Kush Kush or Cush Cush? What is it
John Wilson
I recently had Kush Kush or was it Cush Cush with agreat meal in
Turkey. Does anybody know how to make this?
Cynthia
Perhaps you are talking about couscous: a very fine semolina that is
cooked while you are cooking chicken and vegetables. A couscousier is a
special piece of equipment where the grain is placed on top and cooked by
the steam elicited by the chicken and veggies cooking.
Chris Borgnaes
It's Couscous, and I believe it's pasta. You can buy boxes of it in
grocery stores that include instructions.
bra...@knox.mindspring.com
jo...@johnwils.demon.co.uk (John Wilson) wrote:
>I recently had Kush Kush or was it Cush Cush with agreat meal in
>Turkey. Does anybody know how to make this?
I think that you had Couscous. I buy at Kroger the original "Near East" brand
which comes in six flavors. Couscous is a Moroccan-style pasta make from finely
ground semolina with a mild taste and light texture.
bra...@knox.mindspring.com
http://www.mindspring.com/~bjbear/brawny.html
C. A. La Varre
Chris Borgnaes wrote:
>It's Couscous, and I believe it's pasta. You can buy boxes of it in
>grocery stores that include instructions.
Actually, I believe it is a north African grain, somewhat like a short
grained rice, which is used as the base for a variety of mixtures. Looked
in the Joy of and various others without success.
However, I have eaten it, and it is rather like bulgar wheat.
You can have couscous with shryimp, you can have couscous with laymb, you
can have couscous with fiyish, you can have couscous with...
Paris is replete with zillions of couscous shops, most originating, I
believe, with Algerian immigrants...
(That's what I *think*)
Andy La Varre
**Presented by Galahad**
http://www.alteng.com
Boat for sale: http://www.alteng.com/marine/newday/warrior.htm
Anthea Kerrison
Chris Borgnaes wrote:
>
> It's Couscous, and I believe it's pasta. You can buy boxes of it in
> grocery stores that include instructions.
Couscous is the staple "grain" of North Africa (Morocco, Algeria etc).
The stuff we buy in boxes is actually a "quick" version of it. The women
of Morocco etc make it from Semolina. They have a bowl of coarse-grind
semolina and a bowl of fine-grind. They wet their hands, dip a hand in
each bowl, and rub/roll their hands together, to get the
irregular-shaped grains we're used to. They put this into a
steamer-thing that fits tightly over their cooking pots when they cook a
stew. The whole implement is called a "couscousier", and the grains
steam slowly, and are also infused with the aroma of the stew.
Delicious! I highly recommend Moroccan food. Paula Wolfert has
published several excellent books about it (she's American). The food is
a sort-of cross between Indian food and Middle Eastern, but unique.
I made a stew ("Tagine") for a bring-a-dish lunch at work recently, and
people bugged me for the recipe for weeks.
Anthea (in Oz)
Ardi & Phil Butler
In article <32289224...@news.demon.co.uk>, jo...@johnwils.demon.co.uk
says...
>
>I recently had Kush Kush or was it Cush Cush with agreat meal in
>Turkey. Does anybody know how to make this?
It's probably couscous.
Here's something from The 20-Minute Natural Foods Cookbook
Bulgur Pilaf
1 med. onion
2 T. corn oil
2 T. minced fresh parsley
1 tsp. dried marjoram or basil
1 c. bulgur
2 T. split red lentils
2 c. stock (or hot water)
2 tsp tamari
Chop onion fine. Place oil in a medium saucepan and heat. Add onion and
stir.
Mince the parsley while onion cooks. Add the parsley along with the marjoram
or basil to the onion and stir. When onion is translucent, stir in bulgur,
then red lengils. When these are coated with the oil, add stock or water and
tamari.
Cook over low flame until liquid is absorbed, about 10 minutes. Cover and let
rest for about 5 minutes before serving.
Ardi Butler
from a log house
in Maple Valley, WA.
John Wilson
Thanks to all for sorting out both the spelling and the ingrediants.
Ellen Smith
Your very welcome John. Stop by next week for some new fall
recipes. :)
cyd
In article <32289224...@news.demon.co.uk>,
jo...@johnwils.demon.co.uk (John Wilson) wrote:
>I recently had Kush Kush or was it Cush Cush with agreat meal in
>Turkey. Does anybody know how to make this?
do you mean cous-cous, a semolina based dish?
Antoine Cocquebert
Living in paris, I confirm that the last two answer are allright. Cous cous
is mostly found in Morocco.
Antoine Cocquebert
Paris
Brenda Moran
Coucous (koos-koos) is a grain (similar to huge rice) that is
steamed & served usually with lamb or chicken. Great at
absorbing flavors, tho it has none of it's own.
