How To Cook: Cous Cous
by thepearandthepurplepeach
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
Nutrition
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.[14][15][16] 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.[17]
Information taken from Wikipedia
