Near East Roasted Garlic & Olive Oil Couscous

April 23, 2008 | Reviewer: Abi

Near East Roasted Garlic & Olive Oil Couscous Price: $1.50 (on sale)
Serving: 1/3 box, 1 cup prepared
Calories: 220
Fat: 7%, 5g
Cholesterol: 0%, 0mg
Sodium: 24%, 570mg
Protein: 8g
Carbohydrates: 13%, 39g
Fiber: 10%, 2g
Sugar: 8g
Weight Watchers Points: 4 points

Near East says: A delicate and flavorful dish consisting of 100% semolina wheat couscous combined with savory roasted garlic, onion and olive oil.

Abi says: Dear readers, please allow me to completely revolutionize your dinner time. If your are unfamiliar with couscous, don’t be scared. If you are familiar with couscous you’re nodding your head right now thinking ‘Dang, why don’t I make couscous all of the time?!?!’ I am appalled that I haven’t written about couscous before now.

For the uninitiated, couscous is basically tiny pasta balls. It is not a grain, like rice or bulgar, but essentially super-chopped spaghetti. But it is 18 times better than spaghetti because it is the easiest pasta ever invented. Also, it will not get marinara sauce on your white shirt. Oh, you are saying ‘What is easier than boiling water, putting in pasta and then draining it?’

Consider this couscous workflow:

Measure 1 1/4 cups of water into a pot. Add a glug of olive oil and the seasoning packet, bring to a boil.
Stir in couscous, cover and remove from heat.
After five minutes lift lid from pot, fluff couscous and serve

How insanely easy is that? You can’t even think of anything easier! Making a peanut butter and jelly sandwich is more difficult! Okay, faster - but you have to use a knife!

Now, this couscous from Near East is ‘instant’ couscous, which accounts for its super-speedy cooking time. Near East carries a wide variety of instant couscouses, but I have to say that the Roasted Garlic and Olive Oil variety holds a very special place in my heart. I like it because each box comes with enough seasoning that I don’t have to flavor the other ingredients I add to the dish. Shown here are chicken and peas. I’m also enamored of the serving size. Sure, 1 cup of food doesn’t seem like a whole lot, but once you add a chicken breast and a cup of vegetables you’ve got a remarkably filling, colorful, delicious meal for three.

Or if there are two of you, you can put the 3rd serving in a refrigerator box (anyone want to buy these for me so that I can stop using Ziploc containers?) and one of you can have it for lunch the next day. Couscous reheats beautifully.

You might be confused by my enthusiasm now, but once you give yourself over to the cult of couscous you’ll finally understand what fueled the Islamic Golden Age.*

*This statement is speculation based on a combination of claims in two Wikipedia articles. It should in no way be construed as a definitive statement on the existence of couscous in 7th century Arabia.

comments

20 Responses to “Near East Roasted Garlic & Olive Oil Couscous”

Julie A. on April 23rd, 2008

But can you microwave it?
Abi Jones on April 23rd, 2008

Yes, you can microwave it. Just follow the same instructions, but instead of bringing water to a full boil on the stove do the same on the microwave. Technically, you are not actually microwaving the couscous, just the water, oil and spices.
Jess on April 23rd, 2008

Dang, why don’t I make couscous all of the time indeed!

Add some microwavable Patak Paneer and you’ve got yourself a meal that is sweet good eaten.
Erin on April 23rd, 2008

I totally agree with your 5 star review. I keep boxes of this on hand in my house all the time! My favorite way to prepare it is with feta, fresh basil, and chopped cherry tomatoes.
MaryAnne on April 23rd, 2008

I keep this on my shelf too!

I like using it as a bed under a meat, veggie, and chutney. It’s pretty versatile and incredibly easy stuff. I like making little cous cous patties and searing the outside. Yum, yum!

