Couscous is a delicious, but tiny fluffy grain that can be used in a variety of dishes. However, what do you do when you’re feeling lazy and don’t want to make couscous?
Don’t worry, we’ve got you covered! In this article, we’ll list a variety of couscous substitutes that taste just as good (if not better) than the real thing.
So the next time you’re feeling lazy or simply don’t have couscous on hand, don’t fret – these substitutes will save the day!
Teff is a type of grass native to Ethiopia. The seeds of the teff plant are very small, and they are traditionally ground into flour to make a type of flatbread called injera.
Teff flour is also a popular choice for making porridge, and it can be used as a couscous substitute in many recipes.
Teff has several benefits over other types of flour. It is high in fiber and protein, and it is also gluten-free.
These qualities make it a good choice for people with celiac disease or other forms of gluten intolerance.
In addition, teff has a nutty flavor that pairs well with savory dishes.
When using teff as a couscous substitute, it is important to note that the cooking time may be slightly longer than for traditional couscous.
Teff should also be cooked in boiling water before being added to other ingredients.
For best results, be sure to rinse the teff before cooking it.
Nayana is a type of pasta that is made from semolina flour and water.
It is traditionally used in the cuisines of Morocco, Algeria, and Tunisia.
Nayana can be used as a couscous substitute in many recipes. It has a similar texture to couscous, but it is slightly chewier.
Nayana is also a good source of protein and fiber. It is low in fat and cholesterol-free.
Because it is made from semolina flour, Nayana has a slightly nutty flavor that pairs well with other Mediterranean spices and flavors.
Once cooked, Nayana can be used in salads, soups, stews, or as a side dish.
It can also be flavored with different spices or sauces.
For a more traditional flavor, try adding saffron or cumin to the cooking water.
Quinoa is a delicious, gluten-free grain that makes an excellent substitute for couscous.
When cooked, quinoa has a fluffy texture and a nutty flavor that pairs well with both savory and sweet dishes.
Because quinoa is packed with protein and fiber, it is a filling and satisfying option for vegetarians and meat-eaters alike.
Here are some recipes where quinoa can be used as a couscous substitute:
Moroccan-Style Vegetable Stew: This hearty stew is packed with flavorful vegetables and warming spices. To make it gluten-free, simply substitute couscous with quinoa.
Quinoa Tabbouleh: This traditional Middle Eastern dish is usually made with bulgur wheat. To make it gluten-free and more nutritious, swap in quinoa for the bulgur wheat.
Quinoa Salad with Cranberries and Pecans: This salad is perfect for fall parties or potlucks. The tangy cranberries and crunchy pecans balance out the nutty flavor of the quinoa. If you’re short on time, you can use store-bought cranberry sauce in this recipe.
Goldbaum can be used as a couscous substitute. Goldbaum is made from durum wheat semolina and has a similar texture to couscous. It is also slightly lower in calories and fat.
When substituting Goldbaum for couscous, you may need to add a little extra water to the dish as it tends to absorb liquid more than couscous.
You can use Goldbaum in any recipe that calls for couscouses, such as salads, stews, or curries.
Sorghum is a grain that is native to Africa, and it has a long history of being used as a food source.
In recent years, sorghum has gained popularity as a couscous substitute. There are several reasons for this.
First, sorghum is gluten-free, making it a suitable choice for those with celiac disease or gluten sensitivities.
Additionally, sorghum is high in fiber and protein, making it a nutritious option.
Finally, sorghum has a neutral flavor, which means it will not overwhelm the other flavors in a dish.
When cooked, sorghum has a chewy texture that is similar to couscous. For these reasons, sorghum makes an excellent couscous substitute.
When substituting sorghum for couscous, it is important to remember that the cooking time may be slightly longer than for couscous.
Additionally, sorghum will absorb more liquid than couscous, so you may need to add additional broth or water to your recipe.
However, these minor adjustments are well worth the effort when you taste the final dish.
Lundberg is a great option for a healthy and delicious alternative to couscous.
This whole grain is packed with nutrients, including fiber, protein, and iron. It also has a mild, nutty flavor that pairs well with many different dishes.
Best of all, Lundberg is quick and easy to prepare. Simply rinse the grains and cook them in boiling water for about 15 minutes. Then, add your favorite vegetables or meats and enjoy.
Lundberg is also a great option for those on a gluten-free diet.
Amaranth is a grain that can be used as a couscous substitute. It is higher in fiber than couscous, and it has a nutty flavor that pairs well with herbs and spices.
Amaranth is also gluten-free, making it a suitable replacement for couscous for those who are gluten-intolerant.
When cooking amaranth, it is important to simmer it to prevent it from becoming mushy.
Amaranth can be used in any recipe that calls for couscous, and it can also be served as a side dish or added to salads.
For a more flavorful dish, try sauteeing amaranth in olive oil before adding it to your recipe.
Liebers is a type of German pasta that is similar in shape and texture to couscous.
It can be used in many of the same dishes, including salads, stews, and casseroles.
There are several benefits to using Liebers as a couscous substitute.
First, it is less likely to absorb excess moisture from other ingredients, which can make your dish more dry and crumbly.
Second, it holds its shape better when cooked, so it’s perfect for dishes that require firm well-formed grains.
Finally, it has a slightly nutty flavor that pairs well with other savory ingredients.
When substituting Liebers for couscous in a recipe, you may need to adjust the cooking time slightly to ensure that the pasta is fully cooked.
Buckwheat is a fruit, not wheat, and it is naturally gluten-free. It has a similar texture to couscous, making it an excellent replacement in any recipe.
Buckwheat is also higher in fiber than couscous, so it can help to regulate digestion.
In addition, buckwheat is a good source of essential vitamins and minerals, including magnesium, phosphorus, and manganese.
When substituting buckwheat for couscous, simply follow the same cooking instructions.
The only difference you may notice is that buckwheat has a slightly nutty flavor.
However, this can be easily offset by the addition of spices or herbs.
There are many reasons you might want to use millet as a couscous substitute.
For one thing, it is more nutritious, providing more fiber, vitamins, and minerals than couscous.
It is also gluten-free and suitable for those with celiac disease or gluten intolerance.
In addition, millet has a more neutral flavor than couscous, making it a versatile ingredient that can be used in a variety of dishes.
When cooked, millet takes on a light, fluffy texture that is similar to couscous.
It can be used in place of couscous in salads, side dishes, and main courses.
There are many couscous substitutes available, so you’re sure to find one that suits your needs.
Whether you’re looking for a healthier option or simply want to change things up, couscous substitutes can help you create a delicious and satisfying meal.
So what are you waiting for?
Give one of these couscous substitutes a try today!