Couscous
Tiny steamed granules of rolled semolina. Technically a pasta, though it's used like a grain. Regular couscous just needs a quick steep in hot liquid, unlike the toasted, pasta-like Israeli (pearl) couscous.
Used for
- side dish
- salads
- stuffing
- tagines
In the kitchen
- Steep covered in hot liquid off heat, about 5 minutes.
- Fluff with a fork once liquid is absorbed.
- Toast dry in a pan first for a nuttier flavor.
Picking it at the store
- Instant/quick-cooking is what's sold in most supermarkets and needs only steeping, not boiling. Check the box if a recipe assumes otherwise.
- Don't confuse with the much larger Israeli (pearl) couscous, which cooks more like small pasta.
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