That’s what my kids yell when they see me preparing it. Whether it’s the small grains of couscous or bigger Israeli couscous, they adore the highly adaptable cousin of pasta. And when it’s a variety that is spiked and laced with veggies and herbs? All the better.
My Mint Pea Couscous
is a new favorite. It combines a pesto-like herb concoction that includes mint, basil, almonds, lemon zest, garlic and olive oil.
The mint flavor is present, but it’s not overpowering (the basil helps a lot with the balancing of it). And then sweet sugar snap peas are mixed in as well, adding a touch or crunch and, of course, sweetness.
What I love about couscous (and my kids love about it too!) is that it’s so easy to flavor. You can instantly bump up the favorite with mix-ins, but you can also give it a lot of flavor by cooking it in a good chicken stock or the like. Heck, you could probably even make drunken couscous by cooking it in red wine -- though I haven’t tried that yet.
Serve couscous with chicken, fish, beef -- whatever. And it can be served hot or cold, making it great for picnics or packing lunches.
Recipes with Couscous
Like the taste of couscous? Try some more couscous recipes:
Featured recipe: Mint Pea CouscousSarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.
What's your fave way to eat couscous?