Couscous
Couscous is a grain product made from wheat semolina, rolled into small grains and then steamed and dried. It is quick to prepare, neutral in flavour and therefore a useful base for both fresh salads and spiced stews.
Latin name: Triticum durum
Origin: North Africa
Plant family: Poaceae (grass family)
Life cycle: Annual
Description
Couscous is traditionally made from durum wheat. The semolina is moistened with water and rubbed into small grains, then steamed and dried. In shops, couscous is usually “instant”: it has already been pre-cooked and only needs soaking. There is also pearl couscous, also known as moghrabieh, with larger grains and more bite; this is usually cooked like pasta.
In the kitchen
Couscous has a soft texture and easily absorbs flavours. Instant couscous is ideal as a quick base: you let it swell in hot water or stock, loosen the grains with a fork and mix it with oil, herbs and toppings. It goes well with stewed vegetables, tagines, grilled meat or fish, but also with fresh ingredients such as citrus, cucumber and herbs. Pearl couscous is firmer and works well in warm salads, as a side dish with roasted vegetables or in soups.
- Classic combinations: olive oil, lemon, mint, parsley, raisins, almonds.
- Savoury: ras el hanout, cumin, coriander, chickpeas, carrot, courgette, lamb or chicken stew.
- Working tip: briefly toast couscous in a little oil or butter before soaking it for a nuttier flavour.
Storage & preparation
Store dry couscous airtight, cool and dry. For instant couscous: use hot water or stock, cover and leave to soak for 5–10 minutes; then fluff with a fork and finish with a drizzle of olive oil or a knob of butter. Preferably add salt and seasonings to the liquid, so the grains are flavoured from within. Cooked couscous can be kept covered in the fridge and used within a few days; loosen it before serving and add a little extra oil or lemon juice if needed to make it lively again.