Couscous

Couscous is a traditional North African dish made from crushed durum wheat semolina. Often considered a type of pasta, it is steamed and usually served as a side dish or base for stews and vegetables. What is couscous can vary by region; Moroccan, Israeli, and Lebanese varieties are common, each differing in size and texture.

Culinary uses of couscous are diverse. It can be served warm or cold, often alongside meats, seafood, or vegetables. Couscous makes an excellent base for salads, as it absorbs flavors well. Additionally, types of couscous, such as whole wheat or flavored variations, offer different tastes and nutrition profiles for various dishes.

Couscous nutrition is notable for being a source of carbohydrates and contains some protein. Whole wheat couscous has higher fiber content compared to regular couscous, contributing to a feeling of fullness. The dish is low in fat and can be easily enhanced with herbs and spices for additional flavor.

To cook couscous, bring water or broth to a boil, then stir in the couscous, cover, and let it sit for about five minutes until it absorbs the liquid. Fluffing it with a fork helps to separate the grains. For storage, keep dry couscous in a cool, dry place and cooked couscous in the refrigerator for up to five days. Knowing how to cook couscous properly ensures its texture remains light and fluffy.