Hi everyone

We are going to be visiting Kalofer orphanage again in December and want to be prepared with something I have been struggling with.

The last time we went, the chef at the home said that the Cous Cous they get given by the government has stumped her. She can make it and use it but she says that she is struggling with new ways to prepare it, to make it a bit more interesting for the children.

So, bearing in mind the home doesn't have much in the way of ingredients (but hopefully I can hep with that in December), does anyone have any tasty Cous Cous recipes that I can pass on to the lovely chef please?

Thanks everyone

Hi Charley here is a few that may help but do remember that any rice dish you can replace the rice with couscous ie Biriyani also some of the more expensive ingredients in these can be replaced with others that are cheaper


Couscous &
Apricot

4 oz green lentils, rinsed

1 pint water

4 tbsp olive oil

2 small onions, cut into wedges

2 garlic cloves, chopped

1 tbsp ground coriander

2 tbsp ground cumin

1 tsp turmeric

1 tsp ground cinnamon

12 new potatoes, halved if large

2 large carrots, thickly sliced

8 oz couscous

2 courgettes, sliced

6 oz button mushrooms

1/2 pint tomato juice

1 tbsp tomato puree

4 oz ready-to-eat dried apricots, chopped

2 tbsp chili sauce


Method :

1.

Put the lentils in a saucepan with the measured water, boil, cover, simmer for 20 minutes.
2.

Heat half the oil in a large saucepan, add onions, garlic, spices, fry 5 minutes.
3.

Add potatoes, carrots, fry for a further 5 minutes.
4.

Add lentils with their cooking liquid, cover, simmer gently, 15 minutes.
5.

Rinse couscous several times under cold running water to moisten all the grains and spread out on a large baking sheet.
6.

Sprinkle over a little water, leave to soak for 15 minutes.
7.

Heat the remaining oil in a frying pan, add courgettes, mushrooms, fry 4-5 minutes, until lightly golden.
8.

Add lentil mixture with the tomato juice, tomato puree, dried apricots, chili sauce, return to the boil.
9.

Cook 10 minutes until the vegetables and lentils are tender.
10.

Steam the couscous according to the packet instructions or over the stew in a double boiler for 6-7 minutes.
11.

Transfer to a large warmed platter, spoon on the vegetable and lentil tagine, serve the juices separately, with extra chili sauce if liked.

Serves 5



Couscous with apple and ginger topping and orange sauce

Sauce:

3/4c fresh orange juice

Couscous:

1 1/3c apple juice
3T butter
1/4t salt
1c uncooked couscous
2t grated orange rind

Topping:

2T butter
2T dark brown sugar
2c diced peeled granny smith apple
2T raisins
2T finely chopped crystallised ginger
1 1/2T triple sec
1/2t ground cinnamon

to prepare sauce bring orange juice to a boil in a large saucepan;
cook until reduced to 1/3c (about 6 minutes).
to prepare couscous bring apple juice, 3T of butter &
salt to a boil in a saucepan, and gradually stir in couscous nd rind. remove from heat;
cover and let stand 5 minutes. fluff with a fork.
to prepare topping melt 2T butter in a medium nonstick skillet over medium-high heat. add sugar and cook 1 minute, stirring constantly. stir in apple and raisins;
cook 5 minutes or until apple is tender, stirring frequently. remove from heat. stir in ginger, 1 1/2T liqueur, and cinnamon.
spoon about 1/3c couscous into each of 8 dessert glasses or bowls. top each serving with bout 2T topping and 1T sauce. garnish with mint sprigs if desired.


Curried Apple Couscous

I suspect you could make this with Plums or Pears with good results as well.

4 tablespoons unsalted butter
1 tablespoon curry powder
1 medium apple, cored and chopped
3 green onions, washed, trimmed, and thinly sliced
1 cup whole wheat couscous (or regular)
1 3/4 cup water
1 teaspoon sea salt
1/2 cup pine nuts, toasted
Small handful of mint, chopped

In a large saucepan over medium-high heat add 3 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the spices are fragrant. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften up a bit and absorb some of the curry. Scoop the apples from the pan and set aside in a separate bowl.

In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Stir in the green onions, let them soften up a bit and then add the water and salt. Bring to a boil, stir in the couscous, cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous. Stir in the apples, pine nuts, and chopped mint. Season with more salt and curry powder to taste.

