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Suggest a better descriptionIn a large bowl, sprinkle cold water over couscous. Drain and let stand for 15 minutes. Drizzle with oil and stir with a fork or your fingers to separate the granules. Place in a steamer, sieve or colander and set over boiling water. (If the holes in your steamer are too large, line with cheesecloth.) Steam, covered, for 10 minutes. Spoon couscous into a large dish. Sprinkle with salt water and stir with a fork to separate granules. Return couscous to steamer, cover, and steam until heated through and tender but not mushy, about 20 minutes. Heap onto a warm serving platter and stir with a fork again to separate granules. Yields: 6 to 8 servings. Notes: The term couscous refers to small semolina pasta granules, as well as to the various stews that are served with it. In North Africa, both the grains and the stew are traditionally made in a couscoussier, a vessel with a stewing pot on the bottom and a steamer on top. As the couscous cooks, it absorbs the flavours ofthe stew below. A steamer or colander set over a large, deep pot can be substituted for the couscoussier or you can steam it separately. Recipe by: Presidents Choice Magazine Posted to JEWISH-FOOD digest by Bob & Carole Walberg
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 13 | ||
Calories from Fat: 13 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.2mg | 0 % | |
Potassium 0.2mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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