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For the possum species, see Cuscus.
For the ancient Chilean village, see Cuz Cuz.
Couscous with vegetables and chickpeas
Nutrition Facts
Serving Size 1 cup (173 g)
.Servings Per Container Information is per dry couscous as determined by Nutrient Data Laboratory, ARS, USDA.^ NUTRITION INFORMATION per serving .
  • Preserved Lemon Couscous 10 February 2010 13:46 UTC www.mccormick.com [Source type: General]

 ^ A gently sweetened couscous with dried fruits and a light dusting of sugar can be served with lben for a light meal.
  • Algerian Cuisine Cuisine Algerienne by Farid ZADI: Couscous 10 February 2010 13:46 UTC www.chefzadi.com [Source type: General]

 ^ I think I ended up using between one and two cups of couscous (cooked) per serving.
  • COLLECTION: Couscous 10 February 2010 13:46 UTC www.cs.cmu.edu [Source type: General]

 [1]
Amount Per Serving
Calories 650 Calories from Fat 9
% Daily Value*
Total Fat 1 g 2%
   Saturated Fat 0 g 0%
   Trans Fat 0 g
Cholesterol 0 mg 0%
Sodium 17 mg 1%
Potassium 287 mg 8%
Total Carbohydrate 134 g 45%
   Dietary Fiber 9 g 4%
   Sugars 0 g
Protein 22 g
Vitamin A 0%      Vitamin C 0%
Calcium 42%      Iron 2%
*Percent Daily Values are based on a 2,000-calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
.Couscous (pronounced /ˈkʊskʊs/ or /ˈkuːskuːs/) is a dish of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour.^ Couscous is made from semolina or coarsely ground durum wheat and consists of small grains.

 ^ The word couscous applies to the process rather than the grain and couscous granules are made from semolina (coarsely ground durum wheat) or in some regions, from coarsely ground barley or pearl millet.
  • Ya Rayi Our Rai: The March of Couscous by Farid Zadi 18 September 2009 5:33 UTC mybookofrai.typepad.com [Source type: General]

 ^ By: A League of Her Own Jewish Couscous 2009-05-01 10:57:00 Couscous or kuskus as it is known in Morocco, Algeria, Tunisia, Libya and Egypt (pronounced /?ku?sku?s/ in Los Angeles in the United States, /?k?sk?s/ in the United Kingdom; Berber Seksu, called maftoul in Lebanon and the Palestinian territories) is a Berber dish consisting of spherical granules made by rolling and shaping moistened semolina wheat and ...

 .The finished granules are about one millimetre in diameter before cooking.^ Boston Area What is one tip that you learned about cooking that was simple but made a huge difference?
  • Israeli Couscous Salad - a la Whole Foods (at least the one in Glendale). - Home Cooking - Chowhound 10 February 2010 13:46 UTC chowhound.chow.com [Source type: General]

 .Different cereals may be used.^ Easy to expirement with, using different nuts and fruit, and maybe some granola-esque breakfast cereal ingredients.
  • Hot Breakfast Couscous - All Recipes 10 February 2010 13:46 UTC allrecipes.com [Source type: FILTERED WITH BAYES]

 .Some variants popular in Israel use granules of hard wheat which are twice the usual diameter.^ Using various sub-plots, the author brings the characters together in a dramatic situation at the end, revealing some unpalatable insights not easily forgotten by the reader.

 ^ "Sweetie, I don't think I can make our usual dinner of hard boiled egg white and all natural turkey sandwiches on whole wheat bread...can we please go get some greasy chinese food?"

 .Traditional couscous requires considerable preparation time and is usually steamed.^ Middle Eastern specialty food stores might also sell traditional couscous, which requires soaking and slow steaming to cook it, and Lebanese couscous, called maghrabiyeh, which is cooked by soaking in boiling water about 45 minutes.

