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| I have just started eating couscous for the first time since it was on my mea1 p1anner this week. I'm not over1y impressed. I've added the juices from whatever e1se I'm having, but it is way dry for me. And I bought quite a bit. Maybe by the time it is a11 gone, I wi11 have deve1oped a taste for it and/or a recipe to make it taste good.
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Why does the nutrition planner give different calories for couscous if dried or cooked? For example, 1/4 cup dry produces about 1/2 cup cooked... but according to the planner the 1/4 cup dry yields 148 cals and the 1/2 cup cooked yields 88 cals ....
someone please explain!
Thanks :-)
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PRINCESPEGGY2
8/20/07 3:18 A
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thanks for the recipe.
I will try and make the hummus as per the recipe and I will let you know how it came out.
thanks again. have an excellent day.
peggy
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PRINCESPEGGY2
8/20/07 3:16 A
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Hummus is a dip made of ground chickpeas, sesame tahini, lemon juice, and garlic.
Hummus is popular in various local forms throughout the Middle Eastern world, but its origins are unknown and highly debated throughout the Middle East.
It is very healthy and very tasty. It can be eaten as a dip with pita bread or chips. In comes in many flavors.
hope I was able to help.
have a great day.
peggy
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PRINCESPEGGY2
8/20/07 3:12 A
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Couscous or kuskus is a food from Maghreb of Berber origin. Couscous consists of spherical granules which are made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm or 1/26th inch in diameter (after cooking). Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more processed quick-cook couscous is available and is particularly valued for its short preparation time.
The dish is the primary staple food throughout the Maghreb; in much of Algeria, eastern Morocco, Tunisia, and Libya it is simply known as ta`aam ØÚÇã, "food". It is also popular in the West African Sahel, in France, Madeira island, in western Sicily's Trapani province, and parts of the Middle East. It is also very popular among Jews of North African descent. It is eaten in many other parts of the world as well.
Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone flavoured or plain, warm or cold, as a dessert or a side dish.
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| Homemade is WAY better. You can add as much or as little of everything as you like. =) yum!
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| What is better--homemade hummus or store bought? I've always bought it from the store and tried several different brands and flavors but it always seems way too garlicly for me. I guess I could try making it and using less garlic.
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| I've never tasted a hummus that I like, but we do like couscous!
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Putting sesame oil in hummus is a great idea, Seoulsister!
Here is my version of hummus. I like mine lemony. A Lebanese friend of mine taught me a special secret: baking soda. It reacts with the acid in the lemon juice, resulting in an extra light, fluffy texture.
1 can of chickpeas
1 clove garlic
2 tbsp tahini
Juice of 1 or 2 lemons (to taste)
1/2 tsp baking soda
Drain and rinse the chickpeas. Add them to a food processor, along with the tahini, garlic, and juice from half a lemon. Process until smooth, adding small amounts of water, as needed. At this point, I taste the hummus to decide how much more lemon I want to add. Depending on how juicy the lemons are, I might end up using 1 or even 2 lemons. Add the additional lemon juice, and process again. While the processor is running, sprinkle in the baking soda. Continue to process for a few more seconds until everything is combined.
To eat, spread it out on a plate and drizzle a small amount of olive oil on top. I like to sprinkle a little paprika and cayenne on also. If you like spicy food, add a jalapeno or any other type of chili to the food processor too!
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i love hummus - i recently tried a guacamole hummus recipe out of a magazine too that was awesome and a huge hit.
a hint on the couscous - i usually buy the plain kind and season it on my own. it is usually 1 part water to 1 part couscous; i use broth instead and sometimes throw in some lemon juice or zest with a little thyme to freshen it up a little bit for certain meals. the box says to use butter or olive oil as well, but i usually cook it and drizzle in a tiny bit of evoo before i serve it instead of when it is cooking. it also works well when you chop up veggies (i usually use whatever is in the fridge - onion, pepper, mushrooms, broccoli, spinach, frozen peas), sautee in a little bit of olive oil, then add the broth/couscous right to the pan to cook.
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JENNIFERR75
8/13/07 12:25 P
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| I've never had couscous, I did however just recently buy my first tub of Hummus, Tomato Basil flavored...and I wasn't too impressed. I've seen coworkers eating it, with pitas, and thought I'd give it a try....no more for me. No thanks.
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SMILYSPARK
8/11/07 10:57 A
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| I love hummus but I must admit I've never developed much of a taste for couscous.
