A lot of people think that couscous is a whole grain… well, it’s isn’t. It’s basically very small, rolled semolina pasta! Since we are fans of going with whole, unprocessed foods as often as possible, we say nix the pasta and substitute a whole grain! Check out our previous post on Amazing Amaranth for the health benefits of this gluten-free, whole grain.
Here’s a great and easy recipe for couscous-style amaranth, which goes well with a Moroccan-spiced chicken and sauteed kale.
Amaranth Couscous with Apricots and Almonds
It may not be as fluffy as traditional couscous, but with twice the fibre, five-times the iron and six-times the calcium, who needs fluffy? Be careful not to add too much water or you will end up with porridge; savoury, delicious porridge.
- 1 cup uncooked amaranth
- 1 cup (scant) low-sodium chicken broth
- 1 cup (scant) water
- 1/4 cup sliced green onion
- 1/4 cup chopped dried apricots
- 1/4 cup slivered almonds, toasted
- 1/3 cup parsley or cilantro, coarsely chopped
- squeeze of lemon juice
- splash of olive oil
- Add amaranth and broth/water to a medium saucepan. Bring to a boil, stir and lower heat to simmer; cover and cook for 20 minutes or until liquid is absorbed and amaranth grains are cooked (note: should still be a bit al dente).
- Let stand for 5 minutes, uncovered. Fluff with a fork and transfer to a bowl.
- Add green onions, dried apricots, almonds and parsley. Finish with lemon and olive oil. Toss lightly and serve immediately or at room temperature.
Other amaranth recipes we love:
- Corn and Amaranth Griddlecakes (our tip: add more spice, watch the salt)
- Blueberry Amaranth Porridge
- Mexican-Style Granola (features puffed amaranth, which you can make yourself!)