and a suave note. Dress the salad with a dressing made of greek yoghurt, lemon juice, a touch of honey and salt, serve alongside a slow roasted joint of lamb, and you’ve got yourself a gorgeous midweek meal to feed all the family.
We were inspired by these pearl couscous recipes and products from RiceSelect®; do check them out.
ENJOY A DISH OF TRADITIONAL LEBANESE MOGHRABIEH
Moghrabieh (confusingly translated as ‘from Morocco’) is the largest type of couscous and also the name of a popular Lebanese dish which uses it and is just delicious. The couscous here needs to be cooked for twenty minutes or so separately from the broth and other ingredients as the Moghrabieh variety absorbs liquid so thoroughly.
Then, the cooked couscous is combined with braised chicken, pearl onions and chickpeas, alongside a heady spice mix of cinnamon, cumin, caraway and several other intoxicating dry spices. A little butter finishes the couscous and adds an incomparable richness.
Check out a recipe for this incredibly comforting dish over at Simply Lebanese.
MAKE A CREAMY COUSCOUS PUDDING
You thought couscous was only destined for savoury dishes? Think again. Couscous can be used in desserts, too; it’s especially delicious when cooked out in a similar way to a rice pudding, absorbing all that spiced milk and turning into something totally unctuous in the process.
Alternatively, couscous can be used in replacement for flour in a cake batter. Delicious!
Looking for some more midweek meal ideas? Check out these 5 quick and easy pasta dinners.
