Ive never had couscous, what is it exactly?

Answer 1

Couscous consists of spherical granules which are made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm or 1/26th inch in diameter (after cooking). Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more processed quick-cook couscous is available and is particularly valued for its short preparation time.

Answer 2

The word 'couscous' is used for both the grain and the whole couscous recipe which normally includes up to seven types of vegetable and some slow stewed lamb or chicken. The couscous grain looks like small grains of rice or some kind of seed but it's actually a type of pasta, made out of ground durum wheat flour. There's something about the texture which is extremely satisfying, I'm sure you'll like it. Good luck with your couscous recipe !

Answer 3

finely cut semolina pasta
It really has no flavor and that is one of the best things about it
It will take the flavor of whatever you are making with it.
Simple recipe 1 1/2 cups chicken stock to a boil add 1 1/2 cup couscous. You can saute in 2 tablespoons of butter or extra virgin olive oil 1/4 cup pine nuts and add this also. Stir cover take off of heat and leave about 20 min. Do not open lid! Just before serving fluff with fork and enjoy

Answer 4

It is a very tiny pasta that cooks in about 5 minutes. It is also similar to quinoa, another small pasta. I have only seen couscous in small boxes--Bilo sells different variations (seasonings). It is a mediterreanean food, and it can be incorporated into many things. It is great for salads, or served under or over meats. Personally it is one of my favorite things to eat. If you like, reply back to this and I can give you a great recipe (at the moment I don't know where it is).

Answer 5

It's tiny little beads of pasta. By itself it tastes like any other macaroni product. Couscous is special because it's so small it cooks up quick which is important when you live in a hot weather climate like North Africa and you want to spend as little time as possible over a hot stove.

If you like pasta I think you'll like most any couscous dish.

Answer 6

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.

Popular in Algeria, Libya, Morocco and Tunisia, couscous is most often served with meat, mostly chicken, lamb or mutton, and vegetables. Each country seasons couscous differently. Moroccans use saffron, which creates a yellow colored dish, and might top couscous with fish and a sauce of raisins and onions. Algerians add tomatoes to their couscous and Tunisians create a spicy dish with harissa sauce, a hot pepper sauce.

Couscous is available in a pre-steamed version in many grocery stores. To prepare this type of dried couscous, pour boiling water or broth over the pasta and then seal the bowl with plastic wrap. After a few minutes, the grain swells and can be fluffed with a fork. When correctly prepared, it has a tender, moist taste and a light, fluffy texture. It is faster to prepare than most types of rice.

In many countries, traditional couscous must be steamed, often in a steamer basket called a kiskis or couscousiera, over a stew of meat and vegetables. It is often served over salmon or chicken dishes. Sweetened with almonds, cinnamon and sugar, or with fruit, it can be a dessert. Another dish combines couscous and buttermilk for a cold soup.

Combined with beans or peas, couscous makes a salad. Salad versions include vegetable salads, chicken or tuna salads with couscous, and southwestern salads. Couscous also refers to many dishes that are prepared from grains or wheat.

A French side dish combines brie cheese, couscous, onion, garlic, olive oil and butter. Another common side dish combines mint and lemon with couscous. A stuffing recipe combines the pasta with raisins and pistachios. Israeli couscous is cooked like pasta and is smaller in size than a pea. The Lebanese version of couscous takes longer to cook; it is soaked in hot water for 30-45 minutes.

Couscous is a low-fat complex carbohydrate, meaning it does not produce rapid spikes in blood sugar. It is often referred to as a grain, but is actually pasta. Like grains, such as rice, couscous tends to take on the flavor of whatever sauce or other ingredients it is prepared with.

Answer 7

It's milled wheat, ground v. fine and rolled into tiny tiny rice-size particles. Most of the Anglophone countries, including the US, have it in "quick-cook" form. You can make a dish of it by just stirring in the [recipes on packet!] boiling water or broth [beef, chicken or veggie] and letting it stand for a bit, cover on dish. The final result is a somewhat chewy-resilient side dish--like a pilaff or brown rice, perhaps. I make a dinner salad with it, similar to a bulghour, by adding fresh chopped parsley, mint-flakes, sliced black [or kalamata] olives and dress it with lemon juice, salt and olive oil. It's a mideastern dish with many many recipes out there on the 'net...this is just a Basic Scan answer!

Answer 8

couscous is a wonderful, versatile pasta, made of tiny grains of dough that are steamed. It hails from Morocco and northern Algeria, and is a staple throughout North Africa.

Answer 9

It is a pasta like made from semolina. The semolina is rolled to form small round grains. It is native of northen Africa. It is cooked by steaming. It is traditionally topped with vegetables and meat but is eaten with things like sauteed onions and raisins.

Answer 10

cous·cous
NOUN:
1: A pasta of North African origin made of crushed and steamed semolina.
2: A North African dish consisting of pasta steamed with a meat and vegetable stew.