Best Marilus Cous Cous Recipes

ASIAN COUSCOUS

Asian Couscous image

Tonight I was making recipe #147775 and I needed a side dish with an oriental flair... I came up with this and got great reviews from the family! (Cooking time is the time the cous cous needs to sit.)

Provided by ShortyBond

Categories Asian

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups dry couscous
1 1/2 cups chicken broth
2 tablespoons extra virgin olive oil
1/8 onion, finely chopped
1 garlic clove, minced
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 dash lemon juice (eyeball it)
1/2 teaspoon parsley flakes

Steps:

Sautee onions and garlic in olive oil until tender. Remove from oil.
Boil chicken broth. When broth has reached a boil, add cous cous and remove from heat.
Stir in onions and garlic.
Stir in remaining ingredients and let cous cous sit for five minutes.
Serve immediately.

Nutrition Facts : Calories 648.8, Fat 15.4, SaturatedFat 2.3, Sodium 1077.2, Carbohydrate 103.2, Fiber 6.8, Sugar 1, Protein 21.4

MARILU'S COUS COUS DESSERT

Marilu's Cous Cous Dessert image

Provided by Food Network

Categories dessert

Time 2h10m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 cups/457 g cooked cous cous, recipe follows
2 tablespoons/30 ml butter, melted
2 tablespoons/28 g cane sugar
2 tablespoons/28 g pine nuts
2 tablespoons/28 g raisins
2 tablespoons/28 g almonds, toasted
2 tablespoons/28 g hazelnuts, toasted
3 tablespoons/44 ml lukewarm water
Icing sugar (confectioners' sugar), for sprinkling
Dough
1 cup flour
Water, as needed
3 cups/685 g coarsely ground durum wheat
11/2 cups/352 ml water
1 teaspoon/5 g salt
1 teaspoon/5 g ground cinnamon
1/4 cup/58 ml extra-virgin olive oil
Zest of 1 lemon

Steps:

Place the cooked cous cous, butter, sugar, pine nuts, raisins, almonds, hazelnuts, and water in a mixing bowl. Thoroughly combine all the ingredients. Cover the bowl and let rest for at least 1/2 an hour. Butter a ramekin to prevent sticking. Firmly pack some cous cous mixture in the ramekin and invert onto an individual dessert plate, so that the form of the cous cous is released from the ramekin. Sprinkle with icing sugar. Repeat for other individual plates and serve.
For the dough: Cous cous is cooked in a special double boiler called a couscousiera. A makeshift couscousiera can be made by placing a colander over a similar-size pot and sealing the two together with simple dough to prevent steam from escaping. To make the dough: Combine 1 cup flour with enough water to create dough. Roll the dough into a long rope and use as a seal.
For the cous cous: Place half the durum wheat in a large bowl. Add splashes of water, salt, cinnamon, and extra-virgin olive oil, while stirring/raking the durum wheat in a circular motion with your hand. You should use approximately 1/2 the quantities of water, salt, cinnamon and extra-virgin olive oil at this point. Continue working in a circular motion, constantly stirring to moisten the grains evenly. Rub the mixture between your hands to remove any lumps that may form. If the mixture becomes too wet, add some more durum wheat, if it becomes too dry, add some more water. The mixture should form into small pellets. If you have not achieved small pellets, rub and rake some more.
Add the remaining durum wheat, salt, cinnamon and extra-virgin olive oil and repeat the process above. Transfer the cous cous to a colander and embed the zest of 1 lemon in the cous cous. Rest the colander over a pot of boiling water. Let the cous cous steam for approximately 1 hour and 15 minutes. Serve with seafood, stewed meats and/or vegetables, or use as a base for Marilu's cous cous dessert recipe follows.