My grocery list for Costco is pretty small with only a few very carefully selected items on repeat every 3-4 weeks. I go in with a list and get out with only the items on my list…at least most of the time. I love rice and could eat it with a some steamed greens and other vegees several times a week, but everyone else at home would likely not be pleased with that kind of repetition. My sister introduced me to this new product available at Costco, (here in Kelowna) Wildroots, Pearl Harvest Couscous, check out http://wildrootsfoods.com/
It has Israeli couscous, red and green orzo, split garbanzo beans and red quinoa. So what exactly is couscous? Orzo? Quinoa? How do you cook it? Why should you try it?
Couscous is among the healthiest grain-based products. It has a glycemic load per gram 25% below that of pasta. It has a superior vitamin profile to pasta, containing twice as much riboflavin, niacin, vitamin B6, and folate, and containing four times as much thiamine and pantothenic acid.
In terms of protein, couscous has 3.6 g for every 100 calories, equivalent to pasta, and well above the 2.6 g for every 100 calories of white rice. Furthermore, couscous contains a 1% fat-to-calorie ratio, compared to 3% for white rice, 5% for pasta, and 11.3% for rice pilaf
Orzo pasta is a type of pasta which is made in the shape of a grain of rice. Orzo pasta is often about rice-sized, as well.The word orzo is Italian for “barley,” and a reference to the size and shape of the pasta.
Red Quinoa is heart healthy and an excellent source of healthy fiber. It is rich in magnesium and folate B9 with 25% DV (daily value), a good source of protein, iron, thiamin B1, riboflavin B2, and vitamin B6, very low sodium, saturated fat and cholesterol free. Quinoa has the most complete amino acid profile of all grain, including lysine and threonine that are rarely found in cereal grains.
The basic recipe is on the back of the package..add 1 3/4 cups of Wildroots Pearl Harvest Couscous to 3 cups water or vegetable broth. Bring to a boil then reduce heat to a simmer and cook for 10 minutes. Remove from heat. Our favorite way to finish off the basic recipe:
1 onion chopped
1 -2 garlic cloves minced
1/2 cup sun-dried tomatoes (if olive oil packed- soak first in boiling water for 5-10 minutes, then drian off liquid)
1/2 -1 cup chopped mushrooms
2 celery stalks chopped
Heat a splash of olive oil in a saucepan and add onion. Saute until onion is translucent. Add garlic, tomatoes, mushrooms and celery. Saute until soft, but not mushy. Add cooked couscous and saute and medium low heat for about 5-10 minutes stirring to ensure it does not burn. Serve topped with a fresh ground pepper, a little fresh chopped parsley.
The texture is wonderful, it tastes delicious and changes things up a little.