I remember cous cous being a rather in depth question in my Food 101 exam…and since then, it has made many appearances on my dinner tables…
Couscous is a Berber dish ( Berber cuisine is considered as a traditional cuisine which evolved little in the course of time) 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. It has a superior vitamin profile to pasta, containing twice as much riboflavin, niacin, vitamin B6, and folate, and containing four times as much thiamine and pantothenic acid.
In terms of protein, couscous has 3.6 g for every 100 calories, equivalent to pasta, and well above the 2.6 g for every 100 calories of white rice. Furthermore, couscous contains a 1% fat-to-calorie ratio, compared to 3% for white rice, 5% for pasta, and 11.3% for rice pilaf. (Thank you WikiPedia for the info)
My all time favourite way to use cous cous would be in a salad. It’s easy, quick and healthy…everything I love about food!
We had some friends over, and I had not really planned a salad, so I quickly put this together…
Cous Cous Salad
To make the perfect cous cous, you need to use equal parts cous cous to water. Thats the secret behind the magic in a box.
I used 4 cups couscous to 4 cups boiling water. To the water I added 2 tsp of mint sauce. Set aside, covered with plastic wrap, until all the water has been absorbed.
The best part about this salad, you can add exactly what you feel like…my list of salad ingredients are the following:
Dice red & yellow peppers
Finely chopped fresh coriander
Let couscous cool and add all the ingredients together, season and serve. I drizzled a little Verlaque Cape Lemon Olive Oil Cranberry Balsamic Reduction Pomegranate SPLASH!
This is a great salad now that the warmer weather is setting in and we are coming out of our winter blues.