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A glass bowl filled with Basic Whole Wheat Couscous sits outside on a gray table.

Basic Whole Wheat Couscous

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3 Comments

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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 fills a glass bowl sitting outside on a gray table

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4 from 2 votes

Table of Contents

  • Basic Whole Wheat Couscous
    • Ingredients
    • Instructions
    • Nutrition

Basic Whole Wheat Couscous

Whole Wheat Couscous is a staple of North African cooking. I use whole wheat 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!
Course Side Dish, Snack
Cuisine North African
Keyword cooking whole wheat couscous, couscous water ratio, couscous wheat, couscous whole grain, how to cook couscous, how to cook whole wheat couscous, how to cook wholemeal couscous, how to make couscous, wheat couscous, whole grain couscous, whole wheat couscous, whole wheat couscous recipe, whole wheat couscous recipes, wholemeal couscous, wholemeal couscous recipe, wholewheat couscous
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups cooked
Calories 160kcal
Author Catherine Katz

Ingredients

  • 3/4 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.

Nutrition

Serving: 38g | Calories: 160kcal | Carbohydrates: 31g | Protein: 6g | Fat: 1g | Fiber: 3g | Calcium: 20mg | Iron: 2mg

 

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Comments

  1. Phillip says

    at

    4 stars
    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.

    Reply
  2. Jay says

    at

    4 stars
    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 !!!

    Reply

Trackbacks

  1. Is Couscous Healthier Than Brown Rice? – Haven Hill Cuisine says:
    at

    […] Whole-wheat couscous is a healthier option because it is high in fiber and protein. Because couscous is much smaller than rice grains, it adds a distinct texture to foods. […]

    Reply

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