What is couscous? Is it a grain, a cereal, or somewhere in the middle? Couscous (pronounced koos-koos), is a cereal that is usually made from a combination of semolina and flour mixed with salty water.
Semolina is the hard part of flour, which is also used to make dried pasta. Wetting semolina intermittently makes couscous, which is then swished by hand until the granules are formed. It is sieved to ensure the right size.
The mixture is dried and keeps well. Instant couscous is pre-cooked and it is only necessary to add water, milk or a stock and allow it to stand for several minutes before use.
Couscous comes from North Africa and is used as rice may be used. A special cooking pot, a couscoussier, allows for the raw couscous to steam in the perforated top section of the pot while chunks of lamb or chicken simmer with vegetables, chickpeas and raisins in the bottom of the dish. The couscous is piled onto a platter and the stew placed on top.
There are traditional flavourings in the places where couscous is a staple part of the diet.
Moroccans use saffron, Algerians often add tomato and Tunisians create a spicy dish by adding the hot harissa.
You may have seen “giant” or “pearl” couscous on our shelves. This is made in a similar way but is usually not precooked. Because of the larger size it needs to be boiled in salted water or stock for around 15 minutes, then drained and washed. It is delicious to serve, as you would rice, in a savoury dish with added herbs and spices or as the base for a salad.
Both types of couscous can be used as a very digestible cereal served with milk and sugar or as a dessert when it is sweetened and combined with fruits. There is a considerable difference in the price. The pearl variety is more expensive than the small, precooked product.
Judith Sweet
Recipe: Couscous with Roasted Root Vegetables
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