Wednesday, March 24, 2010


I've been making this for years, and love its versatility.. but I have to admit that while I've always wondered what couscous actually is, I've never bothered to look it up until now!
According to Wikipedia, the couscous granules are made by rolling and shaping moistened semolina wheat (coarsely ground durum wheat) and then coating with finely ground wheat flour.  So that solves that mystery.

Making it is easy.  Simply add boiling-hot liquid at one and a half times the volume of the couscous.  That is, if you use a cup of cous-cous, add one and a half cups of boiling water.  Cover and walk away for 5 minutes, then fluff with a fork before serving.  (I find that half a cup of cous-cous is enough for three generous side-serves).
 ready to be fluffed with a fork and served

Once you know this basic technique, you can mess around with it!  Add lemon zest, garlic, chopped sundried tomatoes, raisins, olives, herbs - you get the picture.  Likewise, swap some of the water out for wine or stock (bring to boiling in a small saucepan first).  have fun with flavours - try to match to your main dish, but remember you should complement not overpower.

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