2 quick and healthy couscous recipes

Couscous is a versatile dish that you can manipulate to meet almost any preference.  Try these options and add flare to your table.

Preparation time 5 minutes

Cooking time 10 minutes

Serves 6

Getting it together

• 5 ml (1 tsp) olive oil
• 1 garlic clove, minced
• 75 g (1/3 c) chopped dried apricots or golden raisins
• 0.5 g (1/8 tsp) caraway seeds
• 0.5 g (1/8 tsp) ground cardamom
• 0.5 g (1/8 tsp) ground cumin
• 0.5 g (1/8 tsp) ground coriander
• 0.5 g (1/8 tsp) turmeric
• Pinch of ground black pepper
• Pinch of cayenne pepper
• 550 ml (2 1/4 c) low-sodium chicken broth or vegetable broth
• 375 ml (1 1/2 c) quick-cooking couscous
• 75 g (1/3 c) shelled pistachios
• 30 g (2 tbsp) chopped fresh mint and/or parsley

Getting started

1. Heat the oil in a medium pot over medium heat. Add the garlic, apricots, caraway, cardamom, cumin, coriander, turmeric, black pepper and cayenne. Cook for one minute.
2. Add the broth and bring to a boil over high heat. Stir in the couscous and remove from the heat.
3. Cover and let stand until the liquid is absorbed, about 10 minutes. Fluff with a fork and stir in the pistachios and mint and/or parsley. Serve warm and enjoy!

Nutritional information per serving: 177 Calories, 5 g Fat (1 g Saturated Fat), 30 g Carbs, 8 g Protein, 3 g Fibre, 0 mg Chol, 29 mg Sodium, 24 mg Calcium

Preparation time 10 minutes

Cooking time 10 minutes plus 10 minutes standing

Serves 6

What you need

• 5 ml (1 tsp) extra-virgin olive oil1 onion, chopped
• 2 garlic cloves, minced
• 4 medium zucchini, about 750 g (1 1/2 lbs), finely chopped
• 350 g (1 1/2 c) fresh or frozen corn kernels
• 30 g (2 tbsp) chopped fresh thyme
• 600 ml (2 1/2 c) chicken or vegetable broth
• 350 g (1 1/2 c) quick-cooking couscous20 grape tomatoes, halved

What you need to do

1. Heat the oil in a large skillet over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and zucchini and cook until the zucchini is beginning to soften, two to three minutes. Add the corn and thyme, and cook for one minute.

2. Add the broth and bring to a boil over high heat. Stir in the couscous and remove from the heat.

3. Cover and let stand until the liquid is absorbed, about 10 minutes. Fluff with a fork and gently stir in the tomatoes. Serve warm or refrigerate for up to two days and serve cold. The options are wide open. Most importantly, enjoy those flavours.

Nutritional information per serving: 182 Calories, 2 g Fat (0 g Saturated Fat), 37 g Carbs, 8 g Protein, 5 g Fibre, 0 mg Chol, 426 mg Sodium, 38 mg Calcium