Cous cous
Amatriciana-ish cous cous salad
The beauty of this salad lies in its adaptability; add chilli and whatever deli-style goods you have lurking in your fridge.
- 30 mins - 1 hr
- Katrina Meynink
Zaatar-crusted chicken and cous cous salad
This is the best spring salad, with enough zest and life for the hot weather to come, but with a foot still firmly in the cooler months, thanks to mounds of cous cous for fill and carbohydrate. This salad does well after sit in the fridge, too – just freshen up the leftovers with some additional lettuce leaves.
- 30 mins - 1 hr
- Katrina Meynink
Grilled zucchini, zaatar and pearl cous cous salad with cherry tomato confit
Chargrilled zucchini embodies the nuanced vitality of late summer vegetables, with a sweet, buttery flesh that is light yet robust. Red wine vinegar brings out the best in zucchini, adding brightness and punch to this otherwise unassuming marrow. Gently cooking the cherry tomatoes in olive oil gives you two wonderful results – the tomatoes concentrate in flavour, bursting with umami, while the olive oil becomes aromatic, the perfect finish to any dish.
- 30 mins - 1 hr
- Hetty McKinnon
Middle Eastern lamb meatball and giant cous cous traybake with yoghurt, kale and beetroot
Moghrabieh is a wonderful chewy, nutty addition. The giant cous cous takes on the flavours of the dish and stands up to the longer cooking time. Add the freshness and tang of beetroot and yoghurt and this is a one-dish winner.
- < 30 mins
- Katrina Meynink
Picnic cous cous with peach, tomato and cucumber yoghurt
A super-easy summer vegetable platter that's fresh and light, yet still stacked with the robust flavours you need when eating alfresco. A quick toss in the pan not only softens the vegetables but coats them in their own oily, fruity juices. Pack some fiery harissa for the hotheads, or serve alongside spicy grilled meats.
- < 30 mins
- Jill Dupleix
Hasselback pumpkin with cous cous and parmesan crust
Give pumpkin the hasselback treatment.
- 30 mins - 1 hr
- Rachel Khoo
Roasted cherry tomato and cashew cous cous recipe
Arguably the most popular North African ingredient to stay in some sort of vogue is cous cous.I can even remember the first time I cooked it – I was 17 years old and it was the first time I'd ever thrown a real, grown-up dinner party (it was also a double date of sorts, but the less said about that, the better). Since then it's been one of my regular warm-weather dishes. Cous cous is fantastic at absorbing flavour and doesn't feel heavy or stodgy, as other starchy foods can.
- 30 mins - 1 hr
- Adan Liaw and Adam Liaw
Moroccan couscous recipe
This is a great vegetarian dish, packed full of flavour and incredibly easy to make. There is no harm in making extra couscous as it's great in school lunches or as a work snack the following day.
- < 30 mins
- Darren Robertson and Mark LaBrooy
Original URL: https://www.smh.com.au/goodfood/topic/cous-cous-6gj7