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Healthy Couscous for SBF forummers

scroobal

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I wonder if anyone has tried couscous at home. It is a food base like rice, pasta and noodles but more healthy in glycermic terms, more protein than Pasta and Rice and less fat than both. It is semolina which is derivative from wheat milling. Learnt it from the French but comes from the North African coast such as Algeria.

Interesting its a lot easier to cook and in small portions unlike rice.

It goes well with asian dishes both meat and vegetables.
 
ya i have eaten couscous and it is healthy stuff. Nice and light too.


I wonder if anyone has tried couscous at home. It is a food base like rice, pasta and noodles but more healthy in glycermic terms, more protein than Pasta and Rice and less fat than both. It is semolina which is derivative from wheat milling. Learnt it from the French but comes from the North African coast such as Algeria.

Interesting its a lot easier to cook and in small portions unlike rice.

It goes well with asian dishes both meat and vegetables.
 
Though I heard about and thought it was some dessert. Had no clue until I saw it in France. All over in various dishes. I too was attracted by how light it is.


ya i have eaten couscous and it is healthy stuff. Nice and light too.
 
_10167_algeria-couscous-3-6-2004.jpg
 
good if you are the sort that prefer not to have the heavy carbs for dinner.


Though I heard about and thought it was some dessert. Had no clue until I saw it in France. All over in various dishes. I too was attracted by how light it is.
 
Anyone ever made it at home? Would like to try it out.
 
I thought it was an exotic dish only confined to the Med. Got be more aware of my surroundings. I always struggled with a staple or base may it be rice, bread or pasta. Finally found something light and healthy as a base.

By the way, its an excellent picture as you have captured 4 generations in a quaint cafe with rays of sunlight coming thru. The old geezer on the left far corner reading something, mum and her kids with food and the yuppie. Look at the mood. If only Singaporeans realise why people migrate to such places.





I just had that at the cafe next to this one a couple of days ago.

http://www.sammyboy.com/graphics/takapunaP5060252.jpg
 
I thought it was an exotic dish only confined to the Med. Got be more aware of my surroundings. I always struggled with a staple or base may it be rice, bread or pasta. Finally found something light and healthy as a base.

By the way, its an excellent picture as you have captured 4 generations in a quaint cafe with rays of sunlight coming thru. The old geezer on the left far corner reading something, mum and her kids with food and the yuppie. Look at the mood. If only Singaporeans realise why people migrate to such places.

I don't like Australia. It is too white, racially and culturally. There are places exactly like this all over America too, except they have a lot more colour in them and the music (soul, r&b, latin pop) is better too.
 
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I don't like Australia. It is too white, racially and culturally.

What a load of crap.:rolleyes:

Take a trip to Sydney or Melbourne and come back and type the same words with a straight face.
 
Erection is right about the pronounciation.

To make it, put some in a pan, pour boiling water to just cover it and leave it to rest for 5 min. Then place it on the cooker for 2 mins on light heat. Then use a fork to fluff it up. And you have it. Very easy.


By the way, how do one pronounce couscous?
 
ah....voila !!:)

To make it, put some in a pan, pour boiling water to just cover it and leave it to rest for 5 min. Then place it on the cooker for 2 mins on light heat. Then use a fork to fluff it up. And you have it. Very easy.
 
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