Keto Couscous with Noodlefication
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Keto couscous is a super versatile low-carb side dish that is perfect all year long and can be prepared in so many different ways!
Whether you are looking to prepare something for a holiday party or summer bbq, keto couscous can be made to celebrate the flavors of the season and pair with meat, fish, or veggies.
BONUS: It’s also dairy-free, nut-free, gluten-free, Paleo, and Whole 30 compliant.
Keto Couscous
Live the good life without the carbs and calories! This keto couscous made with noodlefication (technically known as spherification) is easy to pair and even better to eat!
Traditional couscous should be avoided at all costs when following a ketogenic diet or lifestyle due to very high net carbs and although there are substitutions, sometimes you just want some couscous.
Come on guys … you know what I did … I made it keto!
Thanks to a little help from some fun ingredients and science this keto couscous taste so good, you will never know it’s not the traditional grain.
Ingredients Needed to Make Keto Couscous
Ingredients:
Water: 3 cups water
Egg: 3 tablespoons egg yolk powder
Yeast: 2 tablespoons nutritional yeast
Science: 1 tablespoon sodium alginate
Calcium Bath:
Water: 7 cups water
Science: 1 tablespoon calcium lactate
Pro-Tip: The calcium bath can be reused for multiple batches. I’ve reused the calcium bath over the course of 4 days, storing it in the fridge between uses.
How to Make Keto Couscous
Blend water, yolk, and yeast. Add water, egg yolk powder, and nutritional yeast to a high-speed blender and pulse on high for 20 seconds.
Add sodium alginate. With the blender on a low-pulse speed, sprinkle in the sodium alginate and continue pulsing for an additional 30 seconds.
Chill. Pour the keto couscous mixture into a spouted container (this makes for easier pouring later) and place in the refrigerator for at least 1 hour.
Scrape and set aside. Scrape the bubbles off the top of the mixture (it should be a smooth, pudding-like consistency under the bubbles that rose to the top) and set to the side.
Whisk. Prepare the calcium bath in a large bowl by whisking the calcium lactate into the water until the water is clear.
Bathe. Slowly pour the keto couscous mixture through the colander into the calcium bath. You will need to do this in small batches, allowing the mixture to drip through the colander, occasionally stirring the keto couscous pearls to ensure they are not sticking together.
Continue the process. Repeat until all the batter is used.
Let sit for 1 hour. Allow the keto couscous to set up for at least 1 hour before draining.
Main Dishes to Pair with Couscous
Pair your couscous with delish main dishes for lunch and dinner like:
- Crispy Oven Baked Chicken Wings
- Classic Baked Chicken Thighs
- Keto Beef and Turkey Meatloaf
- Low Carb Beef and Broccoli Recipe
- Boneless Beef Short Ribs – Slow Cooker Recipe (Low-Carb and Keto Approved)
- Chili Lime Mahi Mahi with Avocado Cream Sauce
- Cornish Game Hens Recipe with Rosemary and Garlic
Different Ways to Prepare Keto Couscous
Dress up your keto couscous with added flavor and textures!
Herbs and Spices: Couscous always tastes better with added flavor from herbs like basil, parsley, oregano, Italian seasoning, cumin, coriander, garlic powder, onion powder, and more!
Lemon: Lemon adds the perfect zing! Use grated lemon rind or squeeze in the juices.
Nuts: Add some crunch and texture with pine nuts or slivered almonds.
Fruit: Although not keto-friendly, you can also add fruit like apricots, currants, or pomegranate seeds.
Olives: Chopped green olives pair so well with the lemon juices, couscous, and chicken!
How to store leftover Keto Couscous
Store the Keto Couscous in an airtight container in the fridge for up to 1 week.
Keto Couscous with Molecular Gastronomy
Keto couscous made with molecular gastronomy is a versatile dish that is both low-carb and low-calorie.
Ingredients
Couscous Mixture:
- 3 cups water
- 3 tablespoons egg yolk powder
- 2 tablespoons nutritional yeast
- 1 tablespoon sodium alginate
Calcium Bath:
- 7 cups water
- 1 tablespoon calcium lactate
Instructions
- Add water, egg yolk powder, and nutritional yeast to high-speed blender and pulse on high for 20 seconds.
- With the blender on a low-pulse speed, sprinkle in the sodium alginate and continue pulsing for an additional 30 seconds.
- Pour the keto couscous mixture into a spouted container (this makes for easier pouring later) and place in the refrigerator for at least 1 hour.
- Scrape the bubbles off the top of the mixture (it should be a smooth, pudding-like consistency under the bubbles that rose to the top) and set to the side.
- Prepare the calcium bath in a large bowl by whisking the calcium lactate into the water until the water is clear.
- Slowly pour the keto couscous mixture through the colander into the calcium bath. You will need to do this in small batches, allowing the mixture to drip through the colander, occasionally stirring the keto couscous pearls to ensure they are not sticking together.
- Repeat until all the batter is used.
- Allow the keto couscous to set up for at least 1 hour before draining.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 51Total Fat: 3gCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gProtein: 4g
Hi Cathy, just wondering if you can store it in the freezer?
Thankyou for the clever recipe ☺️
I haven’t tried freezing it because it never lasts that long in my house, lol
May I ask what kind of colander you used? 🙂
It was a cheap plastic colander that my husband picked up from the dollar store 🙂
Once the couscous is made, how do you prepare in meals? Just warm it up? Or boil like pasta?
You can heat it in the microwave or boil it like pasta, but you would only need to bring it to just a boil, because it doesn’t need to cook.. I like to add it to soup too!
I am charmed by this recipe. I was already making thread noodles. Now it’s couscous’s turn. Thanks for the inspiration.
You are so welcome!! It’s a fun recipe for sure!
I wonder about tapioca pudding?
I just watched your video on making keto couscous. I’m so excited about the prospect of making couscous, but I don’t have a high-speed blender. Is that a deal-breaker?
Hey Betsy! I know some people have had success with a food processor, but others have not. The sodium alginate needs a high-powered tool for full dispersment.
I used a cheap blender on high and it worked just fine. I put the ingredients in while the blender was running. I love this idea!~.
Hi This looks great and I am eager to try it. You say to store it in the fridge for up to 1 week. Is that stored dry or in some type of fluid?
Hey Melody! You can store it drained/dry. I haven’t seen any benefit to leaving it in liquid when storing.