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TOPIC: Couscous and Diabetes

 
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July 20, 2011 5:49 PM
I was recently diagnosed as diabetic and have been trying to find tasty meals that I like. I'm not a good cook (I used to eat out all the time before I was diagnosed), but I found a seemingly easy recipe for a couscous salad. I've never eaten couscous before. What exactly is it made of and how good is it for you nutritionally?
Edited by notvoldy On July 20, 2011 5:49 PM
July 20, 2011 5:53 PM
Couscous is a very small granular pasta, about the size of kosher salt. It doesn't really taste like pasta though. Cooks super quick in like 5 minutes. Since you are eating it as a diabetic, 1/4 cup has one gram of sugar and 2 fiber with 31 carbs. Hope that helps.
  9312205
July 20, 2011 5:55 PM
You can also buy whole wheat couscous, which has way more fiber per serving......
July 20, 2011 6:01 PM
Couscous is considered a kind of pasta, and its coated in ground wheat powder. So it creates relatively the same insulin response in the body as pasta does.

If you like couscous you may also want to try the higher protein quinoa ("keen-wah"). It's actually a seed but cooks up like rice or couscous. It's a complete protein in itself (it has all the essential amino acids). A little goes a long way - it's very filling. Quinoa contains more vitamins and minerals and is lower on the GI chart than couscous. I actually like quinoa much more - has a nicer taste and texture, in my opinion, anyway.
Edited by bookyeti On July 20, 2011 6:05 PM
July 20, 2011 6:04 PM
Couscous is delicious! It is semolina, somewhat like a pasta but not ... it has it's own taste. I grew up in North Africa and we traditionally made it by steaming it over a pot of meat and vegetables that would be used as the "sauce," It is not common to find it served cold, although children sometimes have the left over un-sauced version in the morning with milk and a little bit of sugar. You should post the salad version you found, I'd love to try it!
July 20, 2011 6:05 PM
Don't know about the insulin factor, but my dietician recommended it for me to add a starch to a meal. It's pretty neutral as far as flavoring and texture go, but I never played around with it that much.

Oh, I love your name, btw!
Edited by Jessilynmorgan On July 20, 2011 6:05 PM
  3673865
July 20, 2011 6:20 PM
QUOTE:

Couscous is delicious! It is semolina, somewhat like a pasta but not ... it has it's own taste. I grew up in North Africa and we traditionally made it by steaming it over a pot of meat and vegetables that would be used as the "sauce," It is not common to find it served cold, although children sometimes have the left over un-sauced version in the morning with milk and a little bit of sugar. You should post the salad version you found, I'd love to try it!


I got this from a food blog called Show Me the Curry. I like eastern cuisine and ever since I tried Indian food a few months ago, I've been on a huge kick with it. I'm not brave enough to make things really spicy yet (I grew up in a household that uses literally no spices in food at all, so my tolerance for heat and flavor isn't very high. Good for salt, at least!), but this seems pretty mild.

(There's also a video instructional for this on their YouTube channel, ShowMeTheCurry.)

Prep: 20 minutes + chilling time

Couscous – 1 cup
Salt – 1/4 tsp or to taste
Boiling Water – 1 1/2 cups
Olive Oil – 1 Tbsp (optional)
Green Onions – 2-3 stalks (chopped)
Bell Pepper – 1/2 chopped, any color
Cucumber – 1/2 medium, peeled and chopped
Cilantro – 10 sprigs, chopped
Tomatoes – 2 medium or handful of grape tomatoes, sliced in half
Green Chilies – to taste, finely chopped
Garbanzo Beans – 15 oz can, washed and drained
Dried Cranberries – handful
Chopped Walnuts – handful
Salt – to taste
Black Pepper – to taste
Lemon/Lime Juice – to taste

Method:

1. In a bowl, add Couscous, Salt and Boiling Water. Mix well, cover and keep aside for 10 – 15 minutes.
2. Fluff couscous with a fork to make sure there are no lumps. Allow it to cool.
3. Add Olive Oil (optional) and mix thoroughly.
4. Add all of the remaining ingredients and mix well. Adjust salt or lime juice..salad is a little on the tangy side.
5. Chill for at least 30 minutes and serve.

Tip: If you are not worried about calorie counting, try using a Balsamic Vinaigrette as a dressing for your couscous salad. It adds a whole different dimension and flavor.
Edited by notvoldy On July 20, 2011 6:24 PM
July 20, 2011 6:23 PM
and thank you all for your help. Exactly the information I needed!
July 20, 2011 6:23 PM
QUOTE:

Couscous is considered a kind of pasta, and its coated in ground wheat powder. So it creates relatively the same insulin response in the body as pasta does.

If you like couscous you may also want to try the higher protein quinoa ("keen-wah"). It's actually a seed but cooks up like rice or couscous. It's a complete protein in itself (it has all the essential amino acids). A little goes a long way - it's very filling. Quinoa contains more vitamins and minerals and is lower on the GI chart than couscous. I actually like quinoa much more - has a nicer taste and texture, in my opinion, anyway.



I agree w/ the above. I don't care for the taste of couscous and I love pasta. I do love quinoa though. I cook it in chicken stock most of the time.
  1161230

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