Whole Wheat Couscous Side Dish
Whole Wheat Couscous is a perfect side dish option that’s loaded with flavor from cooking in broth and adding green onions and Parmesan! And if you use vegetable broth, this is easy to make into a meatless dish!
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Are you open-minded about couscous? I ask because when I mentioned how much I liked this whole wheat couscous during a food conversation with a couple of my sisters and a friend, they were polite but obviously skeptical that couscous could ever be something you’d really want to eat. I understand, because plain white couscous has never been something I’d get very excited about.
However, I love the nutty flavor of Whole Wheat Couscous, and after I ramped up the flavor with lots of thinly sliced green onions and a generous amount of Parmesan cheese, I gobbled up a huge bowl of this for lunch. Best of all, whole wheat couscous is one of the quickest side dishes you can imagine; this can easily be on the table in 15 minutes.
What ingredients do you need for this recipe?
- Whole Wheat Couscous (affiliate link)
- chicken broth or vegetable broth
- green onions
- Parmesan cheese
- fresh ground black pepper to taste
What is Couscous?
Some people think couscous is a grain, but it’s actually a very small pasta and it’s a North African dish that’s used in place of rice. Most couscous found in the U.S. is the instant kind that cooks in five minutes, which isn’t as good for carb-conscious diets. You can read more about Couscous if you’re interested.
Where can you get Whole Wheat Couscous?
Couscous is pretty mainstream these days, but you’ll have to look a little harder to find the whole wheat type. In Salt Lake, I can find Whole Wheat Couscous at Whole Foods or larger grocery stores. You can also buy Whole Wheat Couscous (affiliate link) online if you can’t find any. You can find more about Couscous at that link if you’re interested in learning more about it.
How to make this Whole Wheat Couscous Side Dish:
(Scroll down for complete recipe including nutritional information.)
- I started with a package of Whole Wheat Couscous (affiliate link), which measured out to be 1 1/2 cups of whole wheat couscous if you’re lucky enough to find a place to buy it in bulk.
- Bring 2 cups chicken or vegetable broth to a boil, using a heavy pan with a tight-fitting lid. (I used homemade chicken stock, which made the finished dish extra flavorful, but canned chicken broth will work.)
- Stir the whole wheat couscous into the boiling chicken stock.
- Then turn off heat, cover the pan, and let it sit for five minutes without lifting the lid.
- While the couscous is cooking, cut green onions into thin slices. (You can use even more if you really like green onions.)
- Measure out 1/2 cup good quality grated Parmesan cheese.
- After the couscous cooks for five minutes, remove lid and fluff the couscous with a fork. Let it cool for 2-3 minutes.
- Then stir in the Parmesan cheese and green onions, and season with some fresh-ground black pepper. Taste to see if you want salt.
- Serve hot, as a great side dish for any type of protein.
Make it a Meal:
I’d love this with something like Low-Carb Baked Mayo-Parmesan Fish, Salmon Roasted in Olive Oil, or Artichoke Chicken Bake. It would also be tasty with Peanut Butter Tofu with Sriracha for a meatless meal.
More Tasty Side Dish Recipes:
Cauliflower Rice with Basil, Parmesan, and Pine Nuts
Twice-Baked Spaghetti Squash with Kale and Feta
Greek Cauliflower Rice Bake
Instant Pot Low-Carb Loaded Cauliflower Mash
Whole Wheat Couscous Side Dish
This Whole Wheat Couscous Side Dish is flavored with green onions and Parmesan, and this is a delicious addition to any meal.
Ingredients
- 1 1/2 cups whole wheat couscous
- 2 cups chicken broth or vegetable broth (see notes)
- 5 green onions, thinly sliced
- 1/2 cup finely-grated Parmesan cheese
- fresh ground black pepper to taste
Instructions
- Using a heavy pan with a tight-fitting lid, bring 2 cups of homemade chicken stock or chicken broth (or vegetable broth) to a boil.
- Stir in couscous, turn off heat, put the lid on the pan and let it sit for five minutes without lifting the lid.
- While couscous cooks, thinly slice the green onions and measure 1/2 cup finely grated Parmesan cheese.
- After 5 minutes, remove lid and fluff the couscous with a fork.
- Let cool for 2-3 minutes.
- Stir in green onions and finely-grated Parmesan.
