Peppery Couscous

A Simple Taste of Comfort

One of my favorite comfort foods is couscous, a grain that appears to have originated in North Africa. It is made using hard wheat semolina flour, which is moistened and shaped into very tiny balls. Once shaped, the grains are coated with wheat flour. (Note: the Semolina flour used is the same as spaghetti noodles are made with.)

Couscous, whether prepared the traditional way in Morocco or Algeria, or whether it is prepared using the pre-steamed version found in the United States, must always be steamed and fluffed into a light grain dish. It should never be sticky.

Personally, I can eat the stuff for breakfast, lunch, dinner, or snacks. I actually prefer it to rice, though rice is also terrific. Once the couscous has been steamed and fluffed, there are many ways to incorporate it into another dish, each better than the last. The most traditional dish is a combination of couscous with a main dish of meat and vegetables. Ummmm! Sounds great!

However, for me, the best way to season my couscous is what I like to call Peppery Couscous. This is a recipe I created that makes couscous the main dish by itself. Sliced almonds or pine nuts will enhance the flavor. You can even add eggs, or a meat, or steamed vegetables, but I have found the flavor of Peppery Couscous to be very satisfying.

To prepare the initial couscous, I generally make a large pot, so that it can be served for a family meal. Then the leftover couscous is refrigerated for further meals in the next few days.

I use pre-steamed whole wheat couscous, usually purchased in bulk at a grocery store. It can also be bought in small packages of either white or whole wheat couscous.

To make the couscous, pour 2 ½ cups of water into a large saucepan and place it on high one the stovetop. Once the water boils, add 2 cups of whole wheat couscous; cover the saucepan and remove it immediately from the heat. Let the couscous sit for approximately 5 minutes. Remove the cover from the saucepan and fluff the couscous with a fork. Voila! No more than 10 minutes to prepare a scrumptious food.

Try this recipe, please! I dare say you are going to like it.

Peppery Couscous

Makes one serving, which is 168 calories. For Weight Watchers, one serving is 3 points. (Adding 2 tsp of sliced almonds will add one point.)

10 Minutes to Prepare and Steam the couscous.

Ingredients