Couscous is a grain dish made of semolina wheat and closely resembles a pasta in taste. It is typically served with meat or stew, but can be made into a salad and substituted in place of other grains like quinoa or bulgur.
It makes a nice salad with feta, cucumbers, tomatoes, mint, parsley, olives, lemon juice & olive oil.
Cook it! It is pretty much dry pasta, it makes a really nice tabouelh salad, add it to soup to make it heartier or serve it under a meat. You can add any flavor to it as it's pretty much a blank slate. Last time i used it, I made a clear tomato broth with garlic, orange, star anise, cardamom, and ginger then cooked the couscous in it and served it with lamb. It soaked up all the broth flavor which was nice.
Jimmy, there are two major types of couscous ... both are pasta-like. One is tiny little dots that cook in about 5 minutes. The second is larger spheres usually called Israeli Couscous. These take up to 30 minutes to cook fully. I like to boil them in chicken or vegetable stock, then combine with sauteed vegetables.
Im India they call this Dahlia . You get in two sizes. Like what you said. Bascilly it is used for a porridge morning breakfast, unlike in Western Countries, as an accompanimeto a m,eal.. But it is nice and cute for filling up or adding to the variety in the plate. I had this with pork chops in Edinburgh.
Thanks very much
JImmy
Answers
July 1, 2010
Couscous is a grain dish made of semolina wheat and closely resembles a pasta in taste. It is typically served with meat or stew, but can be made into a salad and substituted in place of other grains like quinoa or bulgur.
It makes a nice salad with feta, cucumbers, tomatoes, mint, parsley, olives, lemon juice & olive oil.
July 3, 2010
Thank you, Chris. But do we have to cook it or put it uncooked in a salad.
Jimmy
July 3, 2010
Cook it! It is pretty much dry pasta, it makes a really nice tabouelh salad, add it to soup to make it heartier or serve it under a meat. You can add any flavor to it as it's pretty much a blank slate. Last time i used it, I made a clear tomato broth with garlic, orange, star anise, cardamom, and ginger then cooked the couscous in it and served it with lamb. It soaked up all the broth flavor which was nice.
July 6, 2010
Jimmy, there are two major types of couscous ... both are pasta-like. One is tiny little dots that cook in about 5 minutes. The second is larger spheres usually called Israeli Couscous. These take up to 30 minutes to cook fully. I like to boil them in chicken or vegetable stock, then combine with sauteed vegetables.
July 6, 2010
Im India they call this Dahlia . You get in two sizes. Like what you said. Bascilly it is used for a porridge morning breakfast, unlike in Western Countries, as an accompanimeto a m,eal.. But it is nice and cute for filling up or adding to the variety in the plate. I had this with pork chops in Edinburgh.
Thanks very much
JImmy