 .In many places, a more-processed, quick-cook couscous is available and is particularly valued for its short preparation time.^ Preparation and cooking times .
  • Chicken & couscous one-pot recipe - Recipes - BBC Good Food 10 February 2010 13:46 UTC www.bbcgoodfood.com [Source type: General]

 ^ The quick-cook couscous can be prepared in minutes!
  • Tuna Vegetable Couscous Salad | My Cooking Hut 10 February 2010 13:46 UTC www.mycookinghut.com [Source type: FILTERED WITH BAYES]

 ^ Nowadays, you can get quick-cook couscous at the supermarkets.
  • Tuna Vegetable Couscous Salad | My Cooking Hut 10 February 2010 13:46 UTC www.mycookinghut.com [Source type: FILTERED WITH BAYES]

 .Couscous is traditionally served under a meat or vegetable stew.^ Serve the couscous covered with the meat and the sauce.

 ^ The characteristic dish is couscous, a dish based on semolina which is served with stewed vegetables and/or meats (chicken or lamb) or salmon.
  • Couscous Cafe - Washington Restaurant - MenuPages Mediterranean, Desserts & Bakeries Restaurant Search 10 February 2010 13:46 UTC washingtondc.menupages.com [Source type: General]

 ^ D'Allasandro Brand,Serve Couscous with marinated, broiled vegetables.
  • Couscous/Rice/Grains/Polenta 10 February 2010 13:46 UTC www.pennmac.com [Source type: General]

 .It can also be eaten alone, flavored, or plain, warm or cold (e.g., mixed with tabouli), or as a side dish.^ I love it and I use it as a side dish or even thrown into a cold salad with parsley, mint, tomatos, and olive oil.
  • What does cous cous taste like? - General Chowhounding Topics - Chowhound 10 February 2010 13:46 UTC chowhound.chow.com [Source type: FILTERED WITH BAYES]

 ^ They are paired in the flavorful side dish.
  • Preserved Lemon Couscous 10 February 2010 13:46 UTC www.mccormick.com [Source type: General]

 ^ I have created this dish as a stand alone (it really is lovely) or, should you choose, as a faultlessly well-rounded side to any fish or meat.
  • Couscous Vegetable Gratin 10 February 2010 13:46 UTC tracyporter.com [Source type: General]
The dish is a traditional staple throughout the Maghreb, where it is thought to have originated. .It is also popular in the West African Sahel, in France, Spain, Madeira, in western Sicily's Province of Trapani, as well as in Turkey, Greece, Cyprus and parts of the Middle East.^ Canada Quebec (including Montreal) Ontario (including Toronto) Canada Western Canada International International Mexico Caribbean South America U.K./Ireland France Spain/Portugal Italy Russia Turkey/Greece Middle East and Africa Africa Australia/New Zealand Japan China South Asia Greater Asia .
  • Israeli Couscous Salad - a la Whole Foods (at least the one in Glendale). - Home Cooking - Chowhound 10 February 2010 13:46 UTC chowhound.chow.com [Source type: General]
  • Israeli couscous...I bought it, now how do I cook it? - Home Cooking - Chowhound 10 February 2010 13:46 UTC chowhound.chow.com [Source type: FILTERED WITH BAYES]
  • What does cous cous taste like? - General Chowhounding Topics - Chowhound 10 February 2010 13:46 UTC chowhound.chow.com [Source type: FILTERED WITH BAYES]
  • Cilantro-Almond Couscous Recipe by - CHOW 10 February 2010 13:46 UTC www.chow.com [Source type: General]

 .It is particularly popular among Jews of North African descent such as the Algerian Jews , Tunisian Jews and Moroccan Jews,[2] and is eaten in many other parts of the world as well.^ This said, I have had great Tunisian, Algerian and Moroccan couscous, when the cook knows what he/she is doing, LOL. I have also had some disappointing ones too.
  • Tunisian Couscous Recipe - Waleg Kitchen 10 February 2010 13:46 UTC www.waleg.com [Source type: FILTERED WITH BAYES]

