I've been home for the summer for a few weeks now, and my dad being the health freak that he is, confronted me about the high salt content of some of the pre-prepared foods that I eat. One of my favorite is Near East Mediterranean Curry Couscous. It is so delicious and takes five minutes to cook! However, it does have 550 mg of sodium per serving. With three servings per box, that is a lot of salt (69% of your Daily Value).


My dad insisted it would be simple to replicate the combination of spices that I love so much - "Just had some curry and turmeric and it will taste the same!". But I am sure there must be more to it. The ingredients list includes "salt, peas, molasses, spices, carrots, garlic, turmeric spice, natural flavors, parsley, honey and onions."

This is where the research comes in. I have to figure out what those ambiguous "spices" are. Possibilities include:

- Cumin


- Curry powder (Duh, this probably should have been first in the list), which can include coriander, turmeric, cumin, fenugreek, ginger, garlic, fennel seed, cinnamon, clove, mustard seed, cardamom, mace, nutmeg, red pepper, tamarind, or saffron

- Garlic (Yummy!)

- Parsley seems pretty obvious too since it's on the box

- Onions are also on the box, but I would just use fresh onions, rather than the sketchy dried onions in the "Spice Sack"


It seems like the "spices" may just be curry powder. How dull. Most every recipe I have looked at just adds curry powder. And none of them add molasses or honey - it must be one of those sneaky things they add to make stuff taste better that is totally unecessary, just like adding more than a gram of salt.


Next time I make couscous, I will have to make my own "Spice Sack" filled with curry powder, turmeric, garlic and parsley.


Also check out this article from the Seattle Times about curry :)

http://seattletimes.nwsource.com/pacificnw/2003/0302/taste.html

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  1. Lana ReyNovember 17, 2020 at 5:03 AM

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