A buddy coined the phrase Dashboard Couscous some time ago and it has stuck. It is descriptive and whenever I hear it, I know exactly what it means. You can use broths, juices, or even plain water for the liquid.
My favorite way to use it is in a lunch time salad, along with chopped veggies, beans of some kind, and hard-boiled eggs. The flavors just seems to go together really well.
Makes 2 servings
- 1/4 cup whole wheat couscous
- 1 cup canned diced tomatoes
- Put the tomatoes into a plastic storage container that has a lid.
- Stir the couscous into the tomatoes.
- Secure the lid on the container.
- Set aside for 2 to 3 hours. You can check occasionally and stir if you like, then replace the lid.
- When the couscous has expanded and absorbed the tomato juice, it is ready to eat.
Per serving whole wheat couscous alone.
Weight Watchers P+ = 2.
Calories 85; Protein 3g; Carbohydrate 15g; Fat 2g; Fibre 2g
Per serving with the canned tomatoes.
Weight Watchers P+ = 3.
Calories 110; Protein 4g; Carbohydrate 20g; Fat 2g; Fibre 3g
I usually divide it into 2 bowls and then add lots of chopped veggies, some beans and/or a sliced hardboiled egg. A little salt and pepper and a dash of oregano tops it off. I don't bother with dressing but you could add some oil and vinegar if you like.
I often make this up in the morning, leave it on the counter while I am running or doing chores, and when lunchtime rolls around, it is ready to use.
If you use a different liquid, the proportion of couscous to liquid should be 1 to 2.
Assemble the ingredients.
Put the tomatoes and the couscous into the container.
Stir well, making sure all the couscous is covered with liquid.
After a couple of hours, stir contents. Couscous will be nicely plumped and ready to eat.
You can eat it as it, or add to veggies and eggs/beans to make a delicious, filling salad.