Couscous is made from “semolina” (known as wheat’s finest product!); coarse purified wheat originating from the wheat’s inner seed, which contains protein and goodness of the wheat germ.
Couscous is mainly enjoyed by combining herbs, spices, vegetables and meats. It is versatile and can be a healthier substitute for other starchy carb choices.
Try including couscous in cold salads, soups and stews, stuffed into peppers, onions, eggplant and tomatoes, or veggie burgers for added density. This ingredient makes a tasty patty cake too, both savory and sweet!
Serves about 6
- 2 T Safflower Oil
- 2 ⅔ cup Pearl Couscous
- 1 ½ t Ginger
- ½ t Pepper
- ½ t Allspice
- ½ t Cinnamon
- ½ t ground Cloves
- ½ t Nutmeg
- ½ t Coriander
- ½ t Cardamom
- ½ t Turmeric
- 1 T Salt
- ⅔ cup Dried Fruit
- 2 ⅓ cup Water
- ⅔ cup Orange Juice
- 4 cups Spinach
- Warm oil in a pot over medium heat.
- Add couscous and stir for 2 minutes to lightly toast the couscous and be careful not to burn.
- Add spices, salt, dried fruit, juice and water.
- Cook and stir occasionally until liquid is absorbed (about 15 minutes).
- Turn off heat and fold in spinach.
NOTE: Add an optional tablespoon of butter or vegan butter. Serve warm as a side or cool and eat as a salad.