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Versatile Couscous

Updated on October 23, 2009

In my house, couscous has become a regular part of our menu choices. The product is quite versatile, accepting a plethora of variations while maintaining its own uniqueness.

Couscous is a ground semolina pasta and a staple food in many North African countries. It has become increasingly popular in America over the last ten years or so.

Cooking couscous is quite simple. Prepare equal parts of water and couscous, along with a light amount of salt and butter. When the water is boiling with the salt and butter, add your couscous, quickly stir and remove from the heat. Allow the couscous to sit for 5 minutes, then fluff with a fork before serving.

Couscous can be mixed with almost any other food you like, such as ground meats, various vegetables, and sauces. It can also be used as a serving bed for larger meat portions. Because the couscous is a neutral color, the addition of colorful veggies can make your table more appealing.

I enjoy strong flavors, so I commonly add apple cider vinegar or Worcestershire sauce to my couscous dishes. Milder flavor options include meat gravy, light broth or even a soy sauce. As is true with many other dishes, freshly chopped parsley adds a nice color and flavor to couscous. My children enjoy their couscous with mixed veggies and almost any kind of flavor addition.

With a little imagination, and some experimentation, you can easily tap the varsatility of couscous for yourself and your family.


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