Corn Couscous

Cook couscous in water or broth until very soft, about 5 minutes. Then puree with a little breast milk, formula, or water until smooth and thin enough to spoon-feed. You can also mix it with other purees like carrot or sweet potato.

• Use a ratio of 1 part couscous to 2 parts liquid for a soft texture.
• Let the cooked couscous cool completely before pureeing.
• Start with a thin consistency and gradually thicken as baby gets used to it.
• Avoid adding salt, sugar, or honey.
• Store any leftover puree in the fridge for up to 2 days.

Cook couscous until tender but not mushy. Serve as a thick mash or form into small, soft balls (about the size of a pea) that baby can pick up. Mix with finely diced soft vegetables or shredded chicken for added texture.

• Ensure the couscous is clumpy enough to hold together but still soft.
• Offer a pre-loaded spoon for baby to practice self-feeding.
• Mix with a little yogurt or mashed avocado for extra creaminess.
• Supervise closely as baby learns to chew and swallow.
• Cut any mixed vegetables into very small pieces to avoid choking.

At this age, you can serve corn couscous as a side dish, mixed with small chunks of soft-cooked vegetables, beans, or shredded meat. It can also be used in patties or as a base for a toddler-friendly bowl. Keep the texture soft but with more texture.

• Introduce mild spices like cumin or parsley for variety.
• Use couscous as a base for a 'deconstructed' meal with separate components.
• Let baby use a fork or spoon to practice self-feeding.
• Make ahead and reheat in portions for busy days.
• Avoid hard or crunchy additions that could pose a choking risk.