Brenda
Holly Golightly
On 24 Sep 1996 15:52:46 GMT, dz...@cleveland.Freenet.Edu (Brenda
Moran) wrote:
i disagree. couscous has a mild nutty flavor . i have eaten it for
breakfast.
diane
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Only dull people are brilliant at breakfast." Wilde
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Geeta Bharathan
Brenda Moran (dz...@cleveland.Freenet.Edu) wrote:
:
: Coucous (koos-koos) is a grain (similar to huge rice)
It's actually a pasta, therefore derived from wheat.
--Geeta
Princess Jasmine
Just a little funny aside, don't call this dish cous-cous in the Gulf
states it cous means genitals in the Arabic dialect spoken there. I
can't remember the alternate name for cous-cous, we've always just been
vulgar and called it that. ;)
.-.
| .====== .__. /~| \ /-----------------------------------~~
| ____ |_ /____~-._.'__|__) / Ranee Kably, University of Oregon
<( ( |. _|_.'______/ sul...@gladstone.uoregon.edu
| ~_..======-....----~ \o \http://gladstone.uoregon.edu/~sultana
| |_/ \ Isaiah 40:31
(_) \-----------------------------------~~
Nancy Dooley
In article <52904e$8...@madeline.INS.CWRU.Edu> dz...@cleveland.Freenet.Edu (Brenda Moran) writes:
>From: dz...@cleveland.Freenet.Edu (Brenda Moran)
>Subject: Re: Kush Kush or Cush Cush? What is it
>Date: 24 Sep 1996 15:52:46 GMT
>Coucous (koos-koos) is a grain (similar to huge rice) that is
>steamed & served usually with lamb or chicken. Great at
>absorbing flavors, tho it has none of it's own.
>Brenda
Huge? What I get is teensy.
Nancy Dooley
"Celebrate our State." Iowa's Sesquicentennial year, 1846-1996.
Kate Connally
> >Coucous (koos-koos) is a grain (similar to huge rice) that is
> >steamed & served usually with lamb or chicken. Great at
> >absorbing flavors, tho it has none of it's own.
>
> >Brenda
Similar to "huge rice"? Sounds like you've confused
cous-cous with orzo.
Kate
GARY
>
> It's actually a pasta, therefore derived from wheat.
>
2 cups bulgur, finly ground
2 cups water, or as needed
3/4 cup dried chick-peas, cooked and drained
2 small zucchinni, cut up into 1-inch slices and lightly steamed
The mixing instructions are to long for this two-finger typist.
recipe from RODALE'S BASIC NATURAL FOODS COOKBOOK
MJF BOOKS
NEW YORK
Gary
amanda toering
In article <52904e$8...@madeline.INS.CWRU.Edu>, dz...@cleveland.Freenet.Edu
says something like...
>
>
>Coucous (koos-koos) is a grain (similar to huge rice) that is
>steamed & served usually with lamb or chicken. Great at
>absorbing flavors, tho it has none of it's own.
>
>Brenda
[drool]
Saute some veggies and curry spices (I'm not baiting; I really don't care
if you use store-bought curry or homemade). Add couscous, water, and let it
sit for the appropriate amount of time. This is a quick, delicious, very
healthy meal.
I like mine served with yogurt.
amanda
PENMART
>Subject: Re: Kush Kush or Cush Cush? What is it
>From: dz...@cleveland.Freenet.Edu (Brenda Moran)
>Date: 24 Sep 1996 15:52:46 GMT
>
>
>Coucous (koos-koos) is a grain (similar to huge rice) that is
>steamed & served usually with lamb or chicken. Great at
>absorbing flavors, tho it has none of it's own.
>
>Brenda
I don't think so. The original poster asked about Kush Kush or Cush Cush.
Isn't Kush Kush a Tush Tush that makes a hard Kuh Kuh sound, and
Cush Cush a Tush Tush that makes a soft Cuh Cuh sound?
Sheldon ( I know, Hush! Hush! )
Ann Leroux
In article (Dans ląarticle) <52ad4n$2...@newsbf02.news.aol.com>,
pen...@aol.com (PENMART) wrote (écrivait) :
Cous-cous is the grain part (wheat) of a traditional north african dish.
Its kinda like a coarse cream of wheat - and is served with vegetables and
meat cooked in a spicy broth and a chili-like condiment called harisa.
I make cous-cous pretty often with my own simple recipe : Boil a cut
chicken in 2 litres water with an onion, salt, cumin, bay leaf, thyme and
a sprig of parsley and some celery. If you like mutton, you can add a
piece with a bone to flavor the soup. Cook for 1 hour while you cut into
large pieces : 1 eggplant, 3 carrots, 4 zucchini, 3 turnips. Skim the
broth if needed and put all the vegetables in to cook for 30 minutes.
