Grocery
Couscous
What it is
Couscous is a staple food made from semolina, which is the coarse, purified wheat endosperm used in making durum wheat pasta. It is traditionally prepared by rolling and steaming the semolina until it forms small granules. These granules are then dried and can be stored for a long time. It is a versatile grain-like product that cooks very quickly.
How people cook with it
Couscous is a popular base for many dishes, absorbing flavors well. It can be served hot or cold.
- As a side dish
- In salads
- As a base for stews
- In grain bowls
To prepare couscous, typically you combine equal parts boiling water or broth with the dry couscous in a heatproof bowl. Stir once, cover tightly, and let it stand for about five minutes. Then, fluff the couscous with a fork to separate the grains. You can also add a little butter or olive oil for richness. It is a very fast cooking alternative to rice or pasta.
How it differs from similar foods
Unlike pasta, which is extruded into shapes and boiled, couscous is made from steamed semolina granules. This steaming process gives couscous its distinct texture and allows it to cook in a fraction of the time. Its smaller size also makes it absorb sauces and dressings differently than larger pasta shapes.
Who it is for
Home cooks looking for a quick and easy side dish or a versatile base for various meals will find couscous useful.
How to keep the rest
Store uncooked couscous in a cool, dry place in its original packaging or an airtight container. Once opened, ensure it is sealed to prevent moisture absorption and pest infestation. It has a long shelf life when stored properly.