How To Cook: Cous Cous
A few people have asked me how to make Cous Cous as I think some are unaware of just how simple this little gem is to cook and how versatile it is! It can be sweet or savoury, plain or spice it up I love it as an alternative to rice
What is Cous Cous?
Cous Cous is Semolina.
The couscous that is sold in most Western supermarkets has been pre-steamed and dried, The couscous swells and within a few minutes of preparation it is ready to fluff with a fork and serve. Pre-steamed couscous takes less time to prepare than regular Cous Cous, most dried pasta, or dried grains (such as rice).
How to Cook
Simply place I cup of Cous Cous into a bowl and add 1 cup of boiling water, cover and let sit for about 5 mins until liquid is absorbed. Fluff with a fork season with salt and pepper and serve
Variations: add turmeric and spices to cous cous before adding water. Add dairy free spread, Olive Oil, Nuts, Seeds, Apricots or Raisins before serving
Couscous is among the healthiest grain-based products. It has a glycemic load per gram 25% below that of pasta. It has a superior vitamin profile to pasta, containing twice as much riboflavin, niacin, vitamin B6, and folate, and containing four times as much thiamine and pantothenic acid. In terms of protein, couscous has 3.6 g for every 100 calories, equivalent to pasta, and well above the 2.6 g for every 100 calories of white rice. Furthermore, couscous contains a 1% fat-to-calorie ratio, compared to 3% for white rice, 5% for pasta, and 11.3% for rice pilaf.
Information taken from Wikipedia