Ruth Haffly wrote to Shawn Highfield <=-

I heat 3/4 c water
Fluff and serve.

I'm pretty sure we tried it this way... I'll try again with stock.

Couscous is very bland and makes a poor standalone side dish if left
plain.

So make it with a well seasoned stock and use it as a bed for a
flavourful stew or hearty sauce poured over it. Let it soak up some
flavour.

I haven't actually made this but the source is reliable;

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Couscous by Joaquim Splichal
Categories: Moroccan, Chicken, Pasta
Yield: 4 Servings

3 lb Skinless chicken; cut up
3 c Defatted chicken stock
1 Carrot; peeled
1/2 Celery stalk; peeled
1 sm Onion; chopped
1 Leek; rinsed well
1 Turnip; peeled
1 Lemon; halved
1/2 bn Cilantro; chopped
1 Red onion
1 1/2 c Couscous
COLD TOMATO SAUCE:
8 Plum tomatoes
1 bn Cilantro; chopped
8 oz Canned tomato juice
1 bn Green onions; finely
Julienned

Place the chicken in a steamer basket. Place the chicken stock,
carrot, celery, onion, leek, turnip, and lemon halves in the
bottom off the steamer and bring to a boil. Steam the chicken
until tender, about 35 to 40 minutes. Remove and cool chicken.

Meanwhile, return the chicken broth to a boil in the steamer pot.
Add the cilantro and red onion. Place the couscous in the rinsed
steamer basket and cook the couscous until done, according to
package directions.

Bone the chicken; remove fat. Slice the meat and the steamed
vegetables. Discard the lemon. Arrange the chicken and vegetables
over the couscous. Serve with cold tomato sauce.

SAUCE: Dice the tomatoes and combine with the cilantro. Add the
tomato juice and green onions. Set aside.

Recipe by: Joaquim Splichal

Splichal was born in Germany, trained as a chef in France and had
worked in Moroccan hotels before moving to the USA, He is the
founder of the Patina and Pinot restaurants and was declared
"Best California Chef" by the James Beard Foundation.

From: Betsy Balsley (Food Editor)
Source: Best Recipes From The Los Angeles Times

MMMMM

Cheers

Jim


___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

JIM WELLER wrote to SHAWN HIGHFIELD <=-

So make it with a well seasoned stock and use it as a bed for a
flavourful stew or hearty sauce poured over it. Let it soak up some flavour.

Okay. I have some good soups and stews in the freezer so will try that.

I haven't actually made this but the source is reliable;

Doens't sound bad. I saved that one thanks.

Shawn

... Sometimes a man will tell his bartender things he'll never tell his doctor

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Couscous
Categories: Breakfast, Cereals, Pasta
Yield: 4 Servings

1 c Couscous
1 c Water; boiling
2 tb Butter

MMMMM--------------------------OPTION 1-------------------------------
2 Bananas; diced
Walnuts

MMMMM--------------------------OPTION 2-------------------------------
Raisins
Dried pineapple

MMMMM--------------------------OPTION 3-------------------------------
1 c Cottage cheese

MMMMM--------------------------OPTION 4-------------------------------
Apples; diced
Sunflower seeds

Couscous is a staple of North African cuisine. It has a delicate
flavor with a texture similar to corn grits. It is simple to prepare
and can be deliciously made with fruit for breakfast or as a rice
substitute for dinner.

Boil water.

Add couscous and butter and simmer, while stirring, three minutes.

Add optional add-ins.

Simmer until cooked.

Recipe by Cycle Food by Lauren Hefferon

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Ben,

Title: Couscous
Categories: Breakfast, Cereals, Pasta
Yield: 4 Servings

1 c Couscous
1 c Water; boiling
2 tb Butter

I use 1/2 c couscous to 3/4 c water or stock (prefer the latter, for
flavor) and a bit of olive oil or butter blend. Around here it's an
alternate to potatoes, rice or kasha, goes well with the Moroccan
chicken I do from time to time.

