Adding flavor elements to couscous
I am diabetic and found a source for whole wheat couscous. I watch the Food Network some and see them add things like cilantro and toasted pine nuts to their couscous dish. What are some other additive combinations that you use? Since I should not eat white potatoes anymore, I'd really like a variety of couscous dishes to serve. TIA, Molly
I add sliced green onions, minced Italian-flat-leaf parsley, small dice of peeled/seeded cucumbers, canned-diced well drained fire roasted tomatoes, toss with a dressing of extra virgin olive oil and fresh lemon juice. I sometimes add some diced leftover chicken, sometimes use homemade chicken broth as part of the liquid used for the couscous. Hope you get a lot of good ideas; enjoy your couscous.
I like adding garlic (I love it, so more is better), finely chopped basil, and olive oil. Grate in a little Parmesan if you'd like. I usually toss in a vegetable, either broccoli or spinach.
I use this as a base and it works with various proteins. I use tuna (if using tuna in olive oil, skip/reduce any oil when cooking), chicken, or my favorite - garbanzo beans.
We own this book:
Might be worth your getting or getting from your local library - chock-full of ideas!
Couscous is so versatile that I think you should think about subbing it anywhere you'd use white rice/noodles/etc. So think of flavors that appeal and then add those. Are dried fruits off limits? Small amts. chopped, with nuts and scallions and a little olive oil and s&p is very good. Also try jazzing things up with flavored vinegars - very low sugar, high flavor (I'm digging fig vinegar right now).