Couscous is extremely simple and fast to make, and a great pantry standby. Whip this up next time you need to add a quick starch to your meal. The general rule is 1 cup of dry couscous to 1½ cups of water. You can use stock for extra flavor. Unless your doctor has put you on a low fiber diet, we recommend using whole wheat couscous.
- Bring water or stock, olive oil or butter, and salt to a boil.
- Add couscous and stir once. Turn off heat and cover to allow couscous steam for 5 minutes. Fluff with a fork and serve.
- 3 cups water or stock
- Olive oil or butter, to taste
- Salt, to taste
- 2 cups whole wheat or plain couscous
Ann's Tips and Tricks
Leftover couscous can be used for salads like tabbouleh, or added to stir fried veggies.
If you are on a bland or low fiber diet, use regular couscous instead of whole wheat.