Moroccan Couscous

Side Dishes.
A staple in Morocco, couscous is made from semolina wheat and looks like a grain. A quick-cooking variety, which only needs to be soaked in boiling water, is now available in most health food stores and some supermarkets. Look for the whole-wheat variety. Follow package directions for amount of liquid to add or, if bought in bulk, the following recipe.

Moroccan Couscous


Quantity Ingredients
2 cups (500 ml) chicken stock or water
2 tsp (10 ml) olive oil
1 1/2 cups (375 ml) quick-cooking couscous
to taste salt and pepper


In a saucepan, bring stock and oil to boil.

Add couscous and salt and pepper to taste.

Cover and remove from heat; let stand for 5 minutes.

Fluff with fork and serve hot.

Makes 6 servings 

Nutrition information per serving: 148 calories, 6g protein, 2g fat, 0g saturated fat, 25g carbohydrate (1g dietary fibre), 291mg sodium, 79mg potassium

Recipe from Lighthearted Everyday Cooking by Anne Lindsay with the Heart and Stroke Foundation of Canada, published by MacMillan Canada.