Serves 6.





Seven Vegetable Couscous


1½ kg of fatty mutton (shoulder or saddle) or beef (neck, breast, shoulder, or shank ) meat.
1 full and round cabbage (around 800g)
1 piece of fresh bread
1 tablespoonful of lemon juice
4 cloves
1kg of onions
250g of chickpeas (softened in water for 24 hours)
150g of butter
a pinch of saffron
a teaspoonful of pepper
salt
6 litres of water
1 kg of couscous
250g of peeled and seeded tomatoes
250 g of small peeled turnips
500 g of peeled, hollowed out carrots, cut in length
3 sticks of coriander, gathered and tied with thread
2 regular or hot peppers
500g of pumpkin
250g of sweet potatoes
100g of olive oil


Wash and strain the meat carefully, and cut it in ten equal portions). With a sharp knife, incise deeply the cabbage and remove its core and heart. Blanch it in boiling water with the lemon juice and the dry bread for 5 minutes.

In the bottom part of the couscous pot, put, the blanched cabbage, 2 onions with 2 cloves stuck into each, chickpeas, saffron, pepper, salt, water;
and cook on medium to high burner.

Put the couscous on the top part of the couscous pot and put onto the boiling bottom part.

The steam should come out of the top part only;
otherwise, seal the two parts of the pot at their intersection with a strip of fabric coated with light paste (flour and water). Keep cooking for 30 minutes, from the moment the steam starts to escape from the top part.

Remove the couscous and put it into a big deep dish. To separate the grains, rub the couscous between the palms of your hands or flatten with a ladle. Water with 2 to 3 ladles of slightly salted cold water. Allow the separate grains to cool for 15mn. To the bottom part of the couscous pot, add the rest of the ingredients: onions thinly sliced, tomatoes, turnips, carrots, tied coriander and pepper.

Remove some juice from the bottom part and use it to cook the pumpkin and the sweet potatoes. As soon as the juice starts boiling again, repeat the initial operation with the couscous, but this time substituting water by olive oil.

Put the couscous, for the third time in the top part of the couscous pot, after 5mn of evaporation, separate the couscous grains again. Check if the meat and vegetables are cooked and adjust spicing.

Serve the couscous in a cone-shaped form in a big dish, dig a crater in the centre of the cone and put into it meat and vegetables, water with the sauce to let it absorb. Put the rest of the sauce in bowls so that everyone serve themselves.




Cinnamon Sweet Couscous (seffa)

Ingredients for 6 peoples

1 kg of fine couscous
250 g of butter
1 tablespoonful of ground cinnamon
100 g of sugar powder

Steam cook the couscous (3 to 4 times).

Add butter and lay the couscous, in the shape of a dome, in a plate. Draw alternate lines of sugar powder and cinnamon starting from top to bottom.

Serve with mint tea, flavoured coffee or cold milk. In winter, you can also add raisins and fried almonds.





Cabbage Couscous

serves 6

Ingredients

1.2 kg of lamb meat portions ( preferably shoulder meat)
1 green cabbage
200g of fresh broad beans
1 teaspoonful of dry coriander grains
1 teaspoonful of rancid salt butter
3 tablespoonfuls of oil
salt and pepper
Peel and wash the broad beans, cut the cabbage into big pieces.
In the bottom part of the couscous pot, put oil, meat, coriander grains, salt and pepper, and 2 litres of water. Bring all the ingredients to boil and then let cook at a low temperature for 40mn.

Check the level of the juice in the pot, and taste every now and then to adjust spicing, if necessary. Add the broad beans and cabbage, and let cook again for 20mn.

Prepare the couscous, and use the rancid salt butter to soften the couscous.
Lay the couscous in a plate, and then put the meat, broad beans and cabbage on top and serve hot.




Chestnut couscous

serves 6

1 kg of thick couscous
250g of chestnuts
10 cloves
150 g of butter
100 g of sugar
salt
Break chestnuts into small bits, and keep them aside.
Couscous preparation is the same as the other recipes, but you should add cloves to the juice and the crushed chestnuts to the couscous (after the second cooking).
Add butter and sugar. Mix all well.
In a dish, form a dome with the couscous and decorate with chestnuts and cloves.
This couscous can also be served with vegetables.


