Couscous (pronounced "koos-koos”) is made up of granules of semolina made from durum wheat, which are precooked and then dried. Like pasta or rice, it can serve many culinary purposes and is very popular in North African and Middle Eastern cuisine. It is a good source of niacin, selenium, and B vitamins. It is quick and simple to prepare, just add boiling water and let it sit for 5 minutes, making it an almost instant low fat side dish. You can add exotic spices or sauces or leave it plain, use it as a salad base, or an accompaniment for meats and vegetables. If sweetened, spiced and mixed with dried fruits it makes an interesting dessert. Try our delicious ready spiced Mediterranean tomato, Mild Indian or Sweet pepper flavours.
250 ml (1 cup) raw couscous makes about 750 ml (3 cups) cooked couscous. One starch serving is usually 125 ml (1/2 cup) cooked couscous.
Mix raw couscous with a little salt, herbs and spices. Add one part boiling water to one part raw couscous in a bowl. Cover, and leave until the water is absorbed and the couscous is tender, about 5 – 10 minutes. Before serving, fluff with a fork.
Couscous is generally served as a starch with vegetables and can be made using a spicy or mild broth or stock instead of plain boiling water. Toss with fresh herbs, lemon, toasted pine nuts.