Thursday, October 20, 2011

Whole Wheat Couscous

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
  1. Bring lightly salted water to a rapid boil.
  2. Sprinkle in the couscous, stirring rapidly with a fork. Add 1/4 cup, more or less, of currants.
  3. 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.

Bobby Jay

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