Couscous is a staple of North African cuisine. It has a delicate
flavor with a texture similar to corn grits. It is simple to prepare
and can be deliciously made with fruit for breakfast or as a rice
substitute for dinner.

Never had it for breakfast but don't see why it wouldn't work. It's a
smoother texture (IMO) than grits.

Boil water. Add butter or oil at the same time.

Add couscous and butter and simmer, while stirring, three minutes.

Add couscous, stir for several minutes (about 3) and turn off heat.

Cover, let stand for about 5 minutes, fluff with a fork.

Serve, enjoy.

I've inserted the way I cook regular couscous (the fine grained
version). I've read about how it's done in the African countries but I'm
not going to invest in the special pot they use. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Couscous
By: Ruth Haffly to Ben Collver on Tue Jan 09 2024 13:43:37

Around here it's an
alternate to potatoes, rice or kasha, goes well with the Moroccan
chicken I do from time to time.

I got my recipe from a bike touring cookbook. I don't eat couscous
often, but i know it is a convenient travel food. I read about it
being used as travel food centuries ago by traders who traveled by
camel in Africa.

Seid furnished him with some food, which I now learned they called cous-koo-soo, with some slices of pumpion or squash spread over it
in the bowl, and well peppered. This dish, which is made of small
balls of flour, boiled with a fowl and vegetables, looked (for I
had not the pleasure of tasting it) like a very nice dish.

... the others were provided with scanty portions of barley, of
which they made their cous-koo-soo.

From the narrative of James Riley

<https://archive.org/details/authenticnarrati00rile_0>

A friend of mine made couscous from scratch. He used a window bug
screen to shape the grains of pasta.
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Ben,

I got my recipe from a bike touring cookbook. I don't eat couscous
often, but i know it is a convenient travel food. I read about it
being used as travel food centuries ago by traders who traveled by
camel in Africa.

It's one of those grains that's been around for centuries in other parts
of the world but never really became popular over here. I think most
Americans would cite white rice as their favorite potato alternative but
both my dad and father in law were never that enamoured of it. Me, I
prefer alternatives to potatoes but would go with most anything other
than white rice if possible.

Seid furnished him with some food, which I now learned they called cous-koo-soo, with some slices of pumpion or squash spread over it
in the bowl, and well peppered. This dish, which is made of small
balls of flour, boiled with a fowl and vegetables, looked (for I
had not the pleasure of tasting it) like a very nice dish.

... the others were provided with scanty portions of barley, of
which they made their cous-koo-soo.

From the narrative of James Riley

<https://archive.org/details/authenticnarrati00rile_0>

Might have to look that up some time.

A friend of mine made couscous from scratch. He used a window bug
screen to shape the grains of pasta.

I might have done that at some point in my life, probably when we were
making almost everything from scratch, but now I'm content to buy it.
Wegman's carrys the whole wheat version so I've no trouble getting it.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... ... Life is what happens to you while you're busy making other plans-J. Lennon

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Ben Collver <=-

I got my recipe from a bike touring cookbook. I don't eat couscous
often, but i know it is a convenient travel food. I read about it
being used as travel food centuries ago by traders who traveled by
camel in Africa.

It's one of those grains that's been around for centuries in other
parts of the world but never really became popular over here. I think
most Americans would cite white rice as their favorite potato
alternative but both my dad and father in law were never that enamoured
of it. Me, I prefer alternatives to potatoes but would go with most anything other than white rice if possible.