 ^ Reply I thought the couscous was a dish of the entire Arab world...is it only north african?...
  • Tunisian Couscous Recipe - Waleg Kitchen 10 February 2010 13:46 UTC www.waleg.com [Source type: FILTERED WITH BAYES]

 ^ Curry and other such spices scare me (do I have the right part of the world there?
  • NTM: Cous Cous : Not Exactly Bento 10 February 2010 13:46 UTC notexactlybento.com [Source type: FILTERED WITH BAYES]

Contents

Manufacturing

.The couscous granules are made from semolina (coarsely ground durum wheat) or, in some regions, from coarsely ground barley or pearl millet.^ Reply Couscous (Tame or Barbousha in some regions in Algeria) is our traditional dish N 1 !!!
  • Tunisian Couscous Recipe - Waleg Kitchen 10 February 2010 13:46 UTC www.waleg.com [Source type: FILTERED WITH BAYES]

 ^ D'Allasandro Brand, Couscous is made from Semolina flour, which is the roughly milled endosperms of Durum Wheat.
  • Couscous/Rice/Grains/Polenta 10 February 2010 13:46 UTC www.pennmac.com [Source type: General]

 ^ She was the most incredible woman, who made her own couscous by hand using coarse semolina flour and rubbing it in a bowl with a bit of water until it stuck together in little chunky bits.
  • Recipe: Nonna Giusy's Fish with Couscous :: Jamie Oliver :: Culinate 10 February 2010 13:46 UTC www.culinate.com [Source type: General]

 .In Brazil, the traditional couscous is made from pre-cooked sweet-corn flakes.^ Delicacies from Lo Zingaro: Sweet couscous made by Master chef Salvatore Cappello.
  • Cous Cous Fest - Programme 10 February 2010 13:46 UTC www.couscousfest.it [Source type: General]

 ^ Paula Wolfert posted an excellent article about hand rolling couscous and I posted about steaming pre-made packaged couscous.
  • Algerian Cuisine Cuisine Algerienne by Farid ZADI: Couscous 10 February 2010 13:46 UTC www.chefzadi.com [Source type: General]

 ^ Traditional whole wheat couscous is actually made from cracked wheat products like bulgur.
  • Algerian Cuisine Cuisine Algerienne by Farid ZADI: Couscous 10 February 2010 13:46 UTC www.chefzadi.com [Source type: General]

 [3]

Couscous from semolina (wheat)

.The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved.^ The Semolina is moistened with water and rolled until little balls are formed.
  • Couscous/Rice/Grains/Polenta 10 February 2010 13:46 UTC www.pennmac.com [Source type: General]

 ^ On the other hand, perhaps it is pasta, because couscous is flour mixed with water, then rolled until little granules form.
  • Israeli Couscous with Butternut Squash & Preserved Lemons - David Lebovitz 10 February 2010 13:46 UTC www.davidlebovitz.com [Source type: General]

 ^ It is simply not possible to hand roll couscous from wheat flour, you'd end up dough for bread or pasta.
  • Algerian Cuisine Cuisine Algerienne by Farid ZADI: Couscous 10 February 2010 13:46 UTC www.chefzadi.com [Source type: General]

 .The pellets which are too small to be finished granules of couscous fall through the sieve to be again sprinkled with dry semolina and rolled into pellets.^ On the other hand, perhaps it is pasta, because couscous is flour mixed with water, then rolled until little granules form.
  • Israeli Couscous with Butternut Squash & Preserved Lemons - David Lebovitz 10 February 2010 13:46 UTC www.davidlebovitz.com [Source type: General]

 ^ Couscous refers to the grains that I listed or semolina 'pasta' that are steamed in a couscoussier as well as the finished dish.
  • Algerian Cuisine Cuisine Algerienne by Farid ZADI: Couscous 10 February 2010 13:46 UTC www.chefzadi.com [Source type: General]

