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[couscous]

Does anyone have any recipes using couscous?

[Soggy]

It goes soggy if you add it to saucy things. Basically keep it plain and serve it with the wet element of the meal right at the last minute. Traditionally tagines, but also stews, ratatouille etc can be served  with couscous.

[Soggy]

Forgot to say it can be dressed cold as salad like tabbouleh but I prefer quinoa or bulgar for this kind of salad, they keep better texture.

[What about this]

The instructions are generally on the box. You can't really do much with couscous, the variety lies in the dish with which you serve it. Sort of like how steamed white rice is the foil for all sorts of curries and sauces.

[couscous]

actually I was after a salad using couscous.  Perhaps tomatoes, cucumbers etc

[delia damson]

Couscous Salad

200g couscous
6 tablespoons olive oil
2-3 tablespoons red wine vinegar
6 tomatoes
1 small red onion
1 cucumber
bunch parsley

Put couscous in bowl with a teaspoon of salt, pour over 250ml boiling water, cover and leave for 15 mins. Fluff with fork and add olive oil, 2 tablesppons of vinegar and leave to cool.
Blanch tomatoes to remove skins, deseed and chop. Slice red onion, finely.
Just before serving,dice cucumber,and stir along with tomatoes, onion and chopped parsley, into the couscous with a fork. Add more vinegar and salt if you think it needs it.
Serve on a plate with more parsley sprinkled over.

[Aunty]

Making it with veg or chicken stock instead of plain boiled water helps a great deal. Beef stock makes it much darker in colour.