Yet for many people, eating couscous is just not an option. They either don’t want to eat wheat or they are a celiac, someone whose body cannot tolerate gluten.
So when I heard about Lundberg‘s gluten-free couscous, I was immediately intrigued. I had never of heard of such a thing and wondered if it would taste the same.
Last night, I made some of this gluten-free couscous and was very impressed.
Instead of wheat, Lundberg uses fire roasted brown rice. While the texture is not exactly the same or as light as couscous made from wheat, it is still fluffy and does not have the heaviness of normal rice that you might expect.
Cooking the brown rice couscous was very simple – boil water, use a 2:1 ratio of water to couscous and let it simmer. I then added organic olive oil, spinach, tomatoes and walnuts.
The other interesting aspect of Lundberg’s brown rice couscous is that it is Non-GMO Certified.
When a product is Non-GMO Certified it means that it has been rigorously tested by a 3rd party certification agency and that the product does not contain more than 0.9% GMO (in alignment with laws in the European Union). So, if you can get something that is both organic and Non-GMO Certified, that is the best of both worlds.
Overall, the Lundberg brown rice couscous was delicious and easy to make. I will definitely be having this again for dinner sometime soon.