 .This process continues until all the semolina has been formed into tiny granules of couscous.^ I truly love couscous, in all forms.
  • Ten Minute Couscous Soup Recipe - 101 Cookbooks 10 February 2010 13:46 UTC www.101cookbooks.com [Source type: General]

 ^ The Semolina is moistened with water and rolled until little balls are formed.
  • Couscous/Rice/Grains/Polenta 10 February 2010 13:46 UTC www.pennmac.com [Source type: General]

 ^ Mix all ingredients except cherry tomatoes into couscous .
  • Favorite couscous salad? - CookingLight.com Community 10 February 2010 13:46 UTC community.cookinglight.com [Source type: FILTERED WITH BAYES]

 .Sometimes salt is added to the semolina and water.^ I have used these without adding water, and as long as I don't add other ingredients with salt or hidden salt, the couscous tastes fine.
  • What does cous cous taste like? - General Chowhounding Topics - Chowhound 10 February 2010 13:46 UTC chowhound.chow.com [Source type: FILTERED WITH BAYES]
This process is very labour-intensive. .In the traditional method of preparing couscous, groups of women would come together and make large batches over several days.^ I would never have expected hot tea to so quieten and bring together a group of people.
  • CousCous Cafe brings the taste of Morocco to Oklahoma City | Oklahoma City Restaurants 10 February 2010 13:46 UTC www.eataroundokc.com [Source type: General]

 ^ By Alta on November 18, 2009 8:01 AM I know, I know, you said not to make substitutions, but would you think this would work with quinoa instead of couscous?
  • Israeli Couscous with Butternut Squash & Preserved Lemons - David Lebovitz 10 February 2010 13:46 UTC www.davidlebovitz.com [Source type: General]

 ^ I decided to make couscous with seven vegetables last weekend while preparing my mise en place for Iftar.
  • Algerian Cuisine Cuisine Algerienne by Farid ZADI: Couscous 10 February 2010 13:46 UTC www.chefzadi.com [Source type: General]

 [4] These would then be dried in the sun and used for several months. .Couscous was traditionally made from the hard part of the durum, the part of the grain that resisted the grinding of the relatively primitive millstone.^ I tend to make the same things over and over with Israeli couscous, too, but it’s hard to resist all of those beautiful cherry tomatoes that are at the farmers’ markets now.
  • pearl couscous with olives and roasted tomatoes | smitten kitchen 10 February 2010 13:46 UTC smittenkitchen.com [Source type: General]

 ^ D'Allasandro Brand, Couscous is made from Semolina flour, which is the roughly milled endosperms of Durum Wheat.
  • Couscous/Rice/Grains/Polenta 10 February 2010 13:46 UTC www.pennmac.com [Source type: General]

 .In modern times, couscous production is largely mechanized, and the product sold in markets around the world.^ I will post couscous recipes from around the world.
  • Ya Rayi Our Rai: The March of Couscous by Farid Zadi 18 September 2009 5:33 UTC mybookofrai.typepad.com [Source type: General]

 ^ Couscous from around the world - various international recipes .
  • Cous Cous Fest - Programme 10 February 2010 13:46 UTC www.couscousfest.it [Source type: General]

Couscous from pearl millet

.In the Sahel, pearl millet is pounded or milled to the size and consistency necessary for the couscous.^ Lebonese couscous is very large; the size of large peas, while Israeli couscous is the size of split peas, but basically maftoul refers to Middle Eastern large pearl couscous.
  • Ya Rayi Our Rai: The March of Couscous by Farid Zadi 18 September 2009 5:33 UTC mybookofrai.typepad.com [Source type: General]

 [citation needed]

Background

Proper name

.The name is derived from Maghrebi Arabic kuskus or ksaksu, which is from Tamazight seksu[5] (meaning well rolled, well formed, rounded).^ Kuskus is Arabic for Berber Seksu (there are variations of this in different dialects.
  • Ya Rayi Our Rai: The March of Couscous by Farid Zadi 18 September 2009 5:33 UTC mybookofrai.typepad.com [Source type: General]

