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A quick, fluffy, and versatile side dish. Perfect for busy weeknights, this simple couscous is ready in just 5 minutes and pairs wonderfully with grilled meats, stews, or roasted vegetables.
For 4 servings
Boil the liquid
Steam the couscous
Fluff and serve
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A quick, fluffy, and versatile side dish. Perfect for busy weeknights, this simple couscous is ready in just 5 minutes and pairs wonderfully with grilled meats, stews, or roasted vegetables.
This american recipe takes 7 minutes to prepare and yields 4 servings. At 193.87 calories per serving with 5.55g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Use whole wheat couscous for added fiber and nutrients. The liquid ratio and cooking time remain the same.
Couscous contains gluten. For a gluten-free alternative, substitute with an equal amount of quinoa, adjusting the cooking time and liquid ratio according to package directions.
Use unsalted butter instead of olive oil and stir in a handful of mild shredded cheese, like mozzarella or cheddar, after fluffing.
After fluffing, stir in 1 cup of canned chickpeas (rinsed and drained) or some toasted slivered almonds for a protein boost.
As a carbohydrate-rich food, couscous provides a quick and efficient source of energy for your body.
This simple preparation is very low in fat, making it a light and healthy side dish option.
Couscous is a good source of selenium, a powerful antioxidant that helps protect your body from damage caused by free radicals.
Yes, couscous can be a healthy part of a meal. It's a good source of carbohydrates for energy and is low in fat. Choosing whole wheat couscous increases its fiber content, which is beneficial for digestion.
One cup of cooked simple couscous contains approximately 180-200 calories, primarily from carbohydrates.
Couscous is made from small granules of crushed durum wheat semolina. It is technically a type of pasta.
The key is to use the correct liquid-to-couscous ratio (typically 1.5 parts liquid to 1 part couscous) and not to over-stir it. Fluffing with a fork, not a spoon, helps separate the grains perfectly.
