Couscous

[LiL MaMa]

Is couscous as healthy for you as quinoa? :huh:

[georgi]

I would think so. Not sure. I loooooooved cous cous, and now I can't have it anymore, and we made quinoa last week with chicken, onions, peppers and cucumber...holy crap...it tasted JUST as good as when we made it with cous cous if not better! I really liked it! I am looking forward to doing more with it. :)

[HoopsTer]

I LOVE Quinoa. I eat it as a breakfast cereal, on my salads and as a grain for dinner too. :lol:

I just found this:

Wednesday’s Label Review: Couscous vs. Quinoa
Most of us have eaten, or at least have heard of couscous, a coarsely ground semolina pasta originally from northern Africa. Made from wheat, but easily mistaken as rice, couscous is a good source of B vitamins and the antioxidant selenium, which works together with vitamin E to maintain thyroid functioning and a healthy immune system. This “grain” is most often used in salads, mixed with fruit or vegetables, or as a side dish with meat, chicken, or fish. The whole wheat version of couscous is available in some grocery stores and most health food or specialty food stores, and makes a good choice nutritionally as it contains more than double the fiber and 20% more protein than the regular kind. It also contains more fat (mostly unsaturated—the good kind). Keep in mind to buy whole wheat couscous to get all the benefits of fiber and protein.



While couscous is a pretty standard food commodity, quinoa is a lesser known, recently rediscovered, grain-like seed. A close relative of green leafy vegetables like spinach and Swiss chard, quinoa contains all 9 essential amino acids making it a complete protein, so it’s perfect for vegetarians. (Couscous is not a complete protein.) Quinoa is also high in many minerals including potassium and manganese, a key player in the body’s absorption of nutrients. Once considered the “gold of the Incas,” quinoa is fluffy, creamy, and slightly crunchy, similar to couscous, and can be prepared in similar ways. When compared side by side, see for yourself how these 3 healthy options stack up.

Quinoa
http://ignite.lumenos.com/blogs/daily_health_blog/Quinoa.gif

Whole Wheat Couscous
http://ignite.lumenos.com/blogs/daily_health_blog/Whole-Wheat-Couscous.gif

(white) Couscous
http://ignite.lumenos.com/blogs/daily_health_blog/Couscous.gif


Note that the couscous is for 1oz and the Quinoa is a 1/2 cup. I think that's a significant difference.

I would choose quinoa for the fiber and protein content. :)

[irieday]

Good info.
I have never had cous cous but I love Quinoa.

[LiL MaMa]

Thanks terra. I tried couscous and while I thought it tasted good I still prefer quinoa

[sure-ur-rightdancer]

I love how fast it is to make cous cous - unlike lots of other grains it literally takes 5 minutes! I make both (as well as mixes of grains) but I have to say since one of my cooking issues is getting the whole meal finished at the same time couscous has saved my butt a few times!

[LiL MaMa]

I love how fast it is to make cous cous - unlike lots of other grains it literally takes 5 minutes! I make both (as well as mixes of grains) but I have to say since one of my cooking issues is getting the whole meal finished at the same time couscous has saved my butt a few times!

:lol:

[georgi]

I always liked the parmesan cous cous. I'll have to throw some in next time we make quinoa. Mmm!

edited to say throw in parmesan cheese, not cous cous. :lol:

[HoopsTer]

i am not really a fan of regular couscous. (the teeny tiny kind) I prefer the mediterranean (big balls) couscous. I am sure that's not as healthy for you. :lol: Though Stephen does make a delicious couscous stew. I should have him try it with the big balls or quinoa next time.


Quinoa is easy and quick to prepare, the only difference is rinsing it first.

[Jam Fan]

isn't couscous just a kind of wheat pasta?
where quinoa is a nutrient dense whole grain.

[HoopsTer]

isn't couscous just a kind of wheat pasta?
where quinoa is a nutrient dense whole grain.

Yup.
That's why quinoa has higher fiber and protein and couscous has almost none.

It's hard to compare couscous to quinoa- I think something like quinoa and buckwheat would be a better comparison.

[moonstone]

Why does quinoa have so many calories I wonder?

[Jam Fan]

Why does quinoa have so many calories I wonder?

i just weighed a half cup of quinoa and its a bit over 3 ounces.

[sure-ur-rightdancer]

Why does quinoa have so many calories I wonder?
if you are looking at what Terra posted above its different serving sizes - 1/2 c for quinoa and only 1 oz for cous cous I know that 8oz = 1 cup but thats for liquids - not sure what the deal is for solids? if its the same multiply the cous cous by 4

[fire_rocket]

So how do you guys prepare your quinoa? And how do you eat it? I made a quinoa salad over the weekend and it was very good- not amazing, but a fun little salad. I'd like to get back in the habit of making it more regularly for dinner.

[HoopsTer]

I tend to cook a big batch at the begining of the week and then use it throughout the week. I use different spices to flavor it:

- raisins and brown sugar (or agave) and a little cinnamon and nutmeg and eat it for breakfast

- toss it with some veggies and curry for a stir fry

- eat it plain with some black beans, salsa and a little tofutti sour "cream"

You can just treat it like you would rice :)

[fire_rocket]

Cool- those are good ideas. What is your water/quinoa ratio and how long do you cook it?

[HoopsTer]

it's 1 : 2 just like rice. But the difference is you have to rince quinoa first!