 [6]
.Numerous different names and pronunciations for couscous exist around the world.^ Couscous from around the world - various international recipes .
  • Cous Cous Fest - Programme 10 February 2010 13:46 UTC www.couscousfest.it [Source type: General]

 Couscous is pronounced /ˈkʊskʊs/ or /ˈkuːskuːs/ in the United Kingdom and only the latter in the United States. In Berber it is known as Seksu and in Arabic: كسكس‎. .It is known as kuskus in Morocco, Algeria, Turkey, Tunisia, Libya and Egypt.^ Hard wheat semolina couscous is a Berber creation and the staff of life in the Magrhreb countries of Tunisia, Algeria and Morocco.
  • Ya Rayi Our Rai: The March of Couscous by Farid Zadi 18 September 2009 5:33 UTC mybookofrai.typepad.com [Source type: General]

 ^ By: A League of Her Own Jewish Couscous 2009-05-01 10:57:00 Couscous or kuskus as it is known in Morocco, Algeria, Tunisia, Libya and Egypt (pronounced /?ku?sku?s/ in Los Angeles in the United States, /?k?sk?s/ in the United Kingdom; Berber Seksu, called maftoul in Lebanon and the Palestinian territories) is a Berber dish consisting of spherical granules made by rolling and shaping moistened semolina wheat and ...

 In Israel couscous is known as Hebrew: קוסקוס‎. The variant, keskesu is mainly used by the Tuareg.[7] In Libya it is commonly called "kusksi," though "kisksu" is also used. In Malta, something called kusksu is similar but much larger in size. At Trapani in Sicily cuscusu is served with fish, like trout or anchovies.

History

.One of the first written references is from an anonymous 13th-century Hispano-Muslim cookery book, Kitāb al-tabǐkh fǐ al-Maghrib wa'l-Andalus (Arabic) "The book of cooking in the Maghreb and Al-Andalus", with a recipe for couscous that was 'known all over the world'. Couscous was known to the Nasrid royalty in Granada as well.^ Any time you cook with couscous don't be a slave to the recipe.
  • Hot Breakfast Couscous - All Recipes 10 February 2010 13:46 UTC allrecipes.com [Source type: FILTERED WITH BAYES]

 ^ Creating Personal Recipes makes it easy to keep them all in one place!
  • Israeli Moroccan Couscous - All Recipes 10 February 2010 13:46 UTC allrecipes.com [Source type: FILTERED WITH BAYES]
  • Hot Breakfast Couscous - All Recipes 10 February 2010 13:46 UTC allrecipes.com [Source type: FILTERED WITH BAYES]

 ^ We get food from Couscous for almost all of our catering needs, second in line for our business is Lao Sze Chuan, on Archer Ave in Chinatown (try their Mapo Dofu, there isnt one like theirs in the world!
  • Couscous - Chicago Restaurant - MenuPages Mediterranean, Middle Eastern Restaurant Search 10 February 2010 13:46 UTC chicago.menupages.com [Source type: General]

 And in the 13th century a Syrian historian from Aleppo includes four references for couscous. These early mentions show that couscous spread rapidly, but generally that couscous was common from Tripolitania to the west, while from Cyrenaica to the east the main cuisine was Egyptian, with couscous as an occasional dish. .Today, in Egypt and the Middle East, couscous is known, but in Morocco, Algeria, Tunisia and Western Libya couscous is a staple.^ By: A League of Her Own Jewish Couscous 2009-05-01 10:57:00 Couscous or kuskus as it is known in Morocco, Algeria, Tunisia, Libya and Egypt (pronounced /?ku?sku?s/ in Los Angeles in the United States, /?k?sk?s/ in the United Kingdom; Berber Seksu, called maftoul in Lebanon and the Palestinian territories) is a Berber dish consisting of spherical granules made by rolling and shaping moistened semolina wheat and ...

