How To Make Couscous

Simple Basic Recipe for Couscous, Middle Eastern Pasta

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

4 Servings:

4 Servings:

Nutrition Data Per 31 g Serving: 128 calories, 22g carb, 2g fat, 197mg sodium, 1g fiber, 4g protein, low Cholesterol. Estimated glycemic load 15

Ingredients:

• 1 cup couscous
• 1/4 tsp salt or to taste
• 1 1/2 cups boiling water

Directions:

1. Heat oil in pan on med-low for 5 minutes, add couscous and salt
2. Stirring constantly, toast couscous until it is golden brown in color (3 min.)
3. Don't leave couscous unattended - it'll burn quickly
4. Pour in the boiling water and immediately cover with lid
5. Remove from heat, allow to sit for 5 minutes
6. Fluff gently with a fork and serve

Recipe Tips:

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

If you're gluten intolerant or want something more substantial, quinoa or millet are nutritious, satisfying GF alternatives.