Tuesday, July 13, 2010
Couscous is made by rolling and shaping semolina wheat. It's a pretty arduous process. The finished granules are roughly spherical and about one millimeter in diameter, before cooking that is.
Traditionally, couscous is served under a meat or vegetable stew. It's a pretty versatile food, though and can be eaten plain, flavored, warm, or cold. Moroccans will steam couscous in a special pan over the stew they are cooking. This way is quicker, and easier.
Medium saucepan with lid
measuring cups and spoons
1 1/2 cups water
1 1/2 cups couscous
1 tablespoon olive oil
1 teaspoon salt
Bring the water to bowl in a medium saucepan. Add the salt, oil, and couscous. Remove from the heat, stir, and cover, letting it stand for 5 minutes.
Return the pan to the stove and cook over medium heat, stirring with a fork, for 3 to 5 minutes until done. Do not overcook or you will have mush.
Flavor and serve with cooked vegetables, meat, cooked dried fruit, nuts, or whatever else you want.
Photo by Anissa Thompson