Always check the labels of the products you use.
Method
- 1
Bake. Adjust oven rack to middle position and heat oven to 350℉ (175℃). Tip in couscous and pour the liquid over top in a 9- by 33 cm baking dish.
- 2
Mix. Use your hands to mix the couscous uniformly, making sure all the grains are moistened. Leave to sit at room temperature till all liquid is absorbed, around 15 minutes.
- 3
Step 3. Use your fingers (or a fork) in order to separate the grains of couscous till light, fluffy, plus well separated. Check their consistency—this grains should be plump yet still hold their shape when pushed among two fingers.
- 4
Blend. Add 1/2 cup of stock, broth, or water, leave to sit for 15 extra minutes, and fluff again if your couscous is still hard. Tip in salt plus olive oil or melted butter to grains plus use fingers to blend well.
- 5
Bake (2). Cover tightly with foil and bake till couscous grains are fully tender plus hot, 30 to 35 minutes. Fluff using a fork plus taste and add salt if it needs it with salt.
- 6
Finish. Serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low saturated fat: 1.1 g saturated fat per 100 g, 2.8% of energy (limits ≤ 1.5 g and ≤ 10%)
- Sugar-free: 0.3 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 106 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 389 kcal |
| Protein | 11 g |
| Carbohydrate | 66.4 g |
| of which sugars | 0.3 g |
| of which free sugars | 0 g |
| Fat | 8.1 g |
| of which saturates | 1.2 g |
| Fibre | 4.2 g |
| Salt | 0.71 g |
Protein per 100 kcal
2.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