I just found this http://www.recipetips.com/kitchen-tips/t--1367/cooking-quinoa.asp

[wowzers]

So if you make the servings the same whole wheat couscous and regular has more protein than quinoa . The fiber is still a little less though. The carbs would be significantly higher in couscous.

[fire_rocket]

Awesome- thanks Hoopster!! :)

[pixiebug]

in case anyone wants this quinoa recipe:

Quinoa w/ sauteed squash

ingredients:
little olive oil
3 cloves fresh garlic, minced
1 medium yellow onion, diced
1 yellow squash, diced
1 zucchini, diced
1 can diced tomatoes with the juice
1 can garbanzo beans, drained and rinsed
1 cup quinoa, rinsed and drained
water
kosher salt
cumin
fresh ground black pepper
splash of white cooking wine

instructions:
first, i sauteed the garlic in the olive oil in a large skillet for a minute and added the onion. sauteed that for a minute or two and then added the squash and zucchini and a decent amount of kosher salt. i covered the skillet and let that simmer on low (returning to stir occasionally) for about 30 minutes till everything got nice and soft.
then i added the canned tomatoes, including the juice, a sprinkling of cumin and a few turns on the pepper mill. stirred that up and left it for a minute or 2, then added the garbanzo beans and a splash of white cooking wine. after that simmered a few minutes, i added about 3 or 4 cups of water and the quinoa. I replaced the cover and let that simmer for a while...after about 20 minutes, i took the cover off and just let it simmer while the quinoa continued to soak up the broth...

[HoopsTer]

yummy!
Thanks Pixi! :grin:

[Amethyst]

how i make my couscous. i make it (lol) and then i add pine nuts, pesto and sun dried tomatoes. so. good.

[nancykind]

so i bought organic red inca quinoa over the weekend, it was very good! the red had better nutritive value than the regular kind. i have a little left over, not sure what i'll do with it yet. thanks for the suggestion! :thup:

[Erinisme]

in case anyone wants this quinoa recipe:

Quinoa w/ sauteed squash

ingredients:
little olive oil
3 cloves fresh garlic, minced
1 medium yellow onion, diced
1 yellow squash, diced
1 zucchini, diced
1 can diced tomatoes with the juice
1 can garbanzo beans, drained and rinsed
1 cup quinoa, rinsed and drained
water
kosher salt
cumin
fresh ground black pepper
splash of white cooking wine

instructions:
first, i sauteed the garlic in the olive oil in a large skillet for a minute and added the onion. sauteed that for a minute or two and then added the squash and zucchini and a decent amount of kosher salt. i covered the skillet and let that simmer on low (returning to stir occasionally) for about 30 minutes till everything got nice and soft.
then i added the canned tomatoes, including the juice, a sprinkling of cumin and a few turns on the pepper mill. stirred that up and left it for a minute or 2, then added the garbanzo beans and a splash of white cooking wine. after that simmered a few minutes, i added about 3 or 4 cups of water and the quinoa. I replaced the cover and let that simmer for a while...after about 20 minutes, i took the cover off and just let it simmer while the quinoa continued to soak up the broth...

I think i just foundo ut hwat i'm making for dinner!

[Erinisme]

think i can swich garbanzo for white beans?

[HoopsTer]

so i bought organic red inca quinoa over the weekend, it was very good! the red had better nutritive value than the regular kind. i have a little left over, not sure what i'll do with it yet. thanks for the suggestion! :thup:



I eat left over quinoa over salad....

or i make it into a salad - adding black beans, pecans, cranberries, scallions and a little olive oil and vinegar (very little). :)

[Erinisme]

okay another silly quesion...do you use cooked quinona or dry?

[Jam Fan]

sprouted :wink:

[HoopsTer]

okay another silly quesion...do you use cooked quinona or dry?

cooked.

Ive never tried dry...i would guess it would be rather sand-y though.

[Erinisme]

okay I think I should clarify, since I'm now super confusd :lmao:

I wanna make the reciepe pixibug posted.

Should I use cooked or dry quinoa (and fyi every time i type it I pronounce it as like wynonna with a q!) the bag says to cook for 12 minutes in 1.25 cups water...Will there be enough liquid from the veggies and tomatoes or should I cook it seperate?

[HoopsTer]

OH :lmao:

Sorry erin.


From the recipe, i would guess UNCOOKED quinoa. :funny1:

sorry about that!

[Erinisme]

OH :lmao:

Sorry erin.


From the recipe, i would guess UNCOOKED quinoa. :funny1:

sorry about that!
ok :funny1: I was so confused.

I don't think eating quinoa dry in a salad would be very good at all :lmao:

[pixiebug]

start with dry quinoa, but make sure it's REALLY rinsed well....

and, i kinda just made up this recipe! if you have white beans, i'm sure it'll be just as tasty!

[Erinisme]

thanks for the help ladies :) I'm looking forward to it. My friend needs to use up some portabello mushies so i'm gona saute them in some garlic oil. it's gonna be a healty dinner!

[Erinisme]

THANK YOU LADIES for you help! dinner was fucking awesome
I dislike cumin so I used some italian seasoning with extra oregano. I wanted to stir in some fresh parsely and dill but i forgot.
Quiona may be one of my new favorite things! I can see so may great possibilities. I'm thinking of making some with satueed spinach and mushies!