Cous-Cous (pronounced koose-koose) consists of small grains of pasta that is cooked and served like rice. It is a staple in many cuisines throughout the world. It is light and fluffy in texture, and easy to combine with many spices. It has become more and more popular in the US. I found Near East Cous Cous and fell in love. Sure, you could take plain cous cous and mix in your own brand of spices, but these are so quick and easy, it's a perfect meal for someone like me. (As much as I love working with food, I don't enjoy cooking elaborately for myself, so quick and simple is good.) These little guys plump up and are ready to eat in 5 minutes. The whole box has 6 grams of fat when prepared, and it's enough for two adult entree-sized portions. I prepare it without the added butter or oil, and it's just as delicious.
My favorite two flavors are Parmesan and Roasted Garlic and Olive Oil. For this "recipe" I used Parmesan. It's got a nice cheesiness to it that pairs nicely with the shrimp.
Parmesan Cous-Cous with Garlic-Lime Shrimp
1 Box of Near East Parmesan Cous-Cous
Frozen Cooked Shrimp (salad size is nice, but I've gone up to cocktail 26-30 count)
Prepare cous-cous according to packaging. While you're waiting for those delicious yummy kernels of pasta to puff up to perfection, thaw your shrimp under luke-warm water. (Since this isn't a cocktail, we don't need to use cold water. However, using scalding hot water could cook your shrimp further) Once the shrimp is thawed, remove the tails (if any) and place in a prep bowl. Drizzle with lime juice (you could also do a marinade before hand) and sprinkle with garlic salt. Toss to coat.
Fluff your cous-cous with a fork and incorporate shrimp. Enjoy!
Shrimp are a good source of protein and low in fat, so this is a wonderful, quick, low fat meal to enjoy. You could also make it as a kicked-up side dish.
How about you? Do you like cous-cous and how do you prepare them?
I've only had cous-cous once and it was only ok, but I've actually been thinking about making some as I'm trying to stick to healthier stuff too. Gonna try this soon, methinks.
ReplyDeleteIt's worth another try. The cous-cous you buy in the deli of your local supermarket is usually cold and grainy and undercooked. When you make it yourself it's fresh and fluffy. Especially when it's paired with your favorite flavors.
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