Couscous is made from semolina flour, which is the roughly milled endosperm of durum wheat. The semolina is moistened with water and rolled until little balls are formed. Use in place of rice, as a side salad, added to soups, mixed with sautéed vegetables, and as a breakfast cereal. This flavored couscous is the same size as traditional couscous, however this couscous adds color and flavor. Cooks up just like traditional couscous, add to boiling water, remove from heat, let stand 5 minutes. Cooks to a beautiful gold color with a smooth curry flavor. Excellent for plate presentation.
Serve Couscous with marinated, broiled vegetables. Cooked chilled Couscous makes a super salad ingredient. Use a bed of Couscous instead of rice with curries or stir fry meals.
Pour 1 1/2 to 1 3/4 cups of liquid into a medium sized saucepan. The liquid can be water or vegetable stock or meat stock. Using stock adds more flavor to the dish. Add 1 to 2 tablespoons olive oil and a pinch of salt to the liquid and bring it to a boil. Add 1 cup of couscous to the boiling liquid. Remove the pan from the heat, cover, and let it stand for about 6 minutes. Do not lift the lid until the required time has elapsed. Fluff the couscous with a fork and serve. This recipe yields about 3 one-cup servings.
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Couscous is made from Semolina flour, which is the roughly milled endosperms of Durum Wheat. The Semolina is moistened with water and rolled until little balls are formed. Think of Couscous as a baby pasta. Lebanese Couscous is the largest Couscous in size, ranging from 1/8 to 1/4 in diameter. Th...
Middle Eastern Couscous, also known as Israeli Couscous, is made from wheat flour, like traditional Moroccan Couscous, Middle Eastern Couscous is toasted or puffed and about the size of a Peppercorn. The large size of this Couscous allows it to absorb flavors well. Couscous originated in the Moro...