Cous Cous

[donnarob]

I absolutely love couscous and I just wondered how people coped with it? I should imagine it would spike, but I make mine with fresh coriander, olive oil, garlic, lime juice, sun dried tomatoes, fresh tomatoes, spring onions and black olives. Absolutely delicious with cold roast chicken or salmon and a large dollop of thick, creamy Greek yogurt.

I'm going to try it this week, as before diagnosis a bowl left in the fridge was a great snack food and lasted for ages. As the week went on, the flavours married beautifully.

Donna 🙂

 

[novorapidboi26]

It sounds really nice, can I come to your house..........

As you say, get eating and testing.....you might find you can add something to it that may take the edge off any spike it gives you........🙂

 

[AlisonM]

I have cous cous quite often and don't seem to have BG problems with it as it's a pulse rather than a cereal, or so I'm told.

I do mine with the lemon juice, olive oil and garlic, but no sun dried toms as they send me high. I use fresh bits like bell peppers, tomatoes, spring onions, peas, whatever I have to hand. The salmon sounds good, I must try that with it next time. I usually have chicken or lamb.

 

[MeanMom]

I understood it was made from semolina which is a cereal, but whatever it is my daughter loves it and it doesnt seem to be a problem - i gather it is quite slowly digested but i dont really understand why that would be?

Give it a try if you love it and see what happens 🙂 (I love it too)

 

[Copepod]

Flavoured packet cous cous is great as light weight food for mountain marathons etc. Just add hot water & wait a bit, so low of fuel, too. Lemon & corriander is my favourite. I omit the recommended oil, with no problems.

Cous cous is usually made from semolina wheat, but originally made from pearl millet, which is still used in some West African countries.

 

[Mark T]

I've not had huge spikes with couscous, I've assumed that is because it's a whole grain but it's carb per 100g seems to be slightly lower than bread/pasta too.

I mix it with some olive oil and a veg oxo cube before adding hot water and leaving for 10 minutes. at the end I add pine nuts and occasionally coconut. I found that making 2 or 3 days up a time works well - it actually seems to improve with a day or so aging.