What is couscous?
A dish made up of spherical granules (semolina wheat coated in ground wheat flour). Couscous takes quite a lot of time to prepare and steam. A lot of people opt for the more-processed, quick-cook couscous since it has a short prep time.
You can eat couscous with stews or alone. It can be served plain, warm or cold, or as a dessert. Usually it’s a side dish.
Couscous is a coarsely ground semolina pasta that is a dietary staple in North African countries. It is also widely used in Middle Eastern countries and has become popular in American dishes. It is made of semolina, flour, salt, and water. Similar to rice in shape, color, and texture, it is used in many dishes as rice would be. A grain of couscous is similar in size to a grain of sugar. Popular in Algeria, Libya, Morocco and Tunisia, couscous is most often served with meat, mostly chicken, lamb or mutton, and vegetables. Each country seasons couscous differently. Moroccans use saffron, which creates a yellow colored dish, and might top couscous with fish and a sauce of raisins and onions. Algerians add tomatoes to their couscous and Tunisians create a spicy dish with harissa sauce, a hot pepper sauce. Couscous is available in a pre-steamed version in many grocery stores. To prepare this type of dried couscous, pour boiling water or broth over the pasta and then seal the bowl with plast
Couscous (pronounced “koos-koos”), a staple of North African cooking, is now widely available in packaged form in most supermarkets. Couscous is granules of semolina made from durum wheat, the ideal pasta wheat, which are precooked and then dried. Actually, the word can mean the pasta itself, as well as North African stews (“tanginess”) traditionally served over it. Like pasta or rice, it can serve many culinary purposes. It is simple to prepare, usually you just add boiling water and let it sit. You can add exotic spices or sauces or leave it plain. It can be a salad base, a filling addition to soups, an accompaniment for meats and vegetables, and if sweetened, spiced and mixed with dried fruits, a dessert.
Couscous is a coarsely ground semolina pasta. The grain is a staple in many North African countries. Over the last decade, it’s cropped up on American menus and dinner tables. Parboiled couscous is now available in many grocery stores. Learn more and pick up recipes at the following sites: • Encyclopedia of the Orient: Couscous Learn the origins of the classic pasta of North Africa. The Detroit News This article highlights the convenience and versatility of the granular grain. –> • Couscous Corner A collection of couscous recipes. View more recipes, articles, questions, tips or tutorials. Featured Resource More to Explore GourmetSpot Recipes Articles Kitchen Tips Kitchen Tutorials Questions & Answers Food Trivia Lists Food for Thought Food News Food Headlines Food TV Food Magazines The Food Section Related Spots ShoppingSpot.com TripSpot.com The StartSpot Network Back to Home Page Find more useful resources in popular areas of the StartSpot Network… Today’s Headlines Bestselling Boo
Couscous is coarsely milled Durum (pasta) wheat which is moistened and rolled with the admixture of dry flour until it forms a granular texture. Traditionally eaten in Morocco, Tunisia and other mediterranean countries, it was the women’s task to sit and laboriously roll the couscous for the evening meal. Thankfully this process has now been mechanized so that more of us can enjoy the delights of this light, tasty and nutritious side dish. Couscous may be used instead of potatoes or rice and has the added advantage that it can be made in a fraction of the time. It is well worth learning how to make couscous and once mastered, it will be a welcome addition on the dinner table.