Wednesday, April 21, 2010

WFMW ~ Cooking With Couscous

Cooking with couscous definitely works for me!  It's easy to fix and easy to make quick healthy recipes with it.  Never heard of couscous?  It looks like a small grain, but is actually pasta.  You can find it in your grocery store near the pasta or rice.  It cooks very quickly.  In general, if you just want some plain couscous with your meal (maybe w/ some butter) - you boil the water, then add in the couscous, remove from heat, cover, and it's ready in 5 minutes!  My family loves it!

Some couscous recipes I enjoy are:

*This one is on my other blog.  You could make the recipe healthier by using a Light Caesar dressing and using less Parmesan cheese in it.

I have another easy healthy couscous side dish to share with you today!  It's from my old BHG New Dieter's Cook Book.  It's so easy to make for a side dish since I always keep the ingredients on hand!

Herbed Couscous

1 tablespoon butter
1 cup water
1 tablespoon snipped fresh parsley (or 1/2 tablespoon dried parsley)
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/8 teaspoon dried oregano, crushed
Dash pepper
2/3 cup couscous

In medium saucepan, combine all ingredients except couscous.  Bring to boiling; remove from heat.  Stir in couscous.  Let stand, covered, for 5 minutes.  Makes 4 servings.

Per serving: 108 cal., 3 g fat, no fiber info given, about 2 WW pts

The original recipe calls for sauteed fresh mushrooms to cook with the water and herbs at the beginning and adds in chopped tomato at the end.  Feel free to add those in - I just like to make this on the spur of the moment and not have to worry about having the veggies to add.  You could also add in whatever veggies you like!
If you haven't had couscous, I hope you give it a try.  Do you already cook with it?  What are your favorite couscous recipes?

For more Works-For-Me-Wednesday tips, be sure to stop by We Are THAT Family!

Have a healthy day!
Lisa  :)


  1. Found you on WFMW, Thanks for the recipes. I hope to try one soon. We went on a trip to Paris a couple of years ago and ate at the most delightful Moroccan restaurant and I still crave the couscous sometimes.

  2. My family loves couscous! We get the whole-wheat kind, which is nutritious without the gritty texture some whole grains have. You can up the nutrition by mixing into the finished couscous some nutritional yeast flakes along with olive oil or butter. That is especially good with dill, diced tomato, and just a little black pepper.

    Leftover couscous is fun to sprinkle on soup, instead of crackers, especially if you heat it just a moment in a frying pan to make it toasty!


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