Cranberry Couscous Salad Recipe - Food.com (2024)

FAQs

What can I put in couscous to make it taste better? ›

In addition to its many nutritional benefits, couscous can be enjoyed hot or cold, in sweet or savoury dishes, as a dessert or main course. What's not to love about it? One of the best qualities of couscous is that it is just as delicious whether you eat it hot or cold.

Couscous can also be added dry right into a soup, cooking along with the other ingredients, or served on a platter piled high with grilled vegetables. Don't be afraid to incorporate couscous into your favorite recipes.

On its own, couscous makes a quick replacement for rice or other grains to serve as side dish, but it also can be mixed with a huge range of other ingredients to turn it into salads, stuffings or more interesting sides.

Add some cumin, paprika or turmeric (or create a spice mix that you love) to the cooking water for a subtle warmth and depth. Alternatively, toss the cooked couscous with fresh herbs like mint, parsley or coriander for a burst of freshness.

Too Much Water: Stick to the 1:1.5 ratio to avoid mushy couscous. Underseasoning: Don't forget to season your water with a pinch of salt.

Allow around 60g of dried couscous per person, which is combined with 90ml of boiled water (using the ratio of 1:1 1/2). Simply pour the hot water onto the couscous, cover and leave for 10 minutes while the couscous absorbs the water.

In Morocco, Algeria, Tunisia, and Libya, it is generally served with vegetables (carrots, potatoes, and turnips) cooked in a spicy or mild broth or stew, usually with some meat (generally, chicken, lamb, or mutton). Couscous with vegetables, meat, and tfaya.

While couscous and white rice have almost the same amount of calories per 100 grams, couscous contains more protein and higher amounts of vitamins and minerals so can be considered a healthier option in those departments. Both grains can support weight loss when incoporated into a balanced, healthy diet.

There's no need to wash or rinse the couscous before cooking it as it doesn't contain starch. The butter/oil is optional, but it will help the grains to separate so it's recommended. Add the couscous to boiling water, and then take it off of the heat to avoid it overcooking.

Which couscous is best? ›

There are various types of couscous; the most popular ones are Moroccan, Israeli and Lebanese. The smallest, Moroccan is about three times the size of cornmeal and cooks up in about five minutes. Israeli couscous (a.k.a. pearl couscous) is the type my family prefers.

Couscous is actually superior to rice and quinoa when it comes to grains as it has less than 200 calories in each cup. Which is less than 10% of the daily calorie intake suggested for adults. This makes it the perfect alternative for people trying to lose weight mainly through dieting.

Rehydrating Couscous with Hot Water

Cover, and let the couscous steam for 5 minutes. When you lift the lid, the grains will appear flat in an even layer. Use a fork to fluff it up and break up the clumps for light and fluffy couscous. Add a drizzle of olive oil and a little salt.

You cooked it in water

Couscous' natural flavor is mild and delicate. It isn't as explosively flavor-packed as, say, a nacho cheese Dorito. Couscous is a type of tiny, granular pasta made from semolina flour, says Food Network. The semolina flour is what gives couscous its golden color and nutty taste.

What Is Couscous? Couscous is a type of pasta that's made from semolina wheat flour and water. The subtle nutty flavor of couscous makes it a versatile ingredient that can be combined with fruits, vegetables and meats to create an excellent main or side dish.