Couscous is *not* a grain. It's pasta. To wit: Couscous is a type of
pasta made from durum wheat semolina, or a popular North African dish
with couscous. https://www.allrecipes.com/article/what-couscous/

Orzo is the next size up and oftern substituted for rice. Followed by
rosmarina which are larger but still rice-shaped.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One-Pan Shrimp Scampi w/Orzo
Categories: Seafood, Citrus, Pasta, Wine, Chilies
Yield: 4 Servings

1 lb Large (U25) shrimp; peeled,
- deveined
3 tb Extra-virgin olive oil
1 tb Fresh lemon zest
+=PLUS=+
1 tb Juice; from 1 lemon
1/2 ts Red-pepper flakes
Salt & black pepper
4 cl Garlic; minced
2 tb Unsalted butter
1 c Orzo or rosmarina pasta
1/3 c Dry white wine
2 c Boiling water, seafood stock
- or chicken stock
3 tb Fine chopped parsley

In a medium bowl, stir together the shrimp, 1 tablespoon
olive oil, the lemon zest, red-pepper flakes, 1/2
teaspoon salt, 1/4 teaspoon pepper and half the garlic.
Set aside to marinate (this step can be done up to 1
hour in advance).

To a medium skillet, add the butter, the remaining olive
oil and garlic, and heat over medium. When the butter
starts to bubble, add the orzo and 1/2 teaspoon salt and
cook, stirring often, until the orzo is toasted, about 2
minutes, adjusting the heat as necessary to prevent the
garlic from burning. Carefully add the wine (it will
bubble) and stir until absorbed, about 1 minute. Stir in
the water or stock, reduce heat to low, cover, and cook
until the orzo is al dente, about 12 minutes.

Add the shrimp in a snug, even layer on top of the orzo,
cover, and cook until all the shrimp is pink and cooked
through, 2 to 4 minutes. Remove from heat and let sit,
covered, 2 minutes.

Sprinkle with parsley and lemon juice, season to taste
with salt and pepper and serve immediately.

by Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM

... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Couscous is *not* a grain. It's pasta. To wit: Couscous is a type of
pasta made from durum wheat semolina, or a popular North African

True, I had turned off the brain for a moment there.

Orzo is the next size up and oftern substituted for rice. Followed

by DD> rosmarina which are larger but still rice-shaped.

I've got whole wheat orzo in the pantry as well. No rosamarina but do
have some small (white) pasta that I got at Olindo's (the Italian store
we go to in Rochester, NY) that I intend to use for pasta fagole. (know
that's not spelled right) I have adapted my mother in law's recipe that
uses tomato soup and canned pork and beans to use tomato sauce and
canneli beans instead.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Get shopping while the gettin' is good!!!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Couscous is *not* a grain. It's pasta. To wit: Couscous is a type of
pasta made from durum wheat semolina, or a popular North African

True, I had turned off the brain for a moment there.

Orzo is the next size up and oftern substituted for rice. Followed

by DD> rosmarina which are larger but still rice-shaped.

I've got whole wheat orzo in the pantry as well. No rosamarina but do
have some small (white) pasta that I got at Olindo's (the Italian store
we go to in Rochester, NY) that I intend to use for pasta fagole. (know that's not spelled right) I have adapted my mother in law's recipe that uses tomato soup and canned pork and beans to use tomato sauce and
canneli beans instead.

The old Dagoes (their self-description) around here call it "Pasta Fazool"

One of them steered me to this recipe which he claims his mother used
to use.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pasta E Fagioli Con Carne
Categories: Beans, Pork, Vegetables, Cheese
Yield: 6 Servings

1 c Dried white beans
+=OR=+
2 1/2 c Drained, rinsed, canned
- cannellini beans
+=OR=+
1 1/2 lb (to 2 lb) fresh cranberry
- beans *
1/4 c Olive oil
4 (4 oz ea) individual lean
- pork spareribs
1 md Onion; in 1/2" dice
1 md Rib celery; w/leaves, thin
- sliced
1 md Carrot; peeled, thin sliced
2 lg Cloves garlic; minced
1 ts Fine chopped fresh rosemary
+=OR=+
1/2 ts Dried rosemary; crushed
1 c Peeled, seeded, chopped
- fresh tomatoes, or canned
- Italian plum w/juice
Salt & fresh black pepper
3/4 c Small pasta; such as small
- elbows
4 c Special Holiday Broth **
+=OR=+
4 c Canned beef broth; + more
- as needed
1 c Freshly grated Parmigiano-
- Reggiano cheese; to serve

