Algeria | Morocco | Pastas

Couscous

(North African pasta)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Couscous 2 cups
Water or stock 2 cups
Salt 1/2 tsp

METHOD

Basic Steps:  Boil → Mix → Rest → Fluff
  1. Place couscous in a large bowl.
  2. Bring water or stock and salt to a boil
  3. Pour the boiling liquid all at once into the couscous. Stir well and cover the bowl with a lid, plate or plastic wrap. Let set for about 10-15 minutes.
  4. Remove the cover and fluff the couscous with a fork. Stir in 1 Tbsp of butter or olive oil if you like.

VARIATIONS

  • Use couscous as a base for cold salads or hot side dishes by adding any of a variety of flavorings: citrus vinaigrettes, curry powder, fruit. Use your imagination.

NOTES

  • Couscous is a commonly served starch in the region of Northwest Africa known as the Maghreb. In typical Maghreb cooking, couscous is steamed over a stew, or tagine, in a utensil known as a couscousière. The method above does not make as fluffy or fragrant a dish, but it is much easier.
  • Couscous looks like a small grain, but is actually a type of semolina pasta. Variations of the pasta are found in Spain, Sicily, the Middle East and even Brazil. One type, Israeli couscous, is about the size of a small pea.