Ingredients: Semolina.

Couscous is a national dish of Algeria & Morocco made from semolina, a hard wheat, by rolling and steaming.

To Prepare: Saute 1 1/2 c. Couscous in 2 Tbsp butter for 5 minutes. Add 2 cups boiling water or bouillon, cover, simmer 5 minutes. Salt to taste. Delicious with raisins, onion, fish, or meat added. Can be used as rice or bulgur substitute as well. Enjoy as a cereal, a side dish or a main dish!

Nutrition Facts: Serv. Size: 1/3 cups (58g), Servings: 7, Amount Per Serving: Calories 220, Fat Cal. 0, Total Fat 0g (0%DV), Sat. Fat 0g (0%DV), Trans Fat 0g, Cholest. 0mg (0%DV), Sodium 5mg (0%DV), Total carb. 45g (15%DV), Fiber 3g (12%DV), Sugars 0g, Protein 7g, Vitamin A (0%DV), Vitamin C (0%DV), Calcium (2%DV), Iron (4%DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Further Info:

Properly cooked couscous is light and fluffy, not gummy or gritty. Traditionally, North Africans use a food steamer (called an  ataseksut in Berber, a kiskas in Arabic or a couscoussier in French). The base is a tall metal pot shaped like an oil jar in which the meat and vegetables are cooked as a stew. On top of the base, a steamer sits where the couscous is cooked, absorbing the flavors from the stew. The lid to the steamer has holes around its edge so steam can escape. It is also possible to use a pot with a steamer insert. If the holes are too big, the steamer can be lined with damp cheesecloth.


This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.


Original recipe yields 8 servings
Ingredient Checklist
Instructions Checklist
  • Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.

  • In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.

  • Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Per Serving Recipe Nutrition:
253 calories; protein 10.3g; carbohydrates 41.1g; fat 5.8g; sodium 414.7mg.