2006-09-11 17:59:16 · 14 answers · asked by cheese 1 in Food & Drink ➔ Entertaining
Glorified RICE!!!
2006-09-11 18:01:25 · answer #1 · answered by itsmeee2006 6 · 0⤊ 0⤋
Couscous is a cracked wheat sourced food that dates from 13th century or before.
It used to be a labor intensive preparation since the tiny bead sized balls are in fact rolled by hand, well they were and I think today still are.
The cracked grains of the wheat plant are seperated then dried & milled into flour, bead balls rolled with adding drops of water with fingers, then the beads are steamed & set aside to dry. (semolina flour is used, of the same species of wheat being triticum duram, as pastas made out of).
There are two types of couscous: refined duram that has a lighter flavor & near yellow color and non refined with more bold flavor & more brown color.
It was and is most popular in Algeria (today known as Morroco, a city in north Africa). It was big with Berbers and north african Jews. It is an everyday staple in Africa and also in middle eastern countries such as Isreal. Isreal has larger bead size version preferred. Turkey and India also frequently partake of it. Most american stores have it stocked by now and is known as 'cereal couscous'. Can have a nutty (but nutty so slight mild & neutral) taste for some reason, (simply since thats it how turns out, no addative or reason besides) and is said to cook three if not more times quicker than rice.
It is Prepared by stirring in water over a (medium hot heat will do), to expand into fluffy balls that stick together and has a smooth creamy texture, like a smoother plumper lighter 'cream of wheat'.
Though adding hot water alone into a bowl if you wish and waiting a minute for it to plump would do. A fast meal, Eat anything atop, adaptable into any dish sweet or spicy.
2006-09-12 02:16:15 · answer #2 · answered by Dane Aqua 5 · 0⤊ 0⤋
Firstly, it is cous cous.
It is bulgar wheat, cooked by pouring boiling water or broth over the processed wheat and allowed to stand.
It is often prepared with vegetables for salads, or served warm as a side dish.
Look for it where rice and noodles are sold.
2006-09-12 05:13:38 · answer #3 · answered by soxrcat 6 · 0⤊ 0⤋
Couscous is a coarsely ground semolina pasta that is a dietary staple in North African countries. It is also widely used in Middle Eastern countries and has become popular in American dishes. It is made of semolina, flour, salt, and water. Similar to rice in shape, color, and texture, it is used in many dishes as rice would be. A grain of couscous is similar in size to a grain of sugar.
2006-09-12 01:02:19 · answer #4 · answered by Anonymous · 1⤊ 0⤋
A cereal, like a wheat product originally from North Africa, used worldwide now everywhere
2006-09-15 07:15:15 · answer #5 · answered by frankmilano610 6 · 0⤊ 0⤋
The correct spelling is Couscous. It is a north African pasta dish
2006-09-12 01:08:18 · answer #6 · answered by oneporkchop 2 · 0⤊ 0⤋
Couscous is an african and middle eastern food made from grain. It tastes really good with veggies mixed in with it.
2006-09-12 01:02:51 · answer #7 · answered by Mimi Kitty 4 · 0⤊ 0⤋
a north african food made from flour that kindve pasta-like and usually cooked in a big pot with broth vegatbles meat and seasoning
2006-09-12 01:00:59 · answer #8 · answered by Michael S 1 · 0⤊ 0⤋
coos coos = pasta pasta
2006-09-12 01:05:26 · answer #9 · answered by kizzer18 2 · 0⤊ 0⤋
you mean cous-cous
an arabic north africain meal, I love the moroccan one ...
It a kind of stout semolina... you wet it with a liquid and lot of spice>>>>beautiful yellow color !!
it's made with some vegetables or with oignons and dry grape ...
you have to devour it !!
2006-09-12 05:24:33 · answer #10 · answered by Anonymous · 0⤊ 0⤋