Whole-Wheat Couscous

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whole wheat couscous

Couscous is a North African dish of semolina, traditionally served with a meat or vegetable stew spooned over it. Couscous is among the healthiest grain-based products. It has a glycemic load per gram 25% below that of pasta, a superior vitamin profile to pasta, and contains as much protein as pasta.

Properly cooked couscous is light and fluffy, never gummy or gritty. I find that 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, especially when cooked according to the following instructions, I find that – much like rice – it is best served as a fluffy receptacle for other flavors, especially those of rich, saucy stews.

Makes 4 servings

Total time: 17 minutes
Prep: 2 minutes
Cook: 5 minutes
Rest: 10 minutes

1 1/2 cups water
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1 cup whole-wheat couscous
1/4 cup olive oil
1 teaspoon minced garlic

1. In a medium saucepan, bring water, salt and cumin to a boil. Stir in couscous. As soon as water returns to a boil, remove from heat, cover tightly, and allow to rest until liquids have absorbed, about 10 minutes.

2. Meanwhile, heat olive oil and garlic over medium heat. Cook just until garlic is golden, then remove from heat.

3. Remove lid. Fluff couscous with a fork. Using the same fork, stir in the garlic-infused olive oil, then serve.

Nutrition per serving
Calories 276.8
Total Fat 14.3 g
Saturated Fat 1.8 g
Cholesterol 0.0 mg
Sodium 280.0 mg
Total Carbohydrate 35.3 g
Dietary Fiber 3.8 g
Sugars 0.8 g
Protein 6.0 g
Weight Watchers Points Plus: 8 points

More Healthy Recipes:
Israeli Couscous