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| You can find hummus in the dip section of the store and it tastes okay. It tasted SO much better when made fresh and it really isn't difficult to make. Depending on where you live the most 'difficult' thing you will do is finding tahini. =)
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| HUMMUS is awesome! I like to use sesame oil instead to give it more zing and cut back on the lemon juice cuz I don't like it to tangy. It is yummy!
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SLIMMYBABE
8/10/07 3:48 A
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My friend passed this recipe on to me - it's just delicious!
Hummus:
1 large can chickpeas
2 tablespoons of tahini (sesame seed paste)
2 cloves garlic
Juice of half a squeezed lemon
Enough olive oil to mix
Whizz all ingredients in a blender, adding the olive oil a drop at a time until you get a consistency which isn't too thick BUT NOT runny. You should be able to spread it like a smooth peanut butter.
Serve with melba toasts and crudites.
Also, plain CousCous (which is a grain) is delicious if you make it with boiled water (go with packet instructions) and fluff it up with a fork. Add finely diced red onion, chopped fresh mint and finely diced red cherry tomatoes. Again, a small drop of olive oil mixed in will keep the grains loose. If you are a meat eater, finely chopped cooked bacon is delicious to add to this mixture.
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Hi everyone! I just wanted to add to what is being said here.
Hummus is probably one of the BEST foods you can eat! It has protein, and when combined with a pita contains all the essential vitamins a human needs!!It is also LOADED with Omega-3, which is necessary for longterm health and much in the news lately. And getting this essential vitamin in hummus is WAY better than taking those ikey fish-oil pills, which is the other alternative.
BEWARE, however, not all hummus is created equal. As some of the others have ponted out, store-bought hummus can be loaded with salt and unecessary fat!! sodium levels should be carefully watched. My husband and I actually make our own. It is supper-easy and actually cuts way down on the calories and has 70% less sodium than store-bought, as the only sodium in it is natually occuring in the chickpeas that are used to make hummous. I use it completely now to replace most condiments (ie: instead of mayo on sandwiches, instead of veggie dip etc.) Since I have started to watch my sodium intake and replaced these items with hummus I have lost 4 inches all over my body in les than 2 weeks. (sorry I can't give you my weight as I only weigh monthly, but my clothes are noticably looser)
If you are interested, here is the recipe, which you can use the same format and replace flavors as you get more confident making it:
Name: Hot Pepper Humous. Makes 17-20 tbsp, cal: 23.4/tbsp, Time to make: 5 minutes. Needed tools: cuisinart mixer (or other mixer).
Ingredients:
--1 can Chick Peas (I prefer organic as it has no added salt--sneeky food companies love to ADD salt to their products because they have a longer shelf-life.)
--1/4 cup red pepper diced finely
--1 tbsp lite olive oil (do not replace this, yes it is added calories, but necessary for consistancy)
--dash italian seasoning
--1 tsp dried hot peppers (I use more, but I LOVE hot food)
--any other spices to taste, except salt :)
Directions: DRAIN the chick Peas then literally chuck the rest in the cuisinart and blend. We usually blend in bursts, about 10 times. Stop when the consistancy is like creamy peanut butter. There should be NO lumpiness.
Hope this helps!!
Dayna
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thank you so much for telling me what this is, as now i know what to look for in the stores......this is the best response i have had
thank you for your time
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hummus is GREAT. You can get it in different flavors, like roasted red pepper (my personal favorite), garlic, etc... Tribe is a good brand. I've also had good success buying the dry kind in a box (Sadaf brand) and adding my own garnish to it. You can serve it as a dip, or you can use it as a spread on crackers or a sandwich.
Hummus is hugely healthy for you. It's made from chickpeas and tahini (sesame seeds ground up). It's loaded with protein and fiber. It's also loaded with salt, so watch out.
Couscous comes in different sizes, but the most common is the tiny, almost grain-like size. You can get it in a box in the Middle Eastern/Foreign Foods section of your grocery store and in the pasta section. It also comes in flavors (plain, lemon herb, chicken, spicy, etc...). My kids like the chicken flavor the best. Again, watch out for salt. It can be a little dry if you don't add all the water it calls for in the recipe. My family likes it a little on the dry side. You serve it as a side dish.
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What you had was probably skordalia, it's a Greek garlic and potato dip/spread. Delish!
Here's more info on it
http://en.wikipedia.org/wiki/Skordalia
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| I went to a middle eastern restaurant and I had a garlic sauce? Would you know what that was made of? It was very white.
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hummus is a dip or spread made from chickpeas
couscous is a very tiny fast cooking type of pasta
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I have never heard of couscous or hummus and was wondering what they are, as my diet on here keeps calling for them....and they sure don't sound good...lol
thanks for your time
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