|Whole Wheat Couscous with Almonds and Currants|
Last night I tried whole wheat couscous on the theory that it must be better for you -- more fiber, etc. -- than the regular variety, as is the case for whole wheat bread and pasta.
Since I bought it in bulk, I had to check the Internet for directions (if you buy it in a box, follow the instructions). It turns out that it requires higher ratio of liquid to grain than regular couscous. I used 1-3/4 cups water for 1-1/4 cup of whole wheat couscous. I made my standby, super-simple recipe based on one from Bobby Flay, and found it to be just as good as the ordinary variety, both in terms of texture and taste; perhaps a little nuttier, in a nice way.
- 1-1/4 cup whole wheat couscous
- 1-3/4 cup water
- Pinch of salt
- 1/4 cup, or to taste, dried currants
- 1/4 cup, or to taste, toasted slivered or sliced almonds
- 1/4 cup, or to taste, chopped parsley
- Bring lightly salted water to a rapid boil.
- Sprinkle in the couscous, stirring rapidly with a fork. Add 1/4 cup, more or less, of currants.
- Cover and turn off heat. Wait 10 minutes. Fluff with a fork and add toasted almonds and parsely.
I served this with home-made merguez (lamb sausage), accompanied by harissa sauce on the side, and it was a perfect match.