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1
Boil 3 cups water.
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2
Pour the water over the couscous in a heatproof container.
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3
Cover and let stand for 15 minutes, then fluff with a fork.
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4
Add the remaining ingredients, stir well, and serve.
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5
Couscous often refers to a spicy, complex Moroccan dish, in which the grain used is traditionally cracked millet.
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6
But what we refer to as couscous in our culture is actually closely related to pasta.
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7
Its made from the same refined, enriched durum wheat, then shaped to resemble a grain.
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8
Natural foods stores often carry whole grain couscous.
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9
This mild, fluffy grain is versatile and easy to prepare.
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10
Use couscous as a bed of grain in place of rice for stir-fried vegetables, curries, and highly flavored stews.
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11
Because couscous is so light, it offers a nice contrast to hearty bean dishes.
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12
It makes a pleasant base for light grain salads such as Couscous Salad (page 49).
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13
Use 2 parts water to 1 part couscous.
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14
Place the amount of grain needed in a heatproof bowl or casserole dish.
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15
Bring the amount of water needed to a boil, then pour it over the couscous.
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16
Cover and let stand for 15 minutes, then fluff with a fork.
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17
To use as a simple side dish, stir a touch of nonhydrogenated margarine or whipped butter into the hot cooked grain and season with a little salt.
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18
Children seem to like couscous this way; serve it to them in a bowl to make it easier to scoop up (and avoid a mess!
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19
).
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20
Calories: 211
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21
Total Fat: 5g
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22
Protein: 4g
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23
Carbohydrate: 40g
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24
Cholesterol: 0mg
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25
Sodium: 55mg
