Whole-Wheat Couscous

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Couscous Recipe

This easy couscous recipe produces couscous that is light and fluffy, never gummy or gritty. The secret? Cooking the couscous in a shallow, wide dish helps it more evenly absorb the liquid, which helps it turn out nice and fluffy.

Although I love the taste of couscous, I find that – much like rice – it is best served as a fluffy receptacle for other flavors, especially those of rich, saucy stews.

Couscous Recipe
 
Prep/Rest
Cook time
Total time
 
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Recipe type: Sides, Vegan
Yield: 4 servings
New quantity:
Ingredients
  • 1½ cups water
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • 1 cup whole-wheat couscous
  • ¼ cup olive oil
  • 1 tablespoon minced garlic
Instructions
  1. In a wide, medium saucepan, bring the water, salt and cumin to a boil. Stir in the couscous.
  2. As soon as the water returns to a boil, remove from heat, cover tightly, and allow to rest until liquids have absorbed, about 10 minutes.
  3. Meanwhile, heat the olive oil and garlic over medium heat. Cook just until garlic is golden, 2-3 minutes, then remove from heat.
  4. Remove the lid. Fluff the couscous with a fork. Using the same fork, stir in the garlic-infused olive oil, then serve.
Nutrition Per Serving
Calories: 276; Total Fat: 14g; Carbohydrates: 35g; Sugars: 0g; Sodium: 280mg; Fiber: 4g; Protein: 6g

 
Couscous Recipe


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