Fresh and flavorful couscous

While visiting Morocco in the 1930s (North Africa is not far from Sicily where he was staying with family), my grandfather became enamored with a native pasta dish called couscous. In America…even in the melting pot of New York City, he rarely found this treat, save at the home of friends from Africa who would bring small amounts of the pasta back when they traveled home.
Today, couscous is available in boxes at just about any grocery store.
Couscous is as old as pasta. In fact, many historians argue that these little pellets of semolina (from the heart of the durum wheat) flour date back to the 10th century. Because it is so tiny, it cooks very quickly (five minutes or so) so it’s perfect for those times when you want to eat fast.
Not only do the tiny dots of pasta melt in your mouth with a great flavor, but they only have about 2 grams of fat, plus no sugar, 2 grams of fiber and 6 grams of protien per cup.

Couscous is a very versitile pasta. It goes well with vegetables or fruit (or both). A light tomato sauce complements it well. You can mix it with a bit of vinegar and olive oil and some left over veggies and you have a meal faster than you can go through one of those drive-through places.

Vegetable Couscous

1 cup couscous
1 cup yellow squash
1 1/2 cups water or white wine
2 tablespoons lemon juice
1 cup sliced celery
1 1/2 lbs tofu, cubed
1/2 cup golden raisins
1 onion, chopped
2 teaspoons dried oregano
1 cup sliced mushrooms
1/4 teaspoon basil
1 teaspoon paprika
1 teaspoon salt
Pepper to taste
Zucchini, thinly sliced for garnish

• In large pan, brown tofu, onion, yellow squash, and mushrooms in the liquid (water/wine). Add remaining ingredients, bring to boil, cover and simmer for 40 minutes.
• Boil 1 1/2 cups water, pour over couscous, stir, cover, let stand for 5 minutes or until all the water is absorbed.
• Put the vegetables over steaming couscous.