Comments on: Food Week: The Perfect Couscous…

By: Sandy

Sandy — Thu, 22 Apr 2010 19:36:19 +0000

Kathleen,
Do you cook the couscous before adding the Italian Dressing?

By: Nat Alea from OK

Nat Alea from OK — Thu, 19 Nov 2009 16:24:15 +0000

#14, Kathleen- Do you cook your cuscous first before you put in the salad? I would love to see your recipe.
Pastor Ryan- I’m so happy to see your tutorials!!!!

By: Michele

Michele — Thu, 19 Nov 2009 15:15:43 +0000

That’s really smart! I always find that the couscous on the bottome of the pot is mushier. I’m going to try this idea. I cheat and buy Near East Toasted Pine Nut Couscous. If I could figure out what’s in that flavor packet I’d be able to buy it in bulk and make it myself. Do you have any clue?

By: Plano Mom

Plano Mom — Thu, 19 Nov 2009 15:07:20 +0000

When with my first husband, a vegan, I made an excellent stuffed butternut squash recipe, with chickpeas and sweet potatoes, and couscous. It was his Thanksgiving “turkey.” Talking about couscous makes me want to make that dish again. Yum!

By: kirsten

kirsten — Thu, 19 Nov 2009 14:31:53 +0000

You’ve been making my tummy growl all week. I dreamed about bacon last night.

By: NaysWay

NaysWay — Thu, 19 Nov 2009 13:27:18 +0000

Can you give us cooking tips for that ribeye? YUM!

By: Thubja

Thubja — Thu, 19 Nov 2009 06:54:37 +0000

I am really enjoying all of these cooking tips. It was just the other day …I was wondering, has Pastor Ryan stopped cooking? It was like you heard me. Know what I mean Vern?

By: Kathleen

Kathleen — Thu, 19 Nov 2009 05:11:48 +0000

I never ever have good luck with the one to one ratio with couscous. I always have to add more water. The easiest “pasta” salad is dump a bottle of good Italian dressing over couscous, in a tupperware or other lidded flatish dish, stir, and let sit overnight. Add whatever chopped veggies you have on hand and go. yum.

By: Jenni

Jenni — Thu, 19 Nov 2009 05:02:02 +0000

ahh the Ernest movies. Classic.

Thanks for all the tutorials.
Now I hafta buy me some couscous!

By: Christy Sibuea

Christy Sibuea — Thu, 19 Nov 2009 02:05:35 +0000

looks delicious…

By: Niki

Niki — Wed, 18 Nov 2009 22:49:47 +0000

My parents lived in Libya for a few years while my dad was in the Air Force so i’ve known couscous most of my life. However, it always is a bit gritty when i make it. I love the idea of using the larger dish for more surface area; i’ll try that next time. Thanks.

By: Sonja Chandler

Sonja Chandler — Wed, 18 Nov 2009 21:42:42 +0000

Looks delish!

By: kat

kat — Wed, 18 Nov 2009 21:15:27 +0000

Love couscous! I make mine in my microwavable pot. I usually add a little olive oil to the water to prevent sticking and then I USED to add the best spice combo ever invented…McCormick’s Mediterranean Sea salt but they don’t make it anymore (which completely sucks!) so sometimes what I do instead is add a couple of tablespoons of italian dressing instead of the olive oil. It’s good but not as good as before. *stupid McCormick spice people*

By: Mary

Mary — Wed, 18 Nov 2009 21:13:24 +0000

I just planned the menu for the week and had to change sides for one day to keep from putting couscous on it twice. We love the stuff! (But my picky eaters like variety a little more.) Funny to sit down to catch up on blogs and find this post. I’ve made it the way you mention a few times, but use olive oil instead of butter and didn’t use the ginger. It was good, but seemed like there was something missing – that must be it! I’ll have to add those instead and see what happens. Thanks for the ideas!

By: Staci

Staci — Wed, 18 Nov 2009 20:27:12 +0000

I had some Couscous at an African restaurant a while back–YUM! I have some in my pantry right now…I can’t wait to cook it up! Thanks!