Couscous in our A-Z - Cooking Index
Couscous or kuskus is a pasta. It consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour.
Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone flavoured with herbs, vegetable's and sometimes fruit or plain, warm or cold, as a dessert or a side dish. In Algeria, Tunisia and Morocco, couscous is generally served with vegetables (carrots, turnips, etc.) cooked in a spicy or mild broth or stew, and some meat (generally, chicken, lamb or mutton); in Morocco, couscous can also be topped with fish in a sweet sauce with raisins and caramelized onions. In North America and Great Britain couscous is available most commonly as either plain or pre-flavoured, quick-preparation boxes.
Couscous in North Africa will be steamed three or four times before serving whilst western couscous is covered with a small amount of boiling water for five minutes to produce a similar effect. Couscous should be light and fluffy, not gunky nor gritty.
Couscous is part of the staple diet in many areas in North Africa and the Middle East.