- Season to taste with freshly-ground black pepper and serve hot.
Notes
I used homemade chicken stock, but you could use canned chicken broth if that's what you have.
This recipe was inspired by a recipe for orzo pilaf from Bon Appetit magazine.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 165Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 271mgCarbohydrates 25gFiber 2gSugar 2gProtein 8g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Whole wheat couscous would be too high in carbs for low-carb diets, but this would be a perfect side dish for phase 2 or 3 of the original South Beach Diet. And if you use vegetable broth it could be a meatless dish (although strict vegetarians may not want a dish with Parmesan.)
Find More Recipes Like This One:
Use Side Dishes to find more side dish recipes. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2010. It was updated with more information in 2021.
42 Comments on “Whole Wheat Couscous Side Dish”
In the chicken broth you are going to cook the couscous in add 1/2 tsp cinnamon and 1/2 tsp cumin. Add a diced carrot cook till tender, add the couscous cover, let sit required amount of time. Enjoy!
Lisa, I would love to find whole wheat couscous in bulk, but haven't seen it here.
Hi Kalyn, I'm making this tonight. I was looking for proportions of liquid to couscous for the whole wheat variety and found your recipe. (Getting back into w-w couscous & brown rice over here. 🙂 Will have it with Ina Garten's grilled lemon-thyme chicken. Thanks!
P.S. We're lucky to have a couple stores in town that carry couscous in bulk.
looks amazing! i just did an entry about couscous and included a link to this page with one of your pictures (giving you credit, of course!) here's the link –
http://reluctantwwfoodie.wordpress.com/2011/04/21/couscous-with-lime-and-scallions/
Anonymous, sounds good with turkey meatballs; glad you liked it.
Made this recently, and it was super easy. I served it with some homemade turkey meatballs and marinara sauce on top, and it was good. It makes a huge batch so I might cut it in two next time, but leftovers are always nice! I can see where it would be super easy to change-up the flavors with different veggies and herbs.
Laura, I don't mind if people re-post my recipes if they credit me, although I would really prefer that the recipe is re-written in your own words. But thanks for checking.
I posted a recipe of yours on my blog… I linked your page, but I didn't know if you wanted me to title it as your recipe. I just want to make sure I'm not "stealing" =)
I just made this recipe last night, but made it with quinoa! It was delicious – thank you!
Maura, what a thoughtful husband you have! So glad to hear you liked it as much as I did, and love the idea of the grape tomatoes.
Hi Kalyn, Maura in Charlotte again. I made this for dinner tonight and my husband asked me to thank you for the recipe! I added some halved grape tomatoes. We both loved it.
I served it with chicken under a brick seasoned with smoked paprika among other things and this whole wheat couscous was perfect.
I am learning so much about grains lately – or trying to anyway 🙂 I did think that it was a grain! Wow! We do like couscous a lot in our home as well as quinoa and we even tried Kamut Khorasan Wheat and we are bonkers over it too! Whole grains are so good when prepared with lots of veggies and spices! Thanks for the recipe 🙂
Steaming the couscous will make all the difference to the taste. There is actually a great Turkish recipe that uses bulgar that is similar to your post. Couscous done well is really the dish of Kings and Queens!
i completely agree… whole wheat couscous brings the couscous eating experience to a whole different level. Initially i bought a pack of whole-wheat couscous out of eating healthy thing, but after I tasted it once, i never went back to white couscous. whole wheat one has a nice byte to it that the plain one lacks.
Ken, love the idea of toasting the couscous first. I'll definitely try it.
I've made lots of couscous dishes similar to this. One thing I like to do is toast the couscous until it browns slightly in a dry skillet before adding liquid & other ingredients. Gives a richer, toasty flavor. Then add the liquid a bit at a time (watch for spatters at first!)…
This looks so very good!!! i will have to try it.
But right now I am having a bay and she dose not like onions, so I don't eat them right now.:)
But I will try it sometime.
Just made some couscous this weekend and it didn't come out as nice as yours. You make it look so easy as well.
I'm definitely behind on replying to comments here, but I'm happy it seems I might be introducing some people to the idea of whole wheat couscous. Hope you'll try it, it's so much better than the white kind.
