Fun facts about couscous:
1.Couscous is made from semolina, obtained by coarsely grinding the heart of robust wheat. Originating from the wheat’s inner seed, and containing all the rich goodness and protein of the wheat germ, semolina is wheat’s finest product.
2.Historians differ as to the origins of couscous. Some say it was a staple in North Africa since the 9th and 10th centuries. Other claim that already in the 2nd century BC it was prepared by the Berbers residing in the Atlas Mountains before North Africa was populated by Arab peoples. It is known that in the 10th century couscous arrived in Sicily, and eventually even reaching Brazil.
3.One cup of couscous provides 35% of your recommended daily requirement of nutritious fibers. It also provides a range of vitamins from the vitamin B group along with the minerals needed for its efficient absorption into the body.
4. One cup of cooked couscous contains 200 calories, 12% of which is accounted for by protein, 87% is from starch, and only 1% fats.
5.Symbolizing luck, blessings and abundance according to North African tradition, couscous is prepared to celebrate a house warming or a holiday
I can’t think of anything interesting to write…can you tell? I feel easily distracted today and have been getting carried away listening to old Bridget Bardot albums and not focusing very well on writing this post. sorry.
I was actually REALLY surprised how easy it is to make couscous (who knew!). It’s so easy I didn’t even believe it and had to check 3 or 4 different sites to make sure it wasn’t wrong.
- To start, measure out your couscous. Pour it into a heatproof bowl or pot with tight lid.
- Add hot water – the general proportion is 2 parts couscous to 3 parts water. So for 1 cup of couscous you’ll need 1 1/2 cups water.
- Cover bowl with plastic wrap or lid and let sit for 10 minutes.
- Fluff with a fork before serving!! THAT’S IT!! FOR REAL!
- cooked couscous
- 1 med/lg sweet potato
- 1 lg carrot
- 1 small/med white onion
- 1 can of red kidney beans
- goat cheese
- fresh basil
- Chop up a med/lg sweet potato and a big carrot (into bit size pieces), smash 2 cloves of garlic
- Toss the vegetables in a little oil with some salt and pepper, pop in oven
- In a frying pan caramelize onions (while the vegetables roasted)…I’m actually not patient enough for this whole onion caramelizing thing..and in the end…I really don’t think you even notice it.
- When vegetables are soft and starting to brown throw them in the cooked couscous with the onions and the can of kidney beans (rinsed).
- Crumble some goat cheese and rip up some basil leaves, that’s it!
I actually made this for tomorrows dinner. I’m going to be crazy busy and we are trying to make healthier choices so instead of ordering something when I get home or grabbing something quick (that I’ll regret later) I made it today and popped it into the fridge…..To be honest, I don’t know if it will make it ..I’ve been finding reasons to wander into the kitchen grabbing forkful’s since I made it.
Bridget Bardot : http://www.youtube.com/watch?v=-Mxa-lAfx78