Chicken with Almond Couscous (Almonds can be substituted)

4 servings (serving size: 2 thighs, 1/4 cup sauce, and 3/4 cup couscous)

Ingredients

* Chicken:
* 1 tablespoon all-purpose flour
* 1 teaspoon ground coriander
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* 1 teaspoon brown sugar
* 1/2 teaspoon cinnamon
* 1/4 teaspoon salt
* 1/4 teaspoon garlic powder
* 1/4 teaspoon freshly ground pepper
* 8 chicken thighs (about 2 pounds), skinned
* 1 tablespoon olive oil
* 1 1/4 cups shallots, peeled and quartered
* 1 1/4 cups fat-free, less-sodium chicken broth, divided
* 12 whole pitted dates, chopped
* 1 tablespoon chopped fresh cilantro (coriander)
*
Couscous:
* 3/4 cup fat-free, less-sodium chicken broth
* 3/4 cup water
* 1/4 teaspoon salt
* 1/8 teaspoon ground cumin
* 3/4 cup uncooked couscous
* 1/4 cup slivered almonds, toasted

Preparation

Preheat oven to 375°.

To prepare chicken, combine first 9 ingredients in a shallow dish. Dredge chicken in flour mixture. Reserve remaining flour mixture.

Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken;
cook 3 minutes on one side. Turn chicken;
remove skillet from heat. Combine reserved flour mixture and shallots;
add to skillet. Stir in 1/4 cup broth and dates. Bake at 375° for 25 minutes or until chicken is done.

Remove chicken from skillet. Place skillet over medium heat;
stir in 1 cup broth. Cook 1 minute;
stir in cilantro. Return chicken to pan. Cover;
remove pan from heat.

To prepare couscous, combine 3/4 cup broth, water, 1/4 teaspoon salt, and 1/8 teaspoon cumin in a medium saucepan;
bring to a boil. Stir in couscous. Remove from heat;
cover and let stand 5 minutes. Fluff with a fork. Stir in almonds. Serve with chicken and sauce.


Couscous and Chickpea Pilaf

This simple side dish pilaf recipe is very good for you;
lots of fiber and good carbs.

Ingredients:

* water, chicken stock, or vegetable stock
* 2 (6 oz.) boxes plain or garlic couscous
* 15 oz. can chickpeas, drained
* 2 Tbsp. butter
* 1/2 tsp dried basil leaves
* 1/8 tsp. pepper
* 1/4 cup grated Parmesan cheese

Preparation:

Heat water, chicken stock, or vegetable stock (your choice) to boiling according to couscous package directions. Place couscous and drained chickpeas in large bowl and pour water over all. Cover and let stand for 5 minutes until couscous is tender and water is absorbed. Stir in butter, basil, pepper, and cheese;
cover and let stand 2-3 minutes, then fluff with fork and serve. Serves 6-8


Salmon with Lemon Couscous ( Any fish)

his fabulous recipe is special enough for company. Serve it with roasted asparagus, a green salad, and meringues with low fat yogurt for dessert.

Ingredients:

* 1 lemon
* 1 Tbsp. olive oil
* 1 onion, chopped
* 1 cup frozen baby peas
* 1-3/4 cups water
* 1-1/4 cups plain couscous
* 1 lb. salmon fillets
* 1 Tbsp. olive oil
* 1/2 tsp. salt
* 1/8 tsp. black pepper
* 1 tsp. dried dill weed

Preparation:

Preheat oven to broil. Squeeze lemon juice from lemons and grate 1 tsp. zest;
set aside. In heavy skillet, saute onion in olive oil until tender. Stir in peas, lemon juice and water and bring to a boil. Stir in couscous, cover, remove pan from heat, and let stand for 5 minutes.

Brush salmon fillets with 1 Tbsp. olive oil and place, skin side down, on broiler pan. Sprinkle with salt, pepper, and dill. Broil for 8-10 minutes per inch of thickness, 6"
from heat source. (Or, if using frozen prepared salmon fillets, bake or broil as directed on package.)

