Parmesan Spinach Couscous (2024)

FAQs

What can I add to couscous for flavor? ›

I mean, couscous is crushed wheat, a staple in North African countries. Risotto is an Italian dish made with specific rice varieties, like Arborio. I discovered a beautiful, tri-color couscous, and decided to turn it into a creamy risotto-of-sorts topped with seared and spicy scallops, just for fun.

Cuz Cuz or Cuzcuz is a small village and an archeological site which lies about 6 kilometers from the city of Illapel, Choapa Province, in the Coquimbo Region of Chile. It is important in Chilean history as the place where the treaty ending the Chilean Civil War of 1829 was signed.

For the perfect couscous water ratio, you'll need 1 1/2 cups of water for every 1 cup of dry couscous. The important trick with couscous is to avoid adding too much liquid, as you'll end up with a soggy lump of just about inedible mush.

While couscous and white rice have almost the same amount of calories per 100 grams, couscous contains more protein and higher amounts of vitamins and minerals so can be considered a healthier option in those departments. Both grains can support weight loss when incoporated into a balanced, healthy diet.

While many believe that it is a type of grain, such as rice or barley, it is actually a type of pasta. (Hint: some grocery stores may stock couscous in the pasta section, but most will often stock it in the grain section, next to the rice). Couscous is pasta made from semolina flour mixed with water.

Though couscous contains limited amounts of blood-sugar-lowering protein, it's fairly high in carbs, with 36 grams per cup (157 grams) (1). Those with blood sugar issues or diabetes should be cautious when consuming moderate- to high-carb foods.

From being a rich source of protein to its relatively high fibre content, couscous offers a nutritional boost that can positively impact your overall well-being and offer a welcome alternative to eating pasta every day of the week.

To give your couscous flavor, you need to switch up the H20 for something more interesting. Broth is the best and obvious choice, per Good Cheap Eats, but if you don't have broth, Bon Appétit suggests seasoning your water with some spices or aromatics, like onion and star anise. It's also important to salt your water.

There's no need to wash or rinse the couscous before cooking it as it doesn't contain starch. The butter/oil is optional, but it will help the grains to separate so it's recommended. Add the couscous to boiling water, and then take it off of the heat to avoid it overcooking.

Are you supposed to drain couscous? ›

Bring water to a boil. Add couscous and salt. Return to a boil, then reduce heat to a simmer, cover and cook until tender, about 15 minutes. Drain off any remaining water.

In Morocco, Algeria, Tunisia, and Libya, it is generally served with vegetables (carrots, potatoes, and turnips) cooked in a spicy or mild broth or stew, usually with some meat (generally, chicken, lamb, or mutton). Couscous with vegetables, meat, and tfaya.

I cook couscous with a third more water then the amount of cous cous, then throw some butter in to stop it drying out. Big fan of cous cous, it just takes on any flavour you throw at it, soy sauce, chicken stock, chilli sauce, whatever.

Couscous can also be added dry right into a soup, cooking along with the other ingredients, or served on a platter piled high with grilled vegetables. Don't be afraid to incorporate couscous into your favorite recipes.