Cous-Cous, I never see anyone eating it!

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paulnb57

Full Member
Nov 18, 2007
439
9
Isle of Wight
Went out for a bit of a bimble today and took one of Ainsley Harriott's Cous-Cous sachets with me along with a Pepperami, made the Cous-Cous chopped he pepperoni into it job done!, lightweight, quick to prepare, economical with water, tasty, filling, all good really, but I don't think Ive ever seen anyone mention Cous-Cous as an alternative to Pasta or Rice, I don't generally use ready meal type stuff, but plain Cous-Cous is easy to flavour up, certainly as easy as other dehydrated stuff……..

It will feature in my pack from now on…...

Paul
 
I often take it on overnight trips. I usually cook it with pine nuts and (dehydrated) chopped carrots and other veggies.

I am a lousy cook and who can mess up cous-cous? Answer: I can! I always add too much water for the altitude and end up with cous-cous soup. One of these days, I am going to get it right!

- Woodsorrel
 
Used to use it a lot on longer trips. Very efficient on fuel as to cooking, small grain size means your not packing a lot of air so good volume to nutrition makes it an allround winner in my book. It's not just a savoury thing either. If I run out of oats cous-cous can be cooked in milk or is braw with honey, nuts, fruit or a spoon of jam as a hot or cold breakfast or pudding.

Sent via smoke-signal from a woodland in Scotland.
 
It's definitely good stuff, also a fan of the slightly less space/calorie/fuel efficient Bulgar Wheat and Buckwheat as well. Buckwheat turns out a bit more porrige like but has the advantage of being Gluten free it that sort of thing concerns you, or in my case those around me :o
 
It's one of my favourites for a quick cook up...along with noodles. Great with bacon, chorizo, or whatever you can find. I always have a couple of packs of it in my daypack in case I get hungry or decide or hanging around a bit longer.
 
Bring water & lemon juice, half-and-half plus 1 tsp salt, just to the boil and add the cous-cous.
Off the heat, let stand to cool and fluff up with a fork.
Add 1/2C or more of fine dice red & green peppers, purple onion, radishes, canned kernel corn, pine nuts, fresh peas. .. . . .
Stir in 1 tbs good olive oil and refrigerate until served. Far better tomorrow.
Should keep several days, if it lasts that long.
 

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