 Couscous was taken from Syria to Turkey in 16th century and is eaten in most of southern provinces.
Couscous is a staple of Sicilian cuisine, perhaps as ancient as the dominant Berber culture of Sicily in the early Middle Ages. .In Rome Bartolomeo Scappi's culinary guide of 1570 describes a Moorish dish, succussu; in Tuscany it is thought of as Jewish food because it was introduced by the Sephardic Jews who arrived in Livorno in the 16th century; from his acquaintances among Tuscan Jews, Pellegrino Artusi included "Jewish" couscous in his La Scienza in cucina (Milan, 1897).^ I have all those ingredients sitting in my fridge including left over couscous that I've been loath to use up because I couldn't think of anything interesting to do with it.
  • Cherry Tomato Couscous Recipe - 101 Cookbooks 10 February 2010 13:46 UTC www.101cookbooks.com [Source type: General]

 [8]
One of the earliest references to couscous in Northern Europe is in Brittany, in a letter dated 12 January 1699. But it made an earlier appearance in Provence, where the traveler Jean Jacques Bouchard wrote of eating it in Toulon in 1630.

Cooking

A couscoussière, a traditional steamer for couscous.
.Properly cooked couscous should be light and fluffy, not gummy or gritty; steam the couscous two to three times to achieve this consistency.^ I've been to Couscous three times.
  • Couscous - Chicago Restaurant - MenuPages Mediterranean, Middle Eastern Restaurant Search 10 February 2010 13:46 UTC chicago.menupages.com [Source type: General]

 ^ By arugulove on November 17, 2009 4:44 PM Butternut squash and Israeli couscous are two of my favorite things to cook with.
  • Israeli Couscous with Butternut Squash & Preserved Lemons - David Lebovitz 10 February 2010 13:46 UTC www.davidlebovitz.com [Source type: General]

 ^ While the couscous cooks, cut the preserved lemon in quarters and scoop of the insides, which you should reserve.
  • Israeli Couscous with Butternut Squash & Preserved Lemons - David Lebovitz 10 February 2010 13:46 UTC www.davidlebovitz.com [Source type: General]

 [citation needed] Traditionally, North Africans use a food steamer (called a kiskas in Arabic or a couscoussière in French). .The base is a tall metal pot shaped rather like an oil jar in which the meat and vegetables are cooked as a stew.^ This is a soup that should be made to order, if it sits around the consistency changes and the vegetables get that over-cooked flavor no one likes.
  • Ten Minute Couscous Soup Recipe - 101 Cookbooks 10 February 2010 13:46 UTC www.101cookbooks.com [Source type: General]

 On top of the base, a steamer sits where the couscous is cooked, absorbing the flavours from the stew. The lid to the steamer has holes around its edge so steam can escape. .It is also possible to use a pot with a steamer insert.^ Insert a tightly fitting steamer (resembles a colander) on top of the stock pot.
  • Israeli Moroccan Couscous - All Recipes 10 February 2010 13:46 UTC allrecipes.com [Source type: FILTERED WITH BAYES]

 If the holes are too big the steamer can be lined with damp cheesecloth. .There is little archaeological evidence of early diets including couscous, possibly because the original couscoussière was probably made from organic materials which could not survive extended exposure to the elements.^ Before we took it down (because my brain was about to implode), one of the burning questions on there was this: Is couscous pasta?
  • Israeli Couscous with Butternut Squash & Preserved Lemons - David Lebovitz 10 February 2010 13:46 UTC www.davidlebovitz.com [Source type: General]

 ^ I have all those ingredients sitting in my fridge including left over couscous that I've been loath to use up because I couldn't think of anything interesting to do with it.
  • Cherry Tomato Couscous Recipe - 101 Cookbooks 10 February 2010 13:46 UTC www.101cookbooks.com [Source type: General]

 ^ Jennifer August 19, 2009 I made this with quinoa in place of couscous because I have recently been diagnosed with a gluten intolerance.
  • Cherry Tomato Couscous Recipe - 101 Cookbooks 10 February 2010 13:46 UTC www.101cookbooks.com [Source type: General]

