Cook Couscous-the quickest grain

COUSCOUS–Light and fluffy with a nutty flavor, couscous is an excellent grain option.  It consists of small granules made of coarsely ground semolina wheat and is very versatile in many dishes. Traditionally steamed and fluffed with a fork, couscous is popular as a base for meats and vegetables, as a side dish with added seasoning and olive oil or dressed as a salad. In Morocco, it is even commonly made as a dessert with cinnamon and sugar. Whether served cold or hot, you will want to add this quick and easy nutritious grain to your menu. 

Couscous Salad

Couscous only takes minutes to prepare and this wonderful combination of cranberries, snow peas, and peanuts makes this recipe a wonderful choice.

 Makes 6 cups/serving size: 2/3 cup

 1 teaspoon minced garlic, divided

4 tablespoons lemon juice, divided

21/2 cups canned fat-free chicken broth

11/2 cups couscous

1/3 cup chopped fresh parsley

1 cup shelled edamame, cooked crisp tender according to directions

5 green onions, chopped

1/2 cup peanuts

1/2 cup dried cranberries

2 tablespoons olive oil

Dash of hot pepper sauce

 1. In pot coated with nonstick cooking spray, sauté 1/2 teaspoon garlic and add 1 tablespoon lemon juice and chicken broth. Bring to full boil and add couscous, cover pot and remove from heat.

2. Let sit 5 minutes, fluff with a fork and add parsley. Set aside to cool. When cool, add snow peas, green onions, peanuts, and cranberries.

3. For dressing, mix together remaining 1/2 teaspoon minced garlic and 3 tablespoons lemon juice, oil, and hot sauce. Toss dressing with couscous mixture.

 Nutritional information per serving

Calories 202, Protein (g) 7, Carbohydrate (g) 29, Fat (g) 7, Cal. from Fat (%) 31, Saturated Fat (g) 1, Dietary Fiber (g) 4, Cholesterol (mg) 0, Sodium (mg) 164, Diabetic Exchanges: 1.5 starch, 0.5 fruit, 1 fat