FeelGoodFoodie · by Yumna Jawad★ 5.0 (71)
How to Cook Couscous
NUTRITION · PER SERVING12M COOK
CAL 27%·PRO 36%
CARBS 107G78% OF CAL
8G FIBER97G OTHER1G TOTAL SUGAR
FAT 4G7% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple guide to cooking couscous, whether small, medium, or large grain. Fluffy and tender when cooked in broth with oil and salt. A neutral side to accompany many mains.
sidemiddle easterndairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 cup Moroccan couscous
- 1 cup water/stock
- Pinch salt
- 1 cup pearl couscous
- 1 tablespoon olive oil
- 1 ½ cups water/stock
- ½ teaspoon salt
- 1 cup Lebanese couscous
- 3 cups water/stock
At a glance
PER SERVING · TIME 12M
CAL 27%·PRO 36%
CARBS 107G78% OF CAL
8G FIBER97G OTHER1G TOTAL SUGAR
FAT 4G7% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Cook
- 10m
- Sodium
- 409mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 176mg
- Calcium
- 31mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 409MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.