Dani Spies

Because couscous cooks so quickly (in about five-ten minutes) it makes for a super convenient alternative to grains and pasta.  And just like pasta, you can buy whole-wheat couscous OR stripped-down-nutrient-void-"white"-couscous.  I highly recommend the whole wheat:).

Now, when it comes to nutrition, I know that it's "different strokes for different folks".  Some people can sit down to a big bowl of pasta and be good to go BUT I'm not one of them.  I find I do  much better when I balance my protein, fats, and carbs.  Too many carbs for me and I tend to eat more than usual, get hungry faster, crave sweets, and over all feel pretty crappy.

So what's my point?  For me, a dish like this one is a SIDE dish, not a main meal and not what my meal is based around.  I would serve this with some type of veggie and a piece of fish or chicken.  The flavors in this couscous would also go really well with pork.

The great thing about this dish is that you can really take it a hundred and one different ways.  Want a little spring flair?  Skip the rosemary and add some mint!  Want to go Greek?  Swap in some oregano, black olives and feta cheese.  OR how about Italian?  Try some basil, pine nuts and tomatoes.  Whatever you have on hand will work, just have fun with it.

Do you guys have any favorite couscous combinations?  Maybe one of your favorite go-to flavors?  If so, I'd love to hear them!