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 actually a pasta, but it is commonly used as a grain. It is a great substitute for rice, and cooks much quicker. Couscous is made from semolina, which is what is left over after durum wheat has been milled and the fine flour removed. An individual couscous grain is about the same size of a coarse grain of sugar. It is the semolina coated with durum flour. Traditionally this was done by hand, but it is now made commercially and available in packets of instant couscous in the pasta section of the local supermarket.
January 30, 2006 Couscous was traditionally the pasta of northern Africa. In the United States it is made from ground semolina wheat and often used in salads, mixed with fruit, used in other grain dishes or as a side dish. It is easily mistaken as rice, but it is actually pasta. Serve couscous plain or add personal favorites such as olives, pine nuts, raisins or finely chopped veggies. Compliment beef, chicken or fish with this side dish or serve it as your main meal. Because couscous is made from wheat, it’s a good source of B vitamins. Look for whole-wheat couscous, too. Produced by ADA’s Public Relations Team To view previous Daily Tips, click here.
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.
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
