Couscous is a coarsely ground type of semolina pasta that resembles rice. It is made from semolina, water, salt and wheat flour.
Couscous is a staple in many North African countries and is often steamed and served with meat and vegetables.
If it is instant couscous, the couscous to water ratio is usually 1:1
There are several types of couscous the most common being Israeli couscous which would be similar to orzo pasta. Couscous is most often made from semolina wheat, but is also made with either millet or barley.
A grain dish of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour.
Selecting and Buying
Preparation and Use
Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone, flavored or plain, warm or cold (e.g., mixed with tabouli), or as a side dish.
Add 1/2 cup boiling water to 1/2 cup couscous. Cover for 5 minutes.
Use broth instead of boiling water. Add fresh vegetable and after cooling down, drizzles some olive oil and vinegar over it.. Delicious
Conserving and Storing
Store couscous in a sealed container, in a dry, cool place.