Under 30 Minutes

Whole-Wheat Couscous with Almonds

Using whole-wheat couscous adds fiber to this side dish. Serving it at room temperature, rather than chilled, allows the flavors to come through. Per serving: 149 calories; 5 g protein; 4 g fat; 25 g carbs; 4 g fiber.

  • Prep:
  • Total Time:
  • Yield: Serves 4
Whole-Wheat Couscous with Almonds

Photography: Minh Ngo

Source: Body+Soul, October 2006


  • 1 cup whole-wheat couscous
  • 3 tablespoons slivered almonds
  • 1 teaspoon extra-virgin olive oil
  • 1 plum tomato, coarsely chopped
  • 1 tablespoon chopped parsley
  • 1 tablespoon capers, rinsed and drained
  • 1 garlic clove, minced
  • Coarse salt


  1. Place the couscous in a medium bowl and pour 1 1/2 cups of boiling water over it. Stir, cover, and let it stand 10 minutes.

  2. Meanwhile, in a small skillet, toast the almonds over medium heat until lightly golden, about 3 minutes; remove from heat.

  3. Uncover the couscous and add the almonds, oil, tomato, parsley, capers, and garlic. Season the mixture with salt and fluff with a fork. Serve at room temperature.


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