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(93 votes, average: 4.35 out of 5)
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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.
Preparation
- 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.
Ingredients:
- 3 cups water or stock
- Olive oil or butter, to taste
- Salt, to taste
- 2 cups whole wheat or plain couscous
Nutritional Information
Calories
143 cals
Fat
2 g
Saturated Fat
0 g
Polyunsaturated Fat
0 g
Monounsaturated Fat
1 g
Carbohydrates
27 g
Sugar
0 g
Fiber
2 g
Protein
4 g
Sodium
249 mg
*per serving
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.
Nutritional Information
Calories
143 cals
Fat
2 g
Saturated Fat
0 g
Polyunsaturated Fat
0 g
Monounsaturated Fat
1 g
Carbohydrates
27 g
Sugar
0 g
Fiber
2 g
Protein
4 g
Sodium
249 mg
*per serving
