Saturday 14 August 2010


Couscous/蒸粗麦粉[zhēng cū mài fěn]

Serves 2

Preparation & Cooking Time: 10 minutes

- 1 cup of couscous
- 1 cup of water

1. Bring to boil the water.

2. Add in couscous, stir to mix well, take it off the stove, cover and set aside for 5 minutes.

3. Serve.

Nutritional Value:
Although frequently compared to as a substitute for rice, couscous is actually a pasta and not a whole grain, it’s not as rich in vitamins and minerals as some whole grains such as quinoa. It’s a decent source of thiamine and niacin – and an excellent source of the antioxidant mineral selenium. On the plus side, it is fat-free and a decent source of protein – with a full cup of cooked couscous containing six grams of protein. It has only two grams of fiber, which is lower than the fiber content of whole grains such as quinoa and barley which have a similar texture when cooked. A full cup of cooked couscous has 176 calories.

Additional Information:
Couscous looks like small rice, but actually belongs to the pasta family. Couscous is a type of semolina originating from North Africa, consisting of granules of crushed durum wheat. It is a super easy dish to prepare and very tasty. This is super-convenient for working moms. On days when I forget to make rice, or run out of time, I will make couscous.

Couscous is eaten in France and Denmark, although not in Daddy's family. But I will make it once in a while in our home, as it saves time and I would like J to grow up with multi-cultural experiences and respect for other cultures.

I choose only the full-corn version of couscous as it is healthier.


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