Couscous is also known as North African millet. Despite being called millet, it’s not a grain but a type of pasta. It’s typically made from semolina flour and has a firmer, chewier texture. It’s a common ingredient in North Africa, West Africa, and the Middle East. Today, we’ll introduce several common couscous types and their recipes.
Couscous Types
There are three common types of couscous on the market: Moroccan couscous, Israeli couscous, and Lebanese couscous.
Moroccan couscous: The smallest type of couscous, about the same size as semolina flour, cooks thoroughly in just a few minutes and is the most popular type of couscous on the market.
Israeli couscous: Also known as pearl couscous, it’s larger than Moroccan couscous, about the size of a whole peppercorn. It has a chewier texture and requires about 10 minutes to cook thoroughly.
Lebanese Couscous: Larger than Israeli couscous, Lebanese couscous is about the size of a pea, so it takes longer to cook thoroughly.
Couscous is often sold lightly toasted or steamed, which can shorten the cooking time. Below are some common recipes for your reference.
Ingredients
Notes
Instructions:
- Pour the water or broth, salt, and olive oil into a pot and bring to a boil.
- Add the couscous to the pot, stir quickly, then remove from the heat and cover.
- Once the couscous has absorbed the water or broth, it will soften. This should take about 5 minutes.
- Remove the lid, stir the couscous, and serve.
Ingredients
Notes
Instructions:
- Pour water or broth and salt into a pot and bring to a boil.
- Add the couscous to the pot, then reduce the heat to low, cover, and simmer.
- Once the couscous has absorbed all the water (approximately 10 minutes), remove from the heat.
- Leave the couscous simmering for another 5 minutes without opening the lid.
- Open the lid, stir the couscous, and serve.
Ingredients
Notes
- Pour water or broth and salt into a pot and bring to a boil. Add the couscous to the pot and reduce the heat to medium. Cook for 12-15 minutes before removing from the heat, stirring occasionally.
- At this point, the pot will contain some unabsorbed water or broth, so drain the couscous through a strainer.
Ingredients that pair well with couscous
Of course, you can pair couscous with anything you like, but many professional chefs agree that the following ingredients are the best!
Ingredients that pair particularly well with couscous as a side dish:
- Salmon
- Vegetables
- Tofu
- Pork chops
- Chicken
- Beef
Ingredients that are particularly good with couscous:
- Parmesan cheese
- Green peas
- Black pepper
- Lemon zest
- Herbs such as dill and rosemary
- Pine nuts
- Dried fruit such as raisins
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