Couscous

Couscous is a Malian dish of traditionally steamed durum wheat semolina, in traditional, served with a stewed condiment on top. Pearl millet, sorghum, bulgur, and other grains can be cooked similarly in other regions, and the resulting dishes are sometimes called couscous.

This Malian dish is a form of semolina pasta made from small steamed marbles. It is one of the fastest, easiest, and most adaptable side dishes you can make. It pairs well with stews and other main meals. It's super easy to make by simply pouring boiling water over the dried pastry and letting it sit for 5-15 minutes.

When compared to white rice, the calories are about the same. However, couscous contains more protein and higher amounts of vitamins and minerals, so you could say it's a bit healthier. Couscous is often considered a healthy alternative to pasta because it is made from whole wheat flour. Other types of pasta are often more delicately prepared. If properly cooked, couscous is light and fluffy. Furthermore, it tends to take on the flavors of other ingredients, making it very versatile.

Ingredients:

• 2 cups couscous
• 2 cups chicken or vegetable stock, low sodium
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt

Herb Option:

• 2 tbsp coriander/cilantro, finely chopped
• 2 tbsp parsley, finely chopped

Fruit and nuts:

• 1/3 cup dried apricots, chopped
• 1/3 cup currants or sultanas
• 2 tbsp slivered almonds, toasted

Directions:

• Heat the chicken stock until it boils using whichever method you choose (stove, 3-4 minutes in the microwave on high).
• Pour over the tercous in a heatproof bowl. Shake to thicken, cover with a plate (or cling film).
• Leave on for 10 minutes, then shave with a fork. Stir through olive oil, lemon juice, and salt.
• Stir through herbs or fruits and nuts. Or as I do, use them all! Keep warm until ready to use. Ideal served with Tagine, or anything Middle Eastern.