Cooking With Cous-Cous

by Anne Barker (Wakaw)

The first time I bought cous-cous, it sat on my cupboard for four years -- right next to the burghul (bulgar) and the buckwheat groats. I was certain that it would come in handy one day, and it did -- the day we ran out of chicken food! On my next trip into town I felt compelled to replace the cous-cous, determined to make better use of it.

Being a big fan of Middle Eastern food, it seemed strange that I had never tasted Tabouli - the "Queen of the Lebanese Salads" according to one of my cookbooks. It turned out well the first time (always helpful when you're dealing with unfamiliar ingredients) and has improved with further experimentation.

While I expected this grain to fry well ("Corny Rice") I was pleasantly surprised to find that it makes a great sugar-free, dairy-free cake!

Try the following recipes as your own "jumping off point" into the world of cracked wheat. Keep in mind that while burghul (or bulgar) has to be steamed before being crushed, it is otherwise interchangeable in these recipes.

Tabouli
Corny Rice
Saskatoon Berry Cous-Cous Cake

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