How To Make Simple Couscous

Basic Vegetarian Recipe: 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 couscous, but for now we'll love the couscous we're with.

Total Prep and Cook Time: 15 Minutes

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

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Ingredients:

• 1 cup couscous
• 1 1/2 cups boiling water
• 1/2 tsp salt
• Optional: 1 tsp olive or vegetable oil

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 it 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 - 10 minutes
6. Fluff gently with a fork and serve

Cooking 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
• For a bit of fanciness, toast some pine nuts or walnuts before you add the couscous, and throw in a handful of currants or raisins and a cinnamon stick with the boiling water
• Stir a few pinches of dried leaf herbs or fresh minced herbs with the couscous - basil & oregano, or thyme & marjoram, or rosemary
• If you're gluten intolerant or want something more substantial, quinoa is an extremely nutritious, satisfying gluten free alternative.

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