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Couscous in Colour(recipe n pic)

 
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Thu Mar 09, 2006 7:35 pm    Post subject: Couscous in Colour(recipe n pic) Reply with quote

Recipe was from Pauline Loh.



I bought this from Cold Storage(S$3.50)


Serves 2 persons
Ingredients
120g couscous
500ml Chicken stock
1 red bell pepper, diced
1 yellow bell pepper, diced
1 Japanese cucumber, diced(with skin on)
salt, Black pepper to taste

Method
1. Boil the chicken stock till hot and bubbly.
2. Pour hot soup over couscous, cover and leave aside for it to absorb the soup.(about 5 to 8 mins)
3. Add diced vegetables to toss and mix.
4. Season with salt and pepper

Notes
You can add chopped ham or chicken breast meat or other types of meat to garnish too.
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didally
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Joined: 21 Jan 2006
Posts: 61

PostPosted: Tue Nov 27, 2007 2:11 pm    Post subject: Reply with quote

Hi Gina,

I just bought a pack of couscous from Cold Storage. The instructions given to cook the couscous is like pasta, boil in water, then drain off.

Many recipes I read says to boil the stock/water, pour in the couscous, off the heat and cover.

Either way will do? I realise some even say the cooking method depends on whether it's instant couscous you bought. so how?
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Tue Nov 27, 2007 2:26 pm    Post subject: Reply with quote

eugenia

Pauline suggested using chicken stock, boil it, then add couscous in. leave it aside so it soaks up the stock. Making it flavourful.

I have tried using just water..but quite tasteless. I have also tried to cook it like pasta..but I find it way too soft.

the hot stock soaking method works the best.
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Gina

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didally
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Joined: 21 Jan 2006
Posts: 61

PostPosted: Tue Nov 27, 2007 3:59 pm    Post subject: Reply with quote

Gina, thanks for your prompt reply. Smile love

Yay, I like the soaking method. Very Happy
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chocolatechip
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Joined: 29 Jun 2007
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PostPosted: Wed Nov 28, 2007 8:35 pm    Post subject: Boil? Reply with quote

Eh..if I recall rightly, I think you can also steam it. Then u can control the texture better.
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PutuPiring
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Joined: 19 Aug 2005
Posts: 426
Location: Canada

PostPosted: Sat Feb 02, 2008 1:07 am    Post subject: Re: Boil? Reply with quote

chocolatechip wrote:
Eh..if I recall rightly, I think you can also steam it. Then u can control the texture better.

Steaming is good but more troublesome as you have to keep sprinkling water. Usually it done in a coucousier ( rinse couscous first) with the stew cooking underneath. My mum finds steaming sticky rice in a couscousier makes it more even and not soggy.
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