Instant couscous

.The couscous that is sold in most Western supermarkets have been pre-steamed and dried, the package directions usually instruct to add a small amount of boiling water or stock to the couscous and to cover tightly for 5 minutes.^ Cover and allow the couscous to soak for 5 minutes.
  • Favorite couscous salad? - CookingLight.com Community 10 February 2010 13:46 UTC community.cookinglight.com [Source type: FILTERED WITH BAYES]

 ^ Now measure the exact same amount of boiling water as dry couscous and add that.
  • Israeli couscous...I bought it, now how do I cook it? - Home Cooking - Chowhound 10 February 2010 13:46 UTC chowhound.chow.com [Source type: FILTERED WITH BAYES]

 ^ Add stock and/or water, cover and cook.
  • Israeli couscous...I bought it, now how do I cook it? - Home Cooking - Chowhound 10 February 2010 13:46 UTC chowhound.chow.com [Source type: FILTERED WITH BAYES]

 .The couscous swells and within a few minutes it is ready to fluff with a fork and serve.^ Steam for 5 to 10 minutes and then use a fork to fluff up the couscous.
  • Cherry Tomato Couscous Recipe - 101 Cookbooks 10 February 2010 13:46 UTC www.101cookbooks.com [Source type: General]

 ^ Lightly fluff the couscous with a fork, adding toasted pine nuts.
  • VeganYumYum » Sundried Tomato and Basil Couscous with Aceto Balsamico 10 February 2010 13:46 UTC veganyumyum.com [Source type: General]

 ^ Heat some broth in the microwave, then pour it over a bit of couscous and vegetables, cover for a few minutes, etc.
  • Ten Minute Couscous Soup Recipe - 101 Cookbooks 10 February 2010 13:46 UTC www.101cookbooks.com [Source type: General]

 .Pre-steamed couscous takes less time to prepare than regular couscous, most dried pasta, or dried grains (such as rice).^ Couscous salads are so much lighter than regular pasta salads, IMO. .
  • Favorite couscous salad? - CookingLight.com Community 10 February 2010 13:46 UTC community.cookinglight.com [Source type: FILTERED WITH BAYES]

 ^ You should be able to find it near the regular couscous, either in a package near the pastas or in a bin in the bulk food section of your local grocery store.
  • VeganYumYum » Marmalade Tofu with Kale and Lemon Pearl Couscous 10 February 2010 13:46 UTC veganyumyum.com [Source type: General]

 ^ I knew couscous is a pasta, and will try the juice combination - next time!

Recipes and combinations

Couscous with vegetables
A Moroccan couscous with vegetables and sweet toppings
.In Libya, Morocco, Algeria, and Tunisia, couscous is generally served with vegetables (carrots, Potatoes, turnips, et al.) cooked in a spicy or mild broth or stew, and some meat (generally, chicken, lamb or mutton); in Algeria, couscous can also be topped with fish in a sweet sauce with raisins and caramelized onions.^ Add three cans chicken broth and cook til done.
  • Israeli Couscous with Butternut Squash & Preserved Lemons - David Lebovitz 10 February 2010 13:46 UTC www.davidlebovitz.com [Source type: General]

 ^ Lisa Curried Couscous Serves 6 This dish may have lots of ingredients, but it doesn't feel like cooking, so I love to make it.
  • Favorite couscous salad? - CookingLight.com Community 10 February 2010 13:46 UTC community.cookinglight.com [Source type: FILTERED WITH BAYES]

