20 Crazy Good Recipes for Couscous (2024)

FAQs

What can I add to couscous for flavor? ›

Couscous can be served as a side dish or a main meal, and goes well with beef, chicken, fish, lamb or as part of a vegetarian meal (with beans, tofu, etc.) You can also stir in additional ingredients (vegetables, nuts, dried fruit) to add something special to your couscous and make it a more substantial dish.

Couscous is a traditional Berber dish of semolina(granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya.

While couscous and white rice have almost the same amount of calories per 100 grams, couscous contains more protein and higher amounts of vitamins and minerals so can be considered a healthier option in those departments. Both grains can support weight loss when incoporated into a balanced, healthy diet.

A healthier alternative to white rice

Couscous provides more protein and a greater contribution of vitamins and minerals than the equivalent portion of white rice.

Add some cumin, paprika or turmeric (or create a spice mix that you love) to the cooking water for a subtle warmth and depth. Alternatively, toss the cooked couscous with fresh herbs like mint, parsley or coriander for a burst of freshness.

Couscous is a type of pasta that's made from semolina wheat flour and water. The subtle nutty flavor of couscous makes it a versatile ingredient that can be combined with fruits, vegetables and meats to create an excellent main or side dish. One of the most noteworthy aspects of couscous is its speedy cooking time.

There are several types of couscous available for purchase, the most common being: Moroccan couscous, Golden Couscous, Pearl Couscous and Lebanese couscous.

High in Gluten

Since couscous is made from semolina flour, it contains gluten. This makes it off limits for those with a gluten allergy or intolerance. Though only about 1% of the population has a gluten intolerance known as celiac disease, it's thought that 0.5–13% of people may have non-celiac gluten sensitivity.

As I mentioned, couscous is a gluten-containing pasta, so anyone with celiac disease or a gluten sensitivity should steer clear. Couscous may also cause unwanted spikes in blood sugar and should be eaten with caution by people with diabetes symptoms.

What foods help shrink belly fat? ›

Following a low-carb diet also means consuming more protein. Studies indicate that a diet rich in high-protein foods, such as eggs, fish, seafood, legumes, nuts, meat, and dairy results in overall less abdominal fat, more satiety, and an increased metabolic function.

Couscous is a traditional Moroccan dish, eaten on Fridays - the day of congregational prayer. Huge groups gather around one big table a eat the dish together, normally by hand. Lben, a type of buttermilk, is the drink paired with the dish.

Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya. It was integrated into French and European cuisine at the beginning of the twentieth century, through the French colonial empire and the Pieds-Noirs of Algeria.

Compared to couscous, quinoa has stronger anti-inflammatory and antioxidant effects. With 7 percent fewer calories per 100 grams of cooked couscous than quinoa, it is healthier for weight loss. Every 100 grams of cooked quinoa has 120 calories. Every 100 grams of cooked couscous has 112 calories.

I cook couscous with a third more water then the amount of cous cous, then throw some butter in to stop it drying out. Big fan of cous cous, it just takes on any flavour you throw at it, soy sauce, chicken stock, chilli sauce, whatever. All good.

Too Much Water: Stick to the 1:1.5 ratio to avoid mushy couscous. Underseasoning: Don't forget to season your water with a pinch of salt.

Step 3: When the couscous is ready, remove the pot from the heat and drain. Optionally, you can also rinse it with water to cool it down and remove some extra starch (which makes it sticky). Transfer to a bowl, add 1 tablespoon of extra virgin olive oil and stir to combine.

Couscous can be eaten hot or cold and is a staple ingredient in North Africa. An easy veggie salad to serve at barbecues, or to batch cook for packed lunches. Each serving provides 597 kcal, 21.5g protein, 70g carbohydrate (of which 13g sugars), 24g fat (of which 9g saturates), 10g fibre and 1.3g salt.