Couscous

Couscous is a common ingredient in North African and Middle East cooking. It is made from semolina and is considered neither a pasta nor a grain. It has more riboflavin, niacin, vitamin B6, folate, thiamine and pantothenic acid than pasta and more protein than rice.  Couscous available locally has been parboiled, meaning it has been steamed and dried, making cooking time for you at home very short. Couscous needs only 5 minutes to cook, making it perfect for a quick meal.  Couscous is good hot or cold, and can be substituted for quinoa, rice, or pasta in a variety of dishes.  It keeps well for at least a year in your pantry.

I tried couscous in this summer salad recipe:

 Chicken Quinoa (or Couscous) Salad

2 cups uncooked quinoa, rinsed and drained (or couscous)
2 cups broccoli florets
2 cups cooked, cubed chicken breast
1/2 cup diced yellow or red sweet peppers or bell peppers
1/4 cup fresh shredded Parmesan cheese
1/4 cup extra virgin olive oil
1 1/2 tablespoons lemon juice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 avocado, diced
1. Cook quinoa according to package directions. Transfer to a large bowl, stirring every 5 minutes to break up. Let cool for 15 minutes. Or use couscous, cooked according to package directions and cooled.
2. Place broccoli, chicken, peppers, and Parmesan cheese into a large bowl. Add quinoa and stir to combine.
3. To prepare dressing, place olive oil, lemon juice, salt and pepper into a medium bowl, whisking to combine. Pour over quinoa, stirring then gently stir in cubed avocado.
4. Refrigerate until ready to serve.
Makes 8 servings