4 November 2021
Couscous looks like a grain, but is actually a type of pasta. Originating in North Africa it is made from semolina (durum wheat) flour mixed with water. It is high in carbohydrates so is not very blood sugar friendly. It contains fewer essential nutrients and is not suggested for those with gluten sensitivity. You can buy it in a container that will last for many months or pre-packaged in boxes that come with flavor packets. Most are quick cook variety. It is easy to cook and makes a nice side dish. Sometimes you find it as tri colored, which does not affect the flavor but makes for a more colorful serving.
There are three basic types: Moroccan, Israeli, and Lebanese, each of which is a bit larger than the other. The larger the granule, the longer it will take to cook, but they all are done very quickly.
You can cook couscous in salted water or, for enhanced flavor, use a broth. If you are serving it with meat or chicken, go for that flavor. Vegetable broth is always a good neutral choice. The proportions may vary but it is roughly one to one liquid to couscous. If you use water instead of broth, salt and pepper to taste. Read the package directions to be sure.
For this recipe it calls for sliced almonds. If you toast them before using, it will bring out the nutty flavor. Combine it with your favorite cooked vegetables. Use a frozen medley or whatever will be tender to incorporate with your meal.
Broth (a can is equivalent to about 14 ounces)
Uncooked couscous (a box is about 10 ounces)
1 tablespoon oil
½ cup stir-fry sauce
2 tablespoons lemon juice
2 tablespoons honey
½ cup sliced almonds
Bring broth to a boil. Stir in couscous and oil. Remove from the heat; cover and let stand for five minutes or until all the water is absorbed. Fluff with a fork.
Meanwhile cook your vegetables until tender. Drain.
Combine stir fry sauce, lemon juice and honey. Pour over the vegetables.
Combine vegetables and couscous and top with almonds.
Great for a side dish, or can be combined with chicken pieces, sliced beef, or diced pork as a one-bowl wonder.