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Anyone here like it and regularly use it? I love the stuff. I've recently had it w/ Chicken chunks, peppers, onions and it's consistency is better than rice for me, which I don't like.
Anyone here like it and regularly use it? I love the stuff. I've recently had it w/ Chicken chunks, peppers, onions and it's consistency is better than rice for me, which I don't like.
Couscous is easy to prepare and fun to eat, but it is not as nutritious as whole grain rice, teff, rye, and wheat. I don't use it as regularly as I used to, but still stock it to use in a pinch and provide variety.
Best couscous dish I've had in a restaurant was Moroccan.
So weird here, never had it. Is it pasta or a whole different grain??
More like rice as far as cooking?
It's pasta.
I love couscous, but don't eat it often because it is a simple carb.
I would if I could!
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We use it fairly often when making Moroccan or Persian food, as well as a meal salad using leftover Cuban pork roast, black beans, red bell peppers, red onions, cilantro, corn nibs with a red wine or balsamic vinaigrette, with dressed avocado slices on the side. Not real pretty but tasty.
You should try riced cauliflower sometime as well. One night I had to come up with something for dinner because we hadn't gone to the grocery for over a week and didn't want takeout, so I used a half of a head of cauliflower we had in fridge, along with some leftover chicken and other things to make a sort of Moroccan/Persian dish. Riced the cauliflower using the big holes of the grater and then proceeded with whatever I made (I don't remember details). The point of this is that DH asked if the riced cauliflower was couscous.
So weird here, never had it. Is it pasta or a whole different grain??
More like rice as far as cooking?
It is a pasta and we use it about once every couple of weeks in the place of rice, reg pasta or potatoes I am sure the nutritional value isn't the same but we don't have eat every meal just for that purpose.
So weird here, never had it. Is it pasta or a whole different grain??
More like rice as far as cooking?
As mentioned, it is made from the same grain, durum semolina, as pasta.
However, my understanding is that most couscous is refined, like white pasta, but not refortified with the vitamin-B complex. It also lacks iron, in contrast to pasta.
If you can find whole grain couscous, it is probably about as nutritious as whole wheat pasta.
Refined couscous can be steamed or soaked in water that has been boiled, it takes about five minutes.
I suppose that whole grain couscous would take as long to absorb boiling water as whole wheat pasta or whole grain rice, 10-20 minutes, depending on size of the granule.
They had it on sale at Costco a while back, and we bought some. At first I kind of thought it was like eating gravel. I grew to like it eventually. Couscous really absorbs sauces and that makes it taste good.
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