Couscous is one of those amazing, super-quick foods to add to a meal. The only trouble is, it is usually made with white flour, which makes it just a pile of empty calories on your plate. At the beginning of January, while everyone is looking for ways to lighten up their diets and add more nutrition, I thought I’d make up some whole wheat couscous.
It is available in health food stores—usually in the bulk foods section—and is just as easy and quick to make as its white flour counterpart. To add flavor, I usually cook mine in either chicken stock or vegetable stock, and I often add vegetables like onions and carrots.
Make sure to buy couscous that is fresh—it should not have any rancid odor—and keep it in your freezer until it is ready to cook. This will keep the flavor bright and mild.
Basic Whole Wheat Couscous
cooked vegetables (such as onions, carrots, celery, leeks), if desired
1 1/2 cups chicken or vegetable stock
1 cup whole wheat couscous
1/2 teaspoon kosher salt
2 teaspoons butter or olive oil (optional)
Place cooked vegetables (if using) in a high sided skillet. Add chicken stock and bring to a boil. Stir in couscous and salt. Bring back to a boil, cover, and take off heat. Let sit for 5-7 minutes. Take off cover and fluff with a fork. Stir in butter or olive oil.
Add in more cooked vegetables as desired.