Couscous is a quick and easily prepared ingredient that can be created into side dishes, soups, stews, salads, or used to stuff meat or vegetables. Couscous is made by combining semolina flour with water and rolled into either small pellets, called Moroccan couscous, or pea-sized pearls called Israeli couscous. Couscous was initially used in Arab countries such as Morocco, Algeria, Sudan, and Egypt and pairs well with dried fruit, pistachios, pine nuts, lemon, dates, fresh mint, and parsley.
Here are two examples of How to Cook Couscous utilizing both Moroccan and Israeli styles of couscous. One is a recipe or a simple salad garnished with tart pomegranates, cucumbers, fresh herbs, olive oil, and lemon juice. The other uses bell peppers stuffed with couscous mixed with cracked peppercorns, parsley, basil, red onion, and tomatoes and baked in the oven.
Try adding couscous instead of rice in these trending recipes from Classic Bakes, Trinidadian Goat Curry, Guyanese Style Fried Rice or Curry Oxtail.
Note: The nutrition values reflect only the cooked couscous.
What is the ratio of water to couscous?
The ratio for regular couscous is 1 1/2 cups of water to 1 cup of couscous. For Israeli couscous, 1 1/4 cups of water to 1 cup of couscous.
Is couscous healthier than rice?
The nutrition values comparing couscous to rice are virtually the same. They're both high in carbohydrates and contain around 200 calories per cup. The main differences are that couscous contains gluten, whereas rice is a naturally gluten-free grain. Couscous also contains higher amounts of vitamins and protein than rice.
How do you know when couscous is ready?
Couscous cooks within 15 minutes for regular couscous, all you need is to add couscous to boiling water, turn off the heat, and cover with a lid while it continues to steam in the pot. Then, fluff it up with a fork, and it's ready.
Is eating couscous everyday healthy?
Couscous is relatively high in carbohydrates. A diversity of ingredients is needed to maintain a healthy and balanced diet. Stick to consuming couscous once or twice per week and not every day.
Ingredients
1 cup Moroccan Couscous
1 1/2 cups Water
1/4 teaspoon Sea Salt
1 cup Israeli Couscous
1 1/4 cups Water
1/4 teaspoon Sea Salt
1 recipe Cooked Moroccan Couscous
1 Pomegranate, seeds removed
1/4 cup Fresh Mint, chopped
1/4 cup Fresh Italian Parsley, chopped
1/2 Cucumber, diced small
1/4 cup Fresh Lemon Juice
2 tablespoons Olive Oil
1/4 teaspoon Sea Salt
1/8 teaspoon Black Peppercorns, freshly cracked
1 recipe Cooked Israeli Couscous
2 Bell Peppers, cut in half with seeds removed
1/4 cup Red Onion, diced small
2 Roma Tomatoes, diced small
1/4 cup Fresh Basil, chopped
1/4 cup Italian Parsley, chopped
1 Lemon, juiced
1/2 teaspoon Sea Salt
1/4 teaspoon Peppercorns, freshly cracked
1/4 cup Olive Oil
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