I was introduced to couscous while having dinner at a friend’s house late in 2009. Before that I didn’t even know this delicate versatile dish even existed (remember I don’t cook). However since that night, it’s become a staple in my pantry and another go-to meal when I need a quick fix for lunch or dinner.
I love cooking with couscous because of its nutritional value. Pasta might also be easy to make but couscous is by far the healthiest grain. It contains twice as much riboflavin, niacin, vitamin B6, and folate, and four times as much thiamin and pantothenic acid.
Israeli couscous also looks appealing as a dish. It’s toasted in an open-flame oven which gives it a unique nutty flavor. It takes about 8-10 minutes to prepare and can be seasoned with salt for flavor. I add a bit of butter to the water to bring out more flavor. To the couscous, I added a bag of Trader Joe’s Organic Foursome (this is an unfortunate name for carrots, corn, green beans, and peas but I try to ignore that). I cook the veggies in butter, lemon pepper, and dill and occasionally top the plate with asiago cheese. The entire prep work and cook time is 15 minutes with enough leftovers for the next day.
I love that it’s quick, simple, and healthy. Prep work is minimal which means less clean up and considering the unique blend of flavors it’s also a delicious meal or can be served a side dish with any meat.