Couscous
By: Anonymous

About

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.

Information
Other names: Kuskus, Cous Cous
Translations: Kuskuss, Κουσκούς, Kuskusas, الكسكس, Kuskus, Cuscuz, Cuscús, Cuşcuş, 쿠스 쿠스, Kuskus, Cuscus, Kuskus, Кус-кус, クスクス, Kuskus, קוסקוס, Кус-кус, 库斯库斯, Цоусцоус, Cuscús, Кус-кус


Physical Description
A grain dish of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. 
Colors: yellow


Tasting Notes
Flavors: bland, it will absorb whatever flavours you mix in with it.
Mouthfeel: Chewy, Soft
Food complements: Peppers, Chicken stock, Chicken, Meats, Feta, Basil, Vegetables, Tomato sauce
Wine complements: Cabernet sauvignon, Navarra, Shiraz, Cinsault, Pinotage, Rosé, Red, Sauvignon blanc, Navarra red, Sauternes
Beverage complements: Tea, Ginger ale
Substitutes: Rice, Quinoa, Bulgar, Barley, Millet, Orzo


Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Couscous is already prepackaged. Check the packaging for holes or any signs of damage.
Buying: Most packaged couscous is from the instant variety, but there is the traditional variety so make sure you know what you want to make sure you have enough time to make them.
Procuring: Couscous is a grain made from semolina (coarsely ground durum wheat) or, in some regions, from coarsely ground barley or pearl millet. In Brazil, the traditional couscous is made from pre-cooked sweet-corn flakes.


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
Cleaning: Rinse gently before cooking. 


Conserving and Storing
Store couscous in a sealed container, in a dry, cool place.


Social/Political
Couscous is a healthy grain product and is eaten worldwide for it's nutritional value.
History: One of the earliest references to couscous in Northern Europe is in Brittany, in a letter dated 12 January 1699. But it made an earlier appearance in Provence, where the traveler Jean Jacques Bouchard wrote of eating it in Toulon in 1630.

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