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Tonight's Menu
484 posts, 17 members
lilmonmon, I don't know if you're aware of the couscous cooking hack. I use it all the time and my couscous comes out perfect without actually having to "cook" the couscous - I get to do other things while the couscous is 'cooking'.
For a 2 person serving:
Place 1 cup cold water into a pot with 1 tablespoon olive oil and a teaspoon of chicken stock powder. Bring it to the boil. Remove the pot from the heat and turn the stove plate off. While stirring continuously with a fork, add the couscous to the hot stock. Put a lid on and let it sit for 2 minutes. Stir in a teaspoon of butter with a fork. Replace the lid on the pot and put the pot back on the still warm stove plate (do not turn the plate back on). Leave for 10 - 15 minutes before fluffing the couscous with the fork. The residual heat from the pot and stove plate is enough to cook the couscous.
One of our favourite couscous dishes has roasted pumpkin, diced chicken thighs and feta in it.
For a 2 person serving:
Place 1 cup cold water into a pot with 1 tablespoon olive oil and a teaspoon of chicken stock powder. Bring it to the boil. Remove the pot from the heat and turn the stove plate off. While stirring continuously with a fork, add the couscous to the hot stock. Put a lid on and let it sit for 2 minutes. Stir in a teaspoon of butter with a fork. Replace the lid on the pot and put the pot back on the still warm stove plate (do not turn the plate back on). Leave for 10 - 15 minutes before fluffing the couscous with the fork. The residual heat from the pot and stove plate is enough to cook the couscous.
One of our favourite couscous dishes has roasted pumpkin, diced chicken thighs and feta in it.
As for cooking couscous, just to jump in with my 2c lol, i do oil, butter and garlic, then add chicken stock and water, bring to a boil, add couscous, stir once and remove from heat :D tgen fkuff with a fork when ready to serve
Ive never had it fail and im so stoked i like it now cos we eat it once or twice a week now haha
Ive never had it fail and im so stoked i like it now cos we eat it once or twice a week now haha
That may be the 'normal' way that you cook couscous. The couscous I buy has different instructions on the box (says to cook it over low heat for x number of minutes, stirring constantly with a fork). The first time I ever cooked couscous was about 12 years ago, using the instructions given to me by a chef, also cooking it over low heat and stirring constantly.
Even when I lived overseas all the instructions on the couscous boxes said to stir it constantly while cooking over low heat. The ones I've always used are the 'dehydrated' type, so doesn't really need to be 'cooked', just rehydrated really.
Even when I lived overseas all the instructions on the couscous boxes said to stir it constantly while cooking over low heat. The ones I've always used are the 'dehydrated' type, so doesn't really need to be 'cooked', just rehydrated really.
I cook mine the same way as Shaz does. Though I learnt to cook it that way from ones I got in a Hello Fresh box.
Tonight's dinner will be: Honey-Soy Beef Tacos w/Speedy Pickled Onion & Crushed Peanuts. Dessert will be ( I hope as it's my first attempt at making a mousse from scratch) Orange-Infused Dark Chocolate Mousse Pots w/Almond Butter Crumb.
Tonight's dinner will be: Honey-Soy Beef Tacos w/Speedy Pickled Onion & Crushed Peanuts. Dessert will be ( I hope as it's my first attempt at making a mousse from scratch) Orange-Infused Dark Chocolate Mousse Pots w/Almond Butter Crumb.
I've been cooking Mediterranean diet recipes for the past week and a half (in an attempt to get hubby's pre-diabetes back under control). We fell off the wagon a bit over Christmas, and I wasn't 100% happy with the previous meal plans we'd had drawn up. After doing a bit of research, the Mediterranean diet meals looked like they might benefit him the most, and so far, I've been really impressed. The recipes have been quick and easy to cook, are loaded with herbs and spices, and they're very tasty.
Tonight was one-pan roasted drumsticks, green beans & potatoes with an apricot-orange glaze. So yummy. Last night was Courgette, tomato and feta pasta, and the night before, chicken tenders with vegetable couscous. We haven't hit a recipe yet that we haven't liked. I think I've been converted to this Mediterranean diet thing :) Now to wait and see if his next batch of blood tests show any improvement.
Tonight was one-pan roasted drumsticks, green beans & potatoes with an apricot-orange glaze. So yummy. Last night was Courgette, tomato and feta pasta, and the night before, chicken tenders with vegetable couscous. We haven't hit a recipe yet that we haven't liked. I think I've been converted to this Mediterranean diet thing :) Now to wait and see if his next batch of blood tests show any improvement.
Yup was craving for ages but was never near somewhere selling it at the right time. I had chicken and veges (lots of celery and bebe corn), lemon chicken, mapo tofu and wontons.
haha I call the lazy lasagne pasta bake or baked ziti if I'm feeling like making it sound fancier than it is.
been in a bit of a 'treat myself over Easter' mood after starting my new role on Thursday, all a bit celebratory.
haha I call the lazy lasagne pasta bake or baked ziti if I'm feeling like making it sound fancier than it is.
been in a bit of a 'treat myself over Easter' mood after starting my new role on Thursday, all a bit celebratory.
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