Back To Basics: Whole Wheat Couscous

Back To Basics: Whole Wheat Couscous 2

I absolutely love couscous! It is a staple of North African cooking, which of course brings back memories of my childhood. I use whole wheat couscous, rather than just plain couscous because it is higher in fiber and protein and it tastes just about the same. The “trick” with cooking couscous is to make sure that each grain is light and fluffy and not clumpy! This easy no-cook prep ensures that it’s just perfectly that! If you want to use couscous, cold, in a salad, here is another no-cook prep I recommend.

Prep time: 5 mins

Serves: 2 cups cooked


¾ cup whole wheat couscous (dry)

2 Tbsp olive oil

1 cup boiling water


1. Place dry couscous and olive oil in a small bowl and stir with a fork to coat the grains.

2. Pour boiling water over the oiled couscous and gently stir.

3. Cover and let sit for 5 minutes.

4. Fluff up the couscous with a fork before serving.

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Catherine is the founder of Cuisinicity- Love the Food That Loves You Back, a website where good food and good health come together in a way that is feasible for today’s busy families, as it has been for hers (Catherine and her husband, Nutrition expert Dr. David L. Katz, have 5 children!). Catherine’s recipes have been widely featured in national media, including ABC News, O Magazine, Eating Well, Prevention Magazine, Woman’s World, Fitness, Shape, and many others. She is the co-creator of the Nutrition Detectives™ food label literacy program, now in use by thousands of schools all over the world and has collaborated in the production of other health promotion programming, including the Unjunk Yourself® music video program.