Serve salmon on couscous;
sprinkle with lemon zest. Serves 3-4


Crockpot Greek Stew

Vary the vegetables in this meatless meal according to your family's tastes. If they don't like squash, use baking potatoes or increase the amount of carrots. Any type of canned bean or legume like cannellini beans or lima beans would work well in this recipe.

Ingredients:

* 2 cups cubed butternut squash
* 2 cups chopped carrots
* 2 onions, chopped
* 1 cup chopped zucchini
* 2 (14 oz.) cans diced tomatoes, undrained
* 15 oz. can garbanzo beans, rinsed and drained
* 14 oz. can vegetable broth
* 2 cloves garlic, minced
* 1 tsp. cumin
* 1/2 tsp. salt
* 1/2 tsp. allspice
* 1/4 tsp. pepper
* 1/2 tsp. ground coriander
* 4 cups hot cooked couscous
* 1/2 cup crumbled feta cheese

Preparation:
Combine all ingredients except for couscous and cheese in a 3-4 quart slow cooker and mix well to combine. Cover and cook on low for 7 to 9 hours or until all vegetables are tender. Serve with couscous and sprinkle with cheese. 6 servings


Moroccan couscous with saffron

SERVES 6

Ingredients

2 cups peeled butternut squash, cut into 1/4” to 1/2” cubes
2 cups yellow onion, large dice
1 1/2 cups carrots, cut into 1/4” to 1/2” cubes
1 1/2 cups zucchini, cut into 3/4” cubes
2 tablespoons extra-virgin olive oil
Fine sea salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 cups vegetable broth
2 tablespoons Earth Balance butter
1/4 teaspoon ground cumin
1/2 teaspoon saffron threads
1 1/2 cups whole wheat couscous
2 scallions, white and green parts, chopped

Method

Preheat the oven to 375 degrees F.
Place the squash, onion, carrots and zucchini on a baking sheet and toss with olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
Roast for 25 to 30 minutes, turning once with a spatula about midway through.
While the vegetables roast, bring the vegetable broth to a boil in a saucepan.
Remove the pan from the heat, and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron and salt to taste.
Cover the pan and steep for 15 minutes.
Scrape the roasted vegetables and their juices into a large bowl, and add the couscous.
Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once.
Cover tightly with a plate and allow to stand for 15 minutes.
Add the scallions, toss the couscous and vegetables with a fork, and serve.

Superb, thank you so much. I will start making a start in translating it! Thank you again

I'll have some of these too I always have problems knowing what to do with couscous thank you

:Howdy:Here is a fish recipe for you, and bluefish is quite common in Bulgaria

[size=150:3l8uulq4]Bluefish Couscous 40mins

Serves 4 Hot Fish Main Course Dairy Free
Ingredients
1 tbsp Olive Oil
1 Green Capsicum (Sweet Pepper) diced
1 large Carrot, diced
6 Spring Onions, green &
white parts roughly chopped
3 Garlic Cloves, crushed
1 tbsp freshly grated Ginger
1 teasp Harissa
2 teasp Flour
360ml/12fl.oz. Fish Stock
The juice and grated zest of ½ Orange
1 teasp Fresh Thyme Leaves
675g/1 ½ lb Bluefish Fillets, skinned
(Substitute halibut, grouper, tuna)
400g/14oz Uncooked Couscous
Boiling Water

Instructions

1. Heat the oil in a medium saucepan, add the capsicum, carrot, spring onions, garlic, ginger and Harissa and cook, stirring for 10 minutes.

2. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.

3. Add the stock, orange zest and juice and thyme, and bring to the boil. Reduce the heat then place fish on top, spooning some of sauce over. Cover and cook for 10-15 minutes or until the fish is cooked through.

4. Meanwhile, place the couscous in a large serving bowl and cover with plenty of boiling water making sure there is at least 6mm/ ¼ -inch of water above the couscous. Cover tightly and leave to stand for about 10 minutes.

5. To serve - fluff the couscous up with a fork then pile the fish mixture on top of the couscous. Serve immediately.

I didn't' know that so much could be done with couscous I'm going to give some of these ago and I'll come back and let you know how it went

Thank you for all this now I know what to do with it in the future I've always thought there must be some secret but looking at this it simple thank you

Thanks for all the recipes. Will pass them on to 'chef' and will see what feed back we get :) Thanks again