A Passion for Couscous

I am head over heels for couscous. I have to say I have been on a couscous binge as of late, which has to be better than my chocolate Ghirardelli binge! Couscous is on the menu today.

Couscous is a food which consists of grains from semolina (not salmonella) which are about 1 mm in diameter, after cooking. It is traditionally served under a meat or vegetable stew. Couscous is a staple food throughout the Maghreb; in much of Algeria, eastern Morocco, Tunisia and Libya. In the US couscous is known as pasta, however in most countries it is revered as a grain in its own right.

The couscous grains are made from semolina which is a coarsely ground durum wheat. The semolina is sprinkled with water and rolled with the hands to form small pellets. This process is very labor-intensive, traditionally large groups of women would come together and make large batches over a period of several days. The grains would then be dried in the sun and used for several months. In this modern age, couscous is largely mechanized and sold worldwide. Why I even saw a box in Wal-Mart.

When properly cooked the texture of couscous should be light & fluffy. The couscous available in markets has already been steamed and dried, so all you have to do at home is boil.

Couscous is readily available in many groceries and specialty shops. There is a wide range of selections as well: Roasted Garlic & Olive Oil, Parmesan, Whole Wheat- and the list goes on.

I have a quick & terrific recipe for a couscous salad coming up, so keep an eye out!

Eat well & Laugh often!