Couscous 101

Couscous is a staple in some Middle Eastern countries like Algeria and Morocco. Although it is technically a pasta, it is used more as a grain, like rice, in Middle Eastern countries.

It is common is some countries for people to make their own couscous. it is called "rolling couscous" This is a very difficult and tedious task and takes some skill (and lots of patience) to accomplish. Couscous is also manufactured, and readily available in supermarkets all over the world.

Most pre-packaged couscous is pre-steamed, meaning you just have to pour boiling water over it, sit, fluff, and serve. The goal is to have light and fluffy couscous, not a gummy texture. Many professionals feel that couscous should be steamed 2-3 times to gain the right texture.

Couscous Recipes

Basic Couscous

Cranberry and Toasted Almond Couscous

Lemon Couscous

Couscous with Peas

Couscous with Raisins and Carrots

Apple Couscous

Orange Date Couscous

Couscous with Apricots