Couscous is the fastest pasta you can make: The type of couscous available in supermarkets has been precooked, so just needs to be steeped. You just boil some water (in this case, water that's seasoned with garlic, salt, and coriander), stir in the couscous, remove it from the stove, and let it sit for 5 minutes. That's all it takes.


2 cups water
2 teaspoons minced garlic
1 teaspoon paprika
1 teaspoon coriander
3/4 teaspoon salt
1 box (10 ounces) couscous
1 cup shredded carrots
1/3 cup raisins
3 tablespoons sliced almonds
2 teaspoons olive oil


1 In a large saucepan, combine the water, garlic, paprika, coriander, and salt. Bring to a boil over medium heat.

2 Stir in the couscous, carrots, and raisins. Cover, remove from the heat, and let stand for 5 minutes or until the couscous has absorbed the liquid.

3 Add the almonds and oil and fluff with a fork. Makes 8 servings

Toasted Walnut & Cranberry Couscous Substitute dried cranberries for the raisins, walnuts pieces for the almonds, and walnut oil for the olive oil.

Nutrition Facts

per serving: calories 185, total fat 2.7g, saturated fat 0.3g, cholesterol 0mg, dietary fiber 3g, carbohydrate 35g, protein 5g, sodium 228mg

good source of: beta carotene, vitamin E


Couscous is a tiny pasta used in North African cuisine to make a dish of the same name. Couscous is made of semolina, which is coarsely ground durum wheat. Durum wheat is a high-gluten wheat that is used to make high-quality pastas, because the gluten gives the pasta chewiness and elasticity.

Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at

Published: 18 Oct 2011

Last Modified: 06 Apr 2015