Warm Couscous Salad

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Couscous is both a grain product and the name of a dish popular in Morocco and throughout North Africa. The product called couscous is made from semolina flour that has been moistened and then rubbed into tiny granules; it is steamed twice until soft and fluffy. The grain is steamed and then served with a savory stew, which may include fish, meat, or vegetables.

This recipe uses a quick method of simply soaking the couscous in boiling liquid to produce a starchy, pleasantly grainy texture. The calories, protein, and fat are all just a little higher than that of pasta.