Crush 3 cloves of garlic and add, plus 1 can of drained chick peas and 1
large can of peeled tomatoes. Boil for about 10 minutes while you prepare
the grain following the directions on the box. Serve very hot with merguez
(sausages from no. africa-a little like chorizo) and/or grilled lambs
chops and harissa. yum
Frank D. Fellenz
>Coucous (koos-koos) is a grain (similar to huge rice) that is
>steamed & served usually with lamb or chicken. Great at
>absorbing flavors, tho it has none of it's own.
Couscous is actually a pasta. It just looks like a grain. Just look
at the ingredients of the Far East Couscous box.
Tanja Wiebe
I agree that coucous is definitely not huge!! I do have a great recipe for
pork medalions and couscous, let me know if it's worth mentioning--I think
it deserves a try!!!
Tanja
twi...@oln.com
Dave Hornby
dz...@cleveland.Freenet.Edu (Brenda Moran) wrote:
>Coucous (koos-koos) is a grain (similar to huge rice) that is
>steamed & served usually with lamb or chicken. Great at
>absorbing flavors, tho it has none of it's own.
>Brenda
Cracked Bulgar Wheat, to be precise, and IMHO It makes no odds what
you do to it, it still tastes like wallpaper paste :]]
Julie James
Holly Golightly (Breakfast@Tiffany's) wrote:
: On 24 Sep 1996 15:52:46 GMT, dz...@cleveland.Freenet.Edu (Brenda
: Moran) wrote:
: >Coucous (koos-koos) is a grain (similar to huge rice) that is
: >steamed & served usually with lamb or chicken. Great at
: >absorbing flavors, tho it has none of it's own.
: i disagree. couscous has a mild nutty flavor . i have eaten it for
: breakfast.
: diane
I agree... makes a yummy breakfast cereal with brown sugar and milk (or
butter and syrup!) -- has MUCH more flavor than cream of wheat or
oatmeal... It makes a great side dish with chicken (I just add a bit of
parsley and pour some of the chicken juices over it when I'm not in a
taters and gravy mood). Couscous is also yummy with curried veggies and
anything else you'd do with rice or potatoes or any other starch.
julie
Kate Connally
Dave Hornby wrote:
> dz...@cleveland.Freenet.Edu (Brenda Moran) wrote:
> >Coucous (koos-koos) is a grain (similar to huge rice) that is
> >steamed & served usually with lamb or chicken. Great at
> >absorbing flavors, tho it has none of it's own.
> Cracked Bulgar Wheat, to be precise, and IMHO It makes no odds what
> you do to it, it still tastes like wallpaper paste :]]
No, couscous is *NOT* bulgur wheat, cracked or otherwise. It is a
pasta product!
Kate
Julie James
Brenda Moran (dz...@cleveland.Freenet.Edu) wrote:
: Coucous (koos-koos) is a grain (similar to huge rice) that is
: steamed & served usually with lamb or chicken. Great at
: absorbing flavors, tho it has none of it's own.
Couscous is made by "a long and laborious process of grinding raw wheat,
rubbing the flour into tiny grains and steaming it to perfection"
according to the back of my Near East couscous box... It is MUCH smaller
than rice and has a great flavor (but as I've already commented on this
I'll leave it at that).
julie
Martin
cous-cous African dish consisting of steamed semolina served with meat and
vegetables.
In article <325036...@physast1.phyast.pitt.edu>, Kate Connally
<conn...@physast1.phyast.pitt.edu> wrote:
> Dave Hornby wrote:
> > dz...@cleveland.Freenet.Edu (Brenda Moran) wrote:
> > >Coucous (koos-koos) is a grain (similar to huge rice) that is
> > >steamed & served usually with lamb or chicken. Great at
> > >absorbing flavors, tho it has none of it's own.
scizzo...@gmail.com
Don Martinich
"l not -l" <lal...@cujo.com> wrote:
> bread and polenta/mush. Crusty bits like corn bread in a creamy
> polenta/mush-like porridge. Some say milk is the proper liquid, other say
> water, still others say both - most likely depended on what was available to
> the families who made it.
Louisiana University at Lafayette is the home of the Ragin' Cajuns
football team. Supposedly one of their cheers goes:
"Hot Boudin,
Cold couche couche,
C'mon Cajuns,
Push, push push!"
And push is pronounced 'poosh'.
D.M.
itsjoan...@webtv.net
>
> It's KUSH KUSH R CUSH CUSH IT'S MADE WITH CORN MEAL OIL N WATER LIKE A DRESSING BUT U EAT IT WITH COLD MILK AFTER ITS COOKED...CAJUN HERITAGE MAKES IT!!
>
>