Whenever I tell someone MarocBaba is Moroccan, the conversation almost always ends up on couscous. Even for people who have little knowledge about the country itself they know couscous. It’s one of my favorite dishes too but not so for MarocBaba. He never really liked it growing up and since he has been diagnosed with celiac disease he couldn’t eat it. I’ve seen a lot of swaps for the traditional grains. Large balls, sometimes called Israeli couscous, rice, corn grits and now there’s one more option – rice couscous! I thought it was too good to be true but Lundberg Farms has a rice couscous! (They really have a lot of different flavors but I’m partial to the straight no-flavor kind). Most couscous sold in US supermarkets is marketed as instant. Meaning boiling it in some water and let it steam for 5-10 minutes and voila you have couscous. This is not the Moroccan way. If you’re in a bind, that way works but if you really want fluffy delicious couscous grains the traditional way is the only way.
I wasn’t sure how this rice couscous was going to hold up to traditional steaming methods but I was very happy with the results! The best part – MarocBaba loved it AND he thought it was real couscous. He was so sure it was real couscous I had to show him the box to prove it was made from rice. There were very few leftovers from this meal.
I hope you’ll love this recipe as much as we do!
But wait there’s more!
Lundberg Farms products are some of my favorite gluten-free items. Now they want to provide one reader with a gift basket of their products to try! This giveaway is open to US residents and closes on February 1st. Directions are in the Rafflecopter form below.