Couscous is very quick and easy to make, and like it's Italian cousin Pasta, is a base for so many delicious sauces and stews.
The couscous commonly found in stores is instant - just add boiling water, stir and cover.
Someday we'll find and eat authentic traditional Middle Eastern couscous, but for now we'll love the couscous we're with.
Total Prep & Cook Time: 15 Min
Nutrition Data Per 31 g Serving: 128 calories, 22g carb, 2g fat, 197mg sodium, 1g fiber, 4g protein, low Cholesterol. Estimated glycemic load 15
This recipe needs a 2 qt stainless steel pot with tight fitting lid.
Couscous is available in whole wheat in some stores. If not, you may be able to find it online. It should be stored in the fridge so it doesn't spoil.
Couscous will stay fresher in the fridge if you're not going to use it up quickly.
Optional: For a flavor boost, substitute soup stock for water.
Optional: Toast some pine nuts, walnuts or sunflower seeds before you add the couscous, and throw in a handful of dried fruit (e.g. cranberries, chopped apricots, currants) and a cinnamon stick with the boiling water.
Optional: Grate a small carrot and stir it in the oil with the couscous. Stir in 1/2 cup frozen peas before adding the boiling water.
Optional: Stir a few pinches of dried leaf herbs or fresh minced herbs with the couscous - basil & oregano, thyme & marjoram, or rosemary.
Make it a meal by stepping up to Moroccan Couscous & Chickpeas
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