What is the general consensus on the benefits of cous cous and do you have a favorite recipe?

Curried Apple Couscous is the only one I do, but it is one of my favorites.

I never really looked into the health side of it.

Thank you, that’s not a combination that would spring into my mind but as I read the recipe, it sounds pretty good. I will give it a try. Sure seems as if it would spark up the plain old cous cous! Thanks for sharing.

I use couscous anywhere I would use rice or other macaroni products. However I only use whole grain couscous, or a couscous with Omega 3’s in it to bump up the nutrition in it. Here’s a brand that is often found in health food stores: http://www.amazon.com/Hodgson-Mill-Couscous-Parmesan-6-6-Ounce/dp/B000FDMLZE

My employer loves serving it during dinner at her house. I think people like it as a variety, its texture and also, I enjoy pronouncing the name. Can you please pass the cous cous? Thanks for passing the cous cous. Boy this is good cous cous. More cous cous? Of cous.

Complex carbohydrates are a good thing.

“Semolina is among the healthiest grain-based products. It has a glycemic load per gram 25% below that of pasta. It has a superior vitamin profile to pasta, containing twice as much riboflavin, niacin, vitamin B6, and folate, and containing four times as much thiamine and pantothenic acid.” Source

Avoid squishy white carbs (white bread, bagels, donuts, muffins, etc).

We made tons over the summer, with fresh tomatoes, cukes, parsley, mint (very important) pine nuts and a lemon juice vinaigrette. Recipe – can be fiddled with

Here’s a similar recipe (tabbouleh) made with bulgur: You don’t even have to cook the bulgur. Just soak in in very hot water for 30 minutes or so.

Also check out quinoa. also good in tabbouleh.

In the cold weather, I cook some of these grains and throw them into various veggie soups. Cold quinoa with walnuts and dried cranberries (and whatever else strikes your fancy, like diced cukes) makes a very nice side salad with a decent vinaigrette.

I love cous cous. The little one, I am not fond of the big grain one, I think that is called Israeli cous cous.

I like it plain with just some salt to taste.

I also make it with a little extra olive oil, salt, and sauteed zuchini and mushrooms.

Another recipe my husband really likes is:
½ cup dry couscous
½ yellow squash diced (I use zuchini)
½ red bell pepper
1 tablespoon crumbled feta cheese
1 tablespoon chopped almonds
½ teaspoon mint
½ teaspoon olive oil
Salt and pepper to taste.

Prepare the couscous, then toss in all the other ingredients. I serve it with fish and salad on the same plate. My husband likes seered Ahi Tuna, I prefer Salmon. The salad dressing is 2 tablespoons oil, 2 tablespoons lemon juice, 1 talespoon dijon mustard, ¼ teaspoon dried thyme. I use romaine, kalamata olives and tomatoes for the salad.

I haven’t made that in a while, I think that will be my Sunday dinner.

I too am a lover of couscous and other grain based dishes : P

@JLeslie‘s preparation is a delicious classic!

Here’s some that I have yet to make, that sound wonderful.

Sundried Tomato Basil Couscous (if you want a vegetarian version, swap the chicken broth for your favorite veggie broth).

Mango Couscous

Pesto Couscous

Indian Spiced Couscous

Citrus Couscous with Pistachios and Mint

Couscous with Green Olives, Roasted Peppers and Capers

Roasted Corn and Garlic Couscous

Coconut Couscous (this sounds kind of Thai-inspired)

Couscous with Caramelized Onion

And this is the most amazing sounding recipe I could find Dried Cherry, Pistachio, Orange Cocoa,Chili Couscous It almost sounds like the flavors of Mexican mole!

Bon Apetite!

Wowow! Thank you all for your help, I can’t wait to try some of these. I am sure it will perk up the blandness!

Cheers mateys!

I avoid carbs too but whole grain couscous as @gailcalled points out is very healthy. I love how it cooks so quickly.
You asked for favorite recipes and this is one of my hands down, all time favorites. I got it from the newspaper when Pierre Franey was still doing his 60 Minute Goumet column in the New York Times. I have cooked this countless times. It is very easy once you have all the spices mixed. Luckily I found it in the archives so I can post the link.
Tuna Moroccan Style with Couscous

@JLeslie: What’s a little couscous vs. a big grain one?

@gailcalled Israeli Couscous is generally quite a bit bigger (maybe the size of bee-bees up to the size of peas) compared to regular cous cous, which are more the size of sesame seeds.

You can see Israeli Couscous Here

Is anyone starving? It’s dinner time here, and now I’m craving couscous!!!