I absolutely love couscous! It is a staple of North African cooking, which of course brings back memories of my childhood. I use whole wheat couscous, rather than just plain couscous because it is higher in fiber and protein and it tastes just about the same. The “trick” with cooking couscous is to make sure that each grain is light and fluffy and not clumpy! This easy no-cook prep ensures that it’s just perfectly that! If you want to use couscous, cold, in a salad, here is another no-cook prep I recommend.
Basic Whole Wheat Couscous
Prep time
Total time
Author: Catherine Katz
Serves: 2 cups cooked
Ingredients
- ¾ cup whole wheat couscous (dry)
- 2 Tbsp olive oil
- 1 cup boiling water
Instructions
- Place dry couscous and olive oil in a small bowl and stir with a fork to coat the grains.
- Pour boiling water over the oiled couscous and gently stir.
- Cover and let sit for 5 minutes.
- Fluff up the couscous with a fork before serving.
Thank you for the recipe. I also use whole wheat couscous but omit the oil and use a broth such as chicken broth instead of plain water.
The approximate ratio of couscous to water is about 180g couscous to 240g water. I just cooked some couscous for dinner.
I’m trying to go Plant-Based in my eating — I’m Sold !!! I’m relatively, new. My interest began about 2 years ago with some success and losses ! I’ve always Loved Beans and Cabbage, but when I’d make them, I’d add smoked turkey meat to the meals. I’ve eaten like this for years. I’m getting mixed signals for “Cream Of Wheat”, I add raisins (For Sweetness) & Frozen Mixed Berries !!! Trying to learn about Plant-Based Gravies and Mushed Cauliflower or Actual Potatoes, but using a much Healthier Gravy !!! Chef A.J. loves potatoes, but doesn’t have enough variety in making them savory, and tasty; I’m working on it. I want to eat more, but in a much Healthier way !!!