 ^ They’ve got Veggie, Chicken, Lamb, Kofta, Cous Cous and Fish Tagine varieties all ranging from $6.99 – $10.99.
  • CousCous Cafe brings the taste of Morocco to Oklahoma City | Oklahoma City Restaurants 10 February 2010 13:46 UTC www.eataroundokc.com [Source type: General]
In Libya, it is mostly served with meat, specifically beef, lamb, or camel. In Tripoli and the western parts of Libya, fish can be added to couscous, but not during official ceremonies or weddings. Another way to eat couscous is as a dessert; it is prepared with dates, sesame, and pure honey, and locally referred to as "maghrood".
In Morocco and Algeria it is also served, sometimes at the end of a meal or just by itself, as a delicacy called "seffa". .The couscous is usually steamed several times until it is very fluffy and pale in color.^ Guess that tells us we should always read up on the ingredients in the label :s The couscous dish has such wonderful colors–very appetizing!
  • VeganYumYum » Sundried Tomato and Basil Couscous with Aceto Balsamico 10 February 2010 13:46 UTC veganyumyum.com [Source type: General]

 It is then sprinkled with almonds, cinnamon and sugar. Traditionally, this dessert will be served with milk perfumed with orange flower water, or it can be served plain with buttermilk in a bowl as a cold light soup for supper.
In Egypt, couscous is eaten more as a dessert. It is prepared with butter, sugar, coconut, raisins, nuts and topped with milk or cream.
.Couscous is also very popular in France and Spain, where it is now considered a traditional dish in both countries.^ Nowadays, it is most at home in France where it is considered as the third most popular dishes and consumed in its different varieties (salad like “taboulé” or traditional couscous).
  • Clextral | Couscous, History of couscous 10 February 2010 13:46 UTC www.clextral.com [Source type: FILTERED WITH BAYES]

 ^ Traditional couscous from the Province of Trapani and the Maghreb countries .
  • Cous Cous Fest - Programme 10 February 2010 13:46 UTC www.couscousfest.it [Source type: General]

 ^ Guess that tells us we should always read up on the ingredients in the label :s The couscous dish has such wonderful colors–very appetizing!
  • VeganYumYum » Sundried Tomato and Basil Couscous with Aceto Balsamico 10 February 2010 13:46 UTC veganyumyum.com [Source type: General]

 Indeed many polls have indicated that it is often a favorite dish.[9] .Although introduced in France by the pieds noirs (people of European descent who used to live in Algeria), many couscous restaurants are now owned by people originating from Algeria.^ Local restaurant reviews from people who live in Oklahoma City.
  • CousCous Cafe brings the taste of Morocco to Oklahoma City | Oklahoma City Restaurants 10 February 2010 13:46 UTC www.eataroundokc.com [Source type: General]

 ^ Comments: You may use HTML tags for style (Comment Policy) What city in France does David live in?
  • Israeli Couscous with Butternut Squash & Preserved Lemons - David Lebovitz 10 February 2010 13:46 UTC www.davidlebovitz.com [Source type: General]

 ^ My godfatheryou know, the Pied-Noir writer who dared to remain, still living by his wits in Algiers?sent me a letter saying Feeling the tears well up, Rosine brushed them away with a grungy finger.

 In France and Spain, the word "couscous" (cuscús in Spanish) usually refers to couscous together with the stew. .Packaged sets containing a box of quick-preparation couscous and a can of vegetables and, generally, meat are sold in French and Spanish grocery stores and supermarkets.^ You should be able to find it near the regular couscous, either in a package near the pastas or in a bin in the bulk food section of your local grocery store.
  • VeganYumYum » Marmalade Tofu with Kale and Lemon Pearl Couscous 10 February 2010 13:46 UTC veganyumyum.com [Source type: General]

 ^ Couscous is both and offers variety and quick preparation !
  • Clextral | Couscous, History of couscous 10 February 2010 13:46 UTC www.clextral.com [Source type: FILTERED WITH BAYES]

 In France it is generally served with harissa sauce.
.In North America, Australia, and the United Kingdom, couscous is available most commonly as either plain or pre-flavoured, quick preparation boxes.^ Loully August 13, 2009 the good thing about this Couscous is super simple and quick to prepare, and perfect to with anything and i choose to go with Ratatouille.
  • Cherry Tomato Couscous Recipe - 101 Cookbooks