Couscous, a staple in North African cuisine, is a small semolina pasta served as the main ingredient in a dish or as a side, similar to rice. The light and fluffy pasta is known to be one of the healthiest grain based items with a lower glycemic value than white rice and respectable amounts of manganese, thiamin, niacin, and folate. Additionally one cup of couscous offers 62% of the daily recommended value of selenium. http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5699/2
How to Cook Cous Cous
Tristan Blash of Hipcooks in Los Angeles presents the various tips, techniques and advice for cooking Couscous. These are chewy granules that can be used like a pasta base for soups, salads, meat or fish. This video is part of a wider series of cooking tutorials, which are published on the Mahalo.com channel of YouTube.
Ingredients
- ¾ cup couscous
- 1 cup boiling water
- salt
- drizzle olive oil
Method
Boil the water using high heat on the stovetop. Add a dash of salt and give it a stir. Allow the salt to dissolve then pour in the couscous. Ensure the couscous is completely mixed with the water. Cover the pan and turn off the heat. Allow the couscous to absorb the water for 20 minutes. Fluff the couscous with a fork then remove it from the pan.
Serve
Serve on a plate with a drizzle of olive oil and a dash of salt.
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References
Fast Facts
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Nutrition
1 cup of couscous has 4 grams of protein.
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Proper Method
Couscous should be light and fluffy if cooked properly.
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Steaming
Steaming, rather than boiling, is the preferred method when cooking couscous.
