Couscous is a fast food, but not the kind that gets nutritionists up in arms.
Most varieties of couscous can be rehydrated with hot water and ready to eat in about 5 to 10 minutes.
And though it looks like a grain, couscous really is more like a pasta. It is made from crushed granules of semolina flour that are bound together with water, then dried. It has no added fat.
On its own, couscous is rather bland. But it makes an excellent foundation for more flavorful recipes, such as pilafs and salads.
Mixed with other ingredients it makes an excellent side dish; plain it is perfect for soaking up tasty sauces.
Plain couscous can be purchased in boxes containing enough for one meal, or in bulk in many natural food markets.
Whole-wheat couscous, which takes about the same amount of time to prepare as plain, is particularly flavorful and nutritious.
There also are numerous flavored couscous mixes sold alongside other prepared rice and pasta dishes.
But it’s easy and inexpensive to make your own savory couscous mixes using dried and dehydrated ingredients. Sun-dried tomato and parmesan couscous combines the Mediterranean flavors of pungent grated cheese and toasted pine nuts with dried minced onion and mixed herbs.
The mix can be prepared in about 10 minutes and keeps for a month refrigerated. This makes it convenient to have on hand for weeknight dinner. Add cooked chicken or diced seasoned tofu and it becomes a healthful meal.
