Couscous is made from Semolina Flour, which is the roughly milled endosperms of Durum Wheat.
The Semolina is moistened with water and rolled until little balls are formed.
A granule of Couscous is about the size of a pin head and bland in flavor. Couscous is very versatile.
Couscous is used in place of rice, as a side salad, added to soups, mixed with sauted vegetables, and as a breakfast cereal.
Couscous originated in Northern Africa.
Couscous has recently captured the imagination and attention of many Americans.
Serve Couscous with marinated, broiled vegetables, flavor with garlic and onion as a side dish to meats and poultry.
Cooked chilled Couscous makes a super salad ingredient.
Use a bed of Couscous instead of rice with curries or stir fry meals.
Combine with Harrisa Sauce for a spicy side dish.