Grocery
Couscous
What it is
Couscous is a staple food made from semolina, which is the hard durum wheat. The semolina is moistened and rolled into small pellets, then steamed. This process gives couscous its characteristic granular texture. It is a versatile grain that cooks very quickly. It is a common food in North African cuisine and has gained popularity worldwide.
How people cook with it
Couscous is a fantastic base for many meals. It can be served hot or cold, making it suitable for a variety of dishes.
- Side dish for stews
- Base for grain bowls
- Salad ingredient
- Light lunch option
To prepare couscous, typically you bring water or broth to a boil. Then, you stir in the couscous and cover the pot, removing it from the heat. Let it sit for about five minutes, allowing the steam to cook the grains. After resting, fluff the couscous with a fork to separate the grains. You can add a little butter or olive oil for richness and flavor. It absorbs liquids well, so be mindful of the ratio. It is ready to serve once it is light and fluffy.
How it differs from similar foods
Unlike pasta, which is made from durum wheat flour and water and then boiled, couscous is made from small rolled semolina pellets that are steamed. This steaming process results in a much quicker cooking time compared to most pasta shapes. Its texture is also finer and more distinct than most pasta.
Who it is for
Home cooks looking for a quick and adaptable grain to add to their meals.
How to keep the rest
Store uncooked couscous in a cool, dry place in an airtight container. Once cooked, refrigerate any leftovers within two hours. It should be consumed within three to four days when stored properly in the refrigerator.