Couscous is usually mistake for a grain but it is in fact pasta made from ground semolina flour. It is fairly flavorless on its own so it tends to take on the flavor of whatever sauce or other ingredients that it’s prepared with.
There are quite a few varieties available. Most couscous that you buy in the grocery store is the tiny grained Moroccan Couscous that has been pre-steamed and comes in regular or whole wheat. This variety of couscous is virtually instant so all you have to do is mix it with boiling water or stock, let it stand for a few minutes, then toss and serve.
There are also many other package boxes of couscous that are the pre-steamed variety with other ingredients added such as raisins and nuts or dried vegetables. But as with many processed foods, it is healthier and tastier to make your own. There are also other varieties of couscous available such as Middle Eastern Couscous or Pearl Couscous which are about the size of pepper corns. It is made from wheat flour and cooked like pasta.
This is what it looks like when it’s cooked. Much like regular couscous, this also absorbs flavors well and is a nice choice with saucier stews. It also provides the base for a great summer salad. This is probably my favorite type of couscous. I like the texture and the look that it adds to the plate.
There is also Lebanese or Israeli Couscous which is the largest, about the size of a pea and is cooked by soaking in hot water. It can be used much like pasta, but to be honest, it’s my least favorite. I tend to stick to regular or Middle Eastern Couscous.
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