Simple Summer Couscos


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Never really tried making couscous so far since I have always had it as a cold dish with parsley (the cilantro impersonator to the not-so keen eye, or nose) and has the one middle-eastern/ Mediterranean dish I have not much cared for. But sometime in the last year I have bought some couscous from Trader Jo’s and a little rummaging in the pantry brought forth an pristine, unopened box of couscous. This is nice! I am trying to get back on the healthy eating track after months of summer binging on delicious yet not so waist-friendly foods. I decided I’d make it as interesting and Indian as possible without compromising on its origins J The verdict from me is, HELLO & WOW, Where have you been all my life, Cous dearest! (And try saying that with a lisp for added humor )P So here is my simple summer couscous recipe - 250 guilt free calories for this meal (:


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serves: 2

1/2 cup of couscous for 2 portions

1 cup of water

1 tsp olive oil

Mustard seeds (optional)

Urad Dal (optional)

2 green chilies/jalapenos (fresh from my garden)

3-4 leaves sage (fresh from my garden)

1 sprig of spring onions (fresh from my garden)

2 tbsp grated coconut

1/2 handful of roasted peanuts, crushed to a fine powder


Nutrition Facts
Simple Summer Couscos

Servings Per Recipe: 2

Amount per Serving

Calories: 326

  • Total Fat: 13.3 g
  •     Saturated Fat: 3.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 15.4 mg
  • Total Carbs: 44 g
  •     Dietary Fiber: 5.4 g
  •     Sugars: 2.8 g
  • Protein: 9.8 g

how is this calculated?

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1.  Bring water to boil with salt and ½ tsp of olive oil.

2.  Add the couscous and cook for about 6-8 minutes.

3.  In a pan, sauté in 1/2 tsp of olive oil, the chilies & sage.

4.  Add the cooked couscous.

5.  Top with grated coconut and turn.

6.  Next add the crushed peanuts and turn again until all of the ingredients are finely blended.

Cooks' note:
Serve HOT or cold if you prefer it like a salad. For more pictures and details, visit my blog:

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