Wholewheat Couscous

Monday, February 8, 2010

Couscous is probably a bit of a mystery for most of us. It lurks in deli counters and in other people lunches. Whole wheat couscous is a great accompaniment to many dishes. It soaks up the stock and fluffs up to make a great filling side dish. The best thing about couscous is that’s it’s prepared without cooking which is ideal for midweek meals.

The following recipe makes fluffy couscous for two people.

• 150g brown couscous
• 1 vegetable or chicken stock cube
• 5g / 1 teaspoon of low fat buttery spread
• ½ pint of water
• Salt and black pepper to taste


  1. Add the couscous to a large bowl and add the butter.
  2. In a separate jug, add the stock cube to ½ pint of boiling water and stir well to make sure it’s dissolved.
  3. Add the prepared stock to the couscous and stir well.
  4. Cover the bowl (a big plate works well or cling film if you're feeling fancy) and leave for 5 minutes until the liquid is absorbed.
  5. Taste the couscous and add a little salt and pepper to taste.
  6. Stir well then divide between two bowls and serve.

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