Couscous

[stumped]

I have bought some couscous as everyone is bored with pasta and rice and have never cooked it before.

Thought it would be simple - so goolged some recipes and unfortunately, they all say that you need to know if it is instant or 'traditional'?  I bought the american organic one from NTUC and it does not say what it is.  Apparently, the difference in cooking time is critical i.e. the difference between nice and fluffy or mush.  Can anyone help please?

[Instant]

Dont think that the traditional couscous is available in local super markets here - may be only  in Arab street.
The one you have is instant.  I just add some boiling stock, enough to cover.  Put a tight lid on the bowl then set aside for 5 mins.  The stock should be fully absorbed.  Use a fork to stir through the grains.  I add a good glug of extra virgin olive oil, salt and pepper and chopped parsley or coriander depending on the main dish.

Very easy and always a welcome variety from rice etc.

Enjoy

[ex-pat]

Another good stand-by is gnocchi.  Just throw it in salted boiling water until it floats to the top, only takes a few minutes.  You can also throw it into a stew or shallow fry to make little roast potatoes.

[stumped]

Thank you instant, that was exactly the information I was looking for 

To ex-pat, I have been down the gnocchi road as a half-decent potato here is a real lottery.  But I have never fried them!  That one will please the kids, I'm sure.

[Spaetzle]

Just LOVE Carbs!  Another great way to eat them is to make Spaetzle.  Super easy and very versatile.

And calories be damned - go ahead and add butter to your Couscous.  Just delicious!

[Mrs Bikram]

Here's a lean version that I love to make...
Roughly chop tomatoes/onions/egg plant/courgette.
Sprinkle a little olive oil over and a some garlic.
Stick in the oven on 200 degrees for some 25 minutes or so.
Couscous... I don't soak it. I just add boiling water bit by bit and whisk it till all the water is absorbed.
Drain olives and capers and add these together with the chopped up grilled vegs to the couscous.
Dressing! > 1/3 olive oil, 2/3 lemon juice. 1 anchovis fillet, black pepper, sea salt, flat leaf parsley.
Mix it all in a blender and pour it over the couscous, spoon it through carefully.
Possible additions: tuna chunks, or grilled chicken, or cooked prawns. And maybe mint or coriander io flat leaf parsley.
Best served cold on a very hot day. Also nice with bbq meat.
Enjoy!

[CarlisleInSg]

I've never tried making couscous, and I love carbs.
Mrs Bikram's recipe sounds promising, I'll definitely give it a try.