Tri-colored Couscous

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Tri-colored Couscous

Rainbow Couscous is a Traditional Couscous blended with a balanced proportion of Spinach and Tomato flavored/colored Couscous. Rainbow couscous offers a chef a colorful presentation with minimal labor. Couscous originated in Northern Africa. 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.

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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