Couscous is a wonderful grain. It’s commonly used in Middle Eastern cuisine. It’s light, fluffy, easy to prepare and soaks up great flavor. If you haven’t tried making it before, you should definitely start! Now, start right now.
There are a lot of different ways to prepare it, but I’m going to start you off with one easy recipe. The pictures all over the page are linked to other Couscous recipes, so be sure to click on them! This recipe is based off one that I found in my WW Cookbook. They had 4 times as much scallion in there… and a carrot. It just seemed too busy to me. And scallions can be quite overwhelming. My modifications were great! The girlfriend loved it (although she doesn’t like scallions. She ate around them) and I loved it as well!
Couscous with Lime and Scallions
PointsPlus Per Serving: 4
- 1 1/2 cups water
- 1 cup whole wheat couscous, 15 PP
- 1 tsp olive/canola oil, 1 PP
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup lime juice
- 2 scallions, thinly sliced
- 1/4 cup diced red/orange pepper
- 1 tbsp fresh chopped parsley (or 1 tsp dried)
1. Bring water to boil in medium saucepan; add couscous, oil and salt. Remove saucepan from heat; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork.
2. Combine all remaining ingredients in serving bowl. Add couscous and toss to mix well. Serve immediately or store in fridge for up to a week!
There are soooo many ways to turn couscous into a knockout dish. Fruit, fruit juices, different vegetables, spices, flavored oils, various cheeses, etc. Try mixing in some chopped green apple, goat cheese and walnuts. Or maybe cut strawberries, feta cheese and sliced almonds. Or even pieces of grilled chicken and zucchini, corn, roasted red pepper and some adobo spice. If you’re in an asian mood, try mandarin oranges, sliced almonds, shredded chicken and some sesame ginger salad dressing! It’s so quick to make, unlike rice which always takes around 40 minutes from start to finish. I promise you’ll like it more than you thought you would.
If you like it, I’d recommend buying it in bulk from your local natural-foods store. It’s much cheaper when you bring it home to your own container! There’s a few different kinds of couscous too, so try them out; Moroccan is the most common and quickest to cook, Israeli is a big larger and Lebanese is the largest, about the size of a pea and often used in risottos.