Couscous
Couscous is a seed-sized semolina pasta with origins in North Africa, where it has been a culinary staple for more than 800 years. Our quick-cooking couscous has pleasant flavor and a light, fluffy texture that make it an ideal base for an endless array of spice and ingredient combinations.
Suggested uses
Basic prep
Bring 1-1/4 cups water to a boil in medium saucepan with optional pinch of salt and 1 tablespoon of butter or olive oil. Stir in 1 cup of couscous and remove from heat. Cover and let sit for 5 minutes. Fluff with a fork and serve.
Storage & handling
Store in a dry, cool place.
Ingredients
Durum Wheat Semolina. Contains wheat.
Couscous is believed to have originated in North Africa, with references to it in cookbooks going back as far as the 13th century. Couscous is made from durum wheat flour called semolina that is moistened and rolled into form and then coated in finely ground wheat flour. Traditional couscous is extremely labor intensive to prepare, and is usually steamed. However, the most prominent form of couscous typically found in supermarkets today is the quick-cook type.
Couscous can be eaten alone either flavored or plain, warm or cold, or as part of a side dish. In its native North Africa, it is traditionally paired with meats and vegetables and served with a sauce. It provides a unique alternative to rice or pasta, due to its adaptability to a variety of flavor profiles.
The word "couscous" derives from the Arabic word "kaskasa," meaning "to pound small." In addition to being served throughout North Africa, couscous is extremely popular in France, where it has been adopted as a traditional dish. It is also commonly served in Spain, Portugal, Italy and Greece.
Classic recipe
Couscous with Cinnamon and Nutmeg
Classically prepared couscous can be used as a base for so many dishes — especially roasted meats, poultry and fish. This recipe stays true to its North African roots, combining aromatic cinnamon and nutmeg to create a deliciously fragrant dish.
