Spring pasta with an ancient history

My hubby -- the less than adventurous eater -- kept refusing to taste recipes with couscous. I finally asked why. "I don't like all those weird grainy things you eat," he announced. I had to laugh.

In case you also don't know...cousous is pasta. Technically, it's steamed balls of durum wheat semolina.

It's been eaten, pretty much unchanged, in North Africa since 200 BC. Of course, back in those days (probably into the 20th century) it was rolled by hand. Today, it is made by machine.

Couscous is hearty and it easily absorbs the flavors of the spices and other flavorings you put in the dish. 

Though it is high in carbs, it's  fairly healthy. A cup of couscous contains over half your daily recommended intake of selenium, a powerful antioxidant that helps fight inflammation. It is also a good source of fiber.

I like this Spring recipe, with bright lemon and fresh scallions.

Lemon Couscous

Makes 4 servings

• 1 1/4 cups of water
• 1 cup of Pearl Couscous
• 1/2 teaspoon of coarse salt
• 1 tablespoon of olive oil
• 1 cup of scallions, white and green parts, sliced
• 2 garlic cloves, crushed
• 1 tablespoon of lemon juice
• 1 teaspoon of lemon zest
• Salt and pepper, to taste

1. Boil the water. Add the couscous and 1/2 of a teaspoon of salt.
2. Cover the pot and drop the heat to low. Simmer it for 10 minutes, stirring a couple of times.
3. In the meantime, saute the scallions in the olive oil for 5 minutes. 
4. Add the garlic and lemon zest and cook for another minute.
5. Add the scallion mixture into the couscous, add the lemon juice and season with salt and pepper.

All you need

Yum

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