I don’t think I’ve ever had a Near East product that didn’t taste good…
Crow on April 23rd, 2008

Couscous is basically non-filling junk food. I buy Near East couscous when it is on sale, but it’s the Doritos of real food. I’d give it 4 stars, not 5.
rob on April 23rd, 2008

Imo if you have to add water to the dish it doesn’t count. I like stuff that you can just stick in the microwave and your only worry is how many minutes you should nuke it. Once you get into adding water you have to deal with MEASURING. How much water, exactly, is in 1/3 a cup of water? It is even harder if you are dealing with 1 1/4 cup of water, the possibility of making a serious mistake goes up by ten-fold.

I’m sorry but it is way too complicated for me. If I wanted that level of detail I would buy actual cooking utensils and discover if the range on top of my pizza heating device actually works.
Jessica on April 23rd, 2008

I’m a Couscous virgin. Does it turn out mushy? I’m all about Al Dente pasta and would think that being so small it would just be a mushy mess. Please enlighten.
Sara on April 24th, 2008

This was a staple for me back in college - this very flavor. I would just spritz it again with a little more olive oil and some lemon juice, and man! was it good.
Ginia on April 24th, 2008

I also used to live off this stuff in college, except I bought the plain variety and doused it in maple syrup (sort of a Middle Eastern Cream of Wheat). Nowadays, I compare the cost of a tiny box of couscous to a giant bag of generic brown rice, and sadly end up going with the rice. Damn my frugality!
Laura on April 24th, 2008

I eat Near East couscous all the time. I like the parmesan flavor best. And the way I cook it - not junk food. I like to saute any veggies on hand - usually bell pepper, onion, zucchini or summer squash, garlic, etc. and either fresh cooked chicken or canned - and add it to the couscous. It’s really really good and good for you.

Oh, and couscous is also one of the most perfect camping / hiking foods there is.
Florabora on April 24th, 2008

I lived on this stuff in college - you can cook it just fine in the microwave.

Also, if you have any health food stores near by - you can often get this in bulk (and you can often find the whole wheat version which is a bit more healthier) - much, much cheaper than buying it by the box.
Rose on April 24th, 2008

This looks delicious. I watched a show on food network once about making this, but it seemed incredibly..complicated. but they were making some cheesy kind, it looked so incredible. I want to try this.
mike on April 24th, 2008

Couscous is great! I make my own ready-to-cook instant couscous for breaks between classes. It’s easy to walk around with a jar and a small plastic bag of couscous mixed with spices, cashews, and raisins. Just heat some water in the jar, add the bagged goods and cover. It’s really cheap and is even quicker if you have access to on-demand hot water (ie:coffee maker, insta-hot). good times
Renee Maciejewski on April 24th, 2008

The Whole Grain variety is JUST as delicious and gives you a few extra grams of fiber, I totally recommend it. Hodgeson Mills also makes a whole grain variety couscous and it’s awesome.

I love that you just boil water, throw it in, and turn off the heat. And it tastes awesome with roasted veggies of all kinds.
lowderra on April 24th, 2008

Near east foods tend to be VERY convenient and tasty. I like couscous a lot. I tend to just buy the plain kind and throw stuff on top, but the flavored ones make a nice “don’t have to think” semi cooking experience.
Mina on April 25th, 2008

Your bowl, although prettier then my plastic container, has exactly what I had for lunch yesterday. Near East Garlic and Olive Oil Couscous with chicken and peas. Reheats in the workplace microwave so quick and easy, it has become a weekly lunch for me. If I have leftover chicken or pre-cooked packaged stuff I can even make this and put my lunch together in the morning before work. I guess this is one review I don’t need to try and remember at the grocery store.
Adina on April 26th, 2008

man i heart cous cous
Jerry T. on April 27th, 2008

I can taste it now.

And the Whole Grain couscous is just as good, too.
Roxy61 on April 27th, 2008

I’m sure you already know, but refrigerator dishes have been around forever. I pick them up at antique stores or thrift stores for a buck or two. I love them! Of course if you are looking for modern/uniform design, the C&B ones are beautiful.