I came across this new product when I was at the grocery store this week. Couscous has always been one of those foods that has been completely off-limits with celiac disease so I was pleasantly surprised to see this version! Regular, gluten-full couscous is made from wheat. When wheat is milled, it separates into three components – wheat germ, bran and endosperm (aka semolina). When yellow semolina is rolled in flour, you get couscous. As a result, gluten free couscous is pretty much an oxymoron. How do you take the gluten out of wheat rolled in flour? Well, President’s Choice has come up with their own version of gluten free couscous made from 100% corn semolina. Corn semolina is made using the same process as wheat – it’s simply a component of corn.
This version was pretty good – a little less light and fluffy than regular couscous (at least from what I remember) but it is a good option as a side dish or salad. The instructions say to add equal parts couscous to water, which didn’t work out for me. The couscous started to burn to the bottom of the pot and dry out. As a result, I ended up adding an extra half cup of water to the cup of water already in the pot.
Here are my instructions:
1. In a small saucepan, bring 1 1/2 cup of water or broth to boil
2. Add 1 cup couscous
3. Stir and cover. Remove from heat and let stand for 5 minutes
4. Fluff with fork and serve
I added some fresh mint, basil, tomatoes and a light vinaigrette to my couscous and it turned out pretty good. I will definitely use it again!