I don't mind couscous, however it seems I'm the only one! It's definitely reliant on what flavour gems you fold through it and this sounds wonderful. I've never seen whole wheat couscous, so must look out for it. Thanks Kalyn xx
Green onion and parmesan couscous sounds like a fantastic and easy side dish.
My favorite whole wheat couscous brand: organic RiceSelect.
Thank you for linking to my recipe for couscous salad–it is recipe that I make all the time.
BTW, @ esper-d, I have found that recipes that work for couscous also seem to work for flavoring quinoa (although the cooking of the grain itself is different).
I have never made couscous before… love saying it. I guess I thought it was a rice. Very good post, lots I need to ponder
So funny that people resist the idea of cous cous- which is basically pasta. I bet anyone trying your whole wheat cous cous recipe would be an instant convert. It looks delicious!
i just love preparing couscous…its so easy and it can be a main dish as well as sides…nice recipe 🙂
I am an Israeli couscous fan, but not the small grain type. Don't like the texture. However, I would like to find and try the whole wheat version. This recipe sounds delicious and healthy. Thanks Kalyn.
I tend to like Israeli couscous more than regular but this looks so flavorful, I'd have to give it a shot!
I have just come across your blog. I start South beach today and think I will be finding a lot of great things from your blog.
I am now curious about this whole wheat couscous! I don't think I have ever seen it but then I was not looking for it either! Sounds great nothing beats nutty rustic flavors!Love your dish.
Whoops, I hit send too soon. When my kids first started eating solid food, couscous was a favorite, especially with a teaspoon or two of hummus mixed in.
This is a really nice, simple preparation. I also use whole-wheat couscous and prefer it to the regular variety. I always appreciate that I can buy it in bulk at Whole Foods.
Ditto to Trader Joe's! Had some for dinner tonight. Yummy yummy.
Thx for the brocolli idea.
I absolutely agree about whole wheat couscous. I buy mine at Trader Joe's. I love to make a kind of cross between tabouli and Greek salad, with parsley, tomatoes, cucumber and feta.
Rhonda, thanks for letting us know that Trader Joe's brand is good.
Denise, thanks for seconding the idea that this could be made with quinoa.
Maura, yes I'm still mourning no Trader Joe's in Utah. Your veggie couscous sounds delicious!
Hi Kalyn, I love whole wheat couscous and can get it at Trader Joe's. (I know you don't have one near you, sorry.)
I make a vegetarian version using 1 cup ww couscous cooked for about 4 minutes in the microwave with 1 can of veg broth. When cooled & fluffed, I add chopped grape tomatoes, scallions, celery or julienned jicama, walnuts, cucumber, chickpeas or black soy beans. I dress it with lemon juice and olive oil and some dried herbs plus 2 Tbsp. of dried mint. Great as a light meal or as a sidedish to a lean protein.
Maura in Charlotte, NC
I've made a recipe very similar using Quinoa instead of whole-wheat couscous. I'm trying to stay off wheat due to digestive problems with gluten products. I love couscous, but unfortunately my tummy doesn't. Keep up the great recipes!
I get my whole wheat couscous at Trader Joe's, it is their brand and its yummy! I love it, but my daughter absolutely hates it anyway I make it. I am gonna try it this way and see what she thinks. I know I will love it!
Aggie and CJ, thanks. I really loved it!
Kathy, I'm giggling at the mental image of you sweeping up those little grains under the high chair. Does Israeli couscous come in whole wheat? I don't think I've seen it like that.
Daisy, lucky you to have fresh green onions!
esper_d, I'm not really coming up with something that would be quite the same as green onions in this, but you can certainly use any veggie you like that tastes good raw, just cut in small pieces. (Maybe broccoli would be good with the parmesan.) This recipe could definitely be made with quinoa too.
What other green veggie could I subsitute for the onions since I don't like onions?
BTW, I'd love to see a recipe using quinoa sometime 🙂
This looks delicious! And I'll have fresh green onions soon – very soon — in my garden.
I didn't realize there were people who didn't like couscous -I think it's great! Easy to dress it up with other flavors and it cooks incredibly fast. I especially like Israeli pearl couscous – takes slightly longer to cook but I find somewhat fewer little grains scattered under the highchair 🙂
I love having ww couscous as a side dish! this look delicious Kalyn!
Now THAT looks good. Quick and delicious.