Traditional Couscous

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Traditional Couscous

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. A granule of Couscous is about the size of a pin head and bland in flavor. Couscous is very versatile. Couscous is used in place of rice, as a side salad, added to soups, mixed with sautéed vegetables, and as a breakfast cereal. Couscous originated in Northern Africa. Couscous has recently captured the imagination and attention of many Americans.

Suggested Use:
Serve Couscous with marinated, broiled vegetables, flavor with garlic and onion as a side dish to meats and poultry. Cooked chilled Couscous makes a super salad ingredient. Use a bed of Couscous instead of rice with curries or stir fry meals. Combine with Harrisa Sauce for a spicy side dish.



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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