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Couscous- What it is and how do you make it?

Updated on June 19, 2013
Dill Lemon Garlic Couscous, with steamed vegetables
Dill Lemon Garlic Couscous, with steamed vegetables

Couscous

Couscous is a staple in North African food. There are a few types of Couscous, which are really only different in size. Couscous is made from semolina, and these tiny grains have turned up on many restaurant menus across the world. Moroccan couscous are tiny grains. and are probably the most popular form of couscous,mostly because it is so easy and fast to prepare. Israel couscous are the size of peppercorns and involves simmering.

Those that are bored with traditional pasta or rice might enjoy adding couscous to their dinner tables. Couscous is so popular it is found in pretty much every grocery store shelves.

If you buy a box couscous I advise following the directions on the package. Moroccan couscous usually involves boiling water or broth and then adding the couscous and taking it off the heat to sit for 5 min or so. After it has steamed fluff the couscous with a fork. I then usually add fresh herb. If you have dried herbs you can add them with the water or broth. I also prefer to add a tablespoon olive oil or butter before adding the couscous.

It is a fun food that I enjoy playing with different flavors and a meal with couscous never seems boring.

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