If using dried beans, pick over, discarding any stones.
Soak the beans overnight in cool water to cover by 2".
Drain the beans and place in a medium-size saucepan with
water to cover by 3 inches. Bring to a boil over medium
high heat, then reduce the heat to a very slow but steady
simmer. Cook, covered, until the beans are tender, about
1 1/2 hours. Drain and set aside.

Heat the oil in a large soup pot over medium heat. Add the
spareribs, onion, celery, carrot, garlic, and rosemary.
Saute, uncovered, until the ribs begin to brown, about 10
minutes. Reduce the heat to low and add the tomatoes,
salt, and pepper. Cook until the liquid in the tomatoes
cooks off and the oil and tomatoes begin to separate, 15
to 20 minutes.

Meanwhile, prepare the pasta according to package
directions.

NOTE: I use ditalini pasta when making this. The little
tubes are just so much more to my taste than the called
for elbows.

Add the beans and broth to the soup pot. Raise the heat,
bring to a boil, then reduce the heat to a very slow but
steady simmer. Cover and cook 15 minutes. If more broth is
needed, add a little more, but remember this is a thick
soup. Drain the pasta and add to the soup, stirring well.
Serve with the grated cheese.

* Make this with fresh cranberry beans, if they are
available. It takes a little more time but the results are
worth it. Shell and rinse the beans, and add them to the
soup pot with the broth in step 4. Cover the pot and
simmer until the beans are tender, about I hour. Mix the
drained pasta and serve as directed.

** Separate recipe

Makes 6 servings

From: http://www.recipelink.com

Uncle Dirty Dave's Kitchen

MMMMM

... Someday you'll buy food with a longer expiration date than yourself.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

I've got whole wheat orzo in the pantry as well. No rosamarina but do
have some small (white) pasta that I got at Olindo's (the Italian store
we go to in Rochester, NY) that I intend to use for pasta fagole. (know that's not spelled right) I have adapted my mother in law's recipe that uses tomato soup and canned pork and beans to use tomato sauce and
canneli beans instead.

The old Dagoes (their self-description) around here call it "Pasta
Fazool"

That's the pronunciation, spelling is different. BTW, Olive Garden
referrs to their version as soup; I make mine thicker, more like a stew,
and much better tasting, IMO. (G)

One of them steered me to this recipe which he claims his mother used
to use.

Title: Pasta E Fagioli Con Carne
Categories: Beans, Pork, Vegetables, Cheese
Yield: 6 Servings

1 c Dried white beans
+=OR=+
2 1/2 c Drained, rinsed, canned
- cannellini beans
+=OR=+
1 1/2 lb (to 2 lb) fresh cranberry
- beans *
1/4 c Olive oil
4 (4 oz ea) individual lean
- pork spareribs
1 md Onion; in 1/2" dice
1 md Rib celery; w/leaves, thin
- sliced
1 md Carrot; peeled, thin sliced
2 lg Cloves garlic; minced
1 ts Fine chopped fresh rosemary
+=OR=+
1/2 ts Dried rosemary; crushed
1 c Peeled, seeded, chopped
- fresh tomatoes, or canned
- Italian plum w/juice
Salt & fresh black pepper
3/4 c Small pasta; such as small
- elbows
4 c Special Holiday Broth **
+=OR=+
4 c Canned beef broth; + more
- as needed
1 c Freshly grated Parmigiano-
- Reggiano cheese; to serve

Quite the production there. I use short cuts like tomato paste and
sauce, canned beans, no meat and a somewhat different spicing but I
guess there are as many versions as there are Italian mamas.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Multitask: make twice the mistakes in 1/2 the time.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)