A Bowl of Couscous with an Asian Twist

Yard discovery-rejoice-first blossom of the spring season 

Summer is an etching, spring a watercolor, 

summer an oil painting and autumn a mosaic of them all. 

Both quinoa and couscous are small and grain-like, with mild nutty flavors. But while they may look alike, they’re actually very different ingredients.
Couscous (pronounced KOOS-koos) is a staple food in many Middle Eastern and North African countries. It is a small pasta made from coarsely ground semolina (durum wheat). This is a high-gluten flour, meaning couscous is not suitable for those with Celiac’s.
Quinoa is actually the seed of a plant (a plant that’s related to spinach and beets!) As a seed, it is naturally gluten-free and contains some exciting nutritional properties, like high protein and fiber.
Couscous vs Quinoa
Calories 112 per cup to 120 per cup
Carbs 23.2 grams      to 21.3 grams
Fiber 1.4 grams          to 2.8 grams
Protein 3.8 grams     to 4.4 grams

Both foods mainly comprise carbs and boast a rather high protein content. The two are naturally low in fat. Yet, quinoa has about 12 times the amount of fat than couscous, which comes predominantly from heart-healthy fatty acids like omega-3. Though couscous contains fewer calories and fat than quinoa, it is much lower in micronutrients and not a complete protein source.
In terms of overall health, quinoa wins! With complete proteins, fiber, and loads of micronutrients, quinoa is the healthier choice. For those counting calories or low on time, couscous is a great option.

Cook's Notes: It's that  time of the year when I need  to put myself in the "purge mode" and clean out the refrigerator. As northerners plan for their return trips to home "Purge Parties" are common. We gather together and share excess food that has been reimagined  into some interesting recipes.  

 Asian Beef, Vegetable and Quinoa was adapted from BHG to accomodate some of the excess from my refrigerator/pantry which included: couscous, carrots and hamburger. It was a very flavorful and satisfying supper. Recipe serves 2.

A Bowl of Couscous with an Asian Twist 

Ingredients:

• 2 cups hot cooked quinoa or couscous 
• 1 tablespoon olive oil
• 3 cups cooked ground hamburger 
• 2 cups match-stick carrots, chopped 0r coarsely chopped carrots in food processor
• 1/2 cup bias-sliced green onions or 1/2 cup sweet onions, diced 
• 3/4 cup diced mini sweet red and yellow peppers
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 2 garlic cloves, minced 
• Dash red pepper flakes 
• 1/4 cup dry roasted salted peanuts or salted mixed nuts

• Kung Pao Stir Fry Sauce or a similar sauce

Directions:

• In a large skillet heat olive oil and stir fry onions, peppers, carrots and garlic. 
• Add in cooked hamburger, brown sugar, lime juice and enough stir fry sauce to moisten the mixture. Cook on medium low for 6-8 minutes. 
• Follow directions on box of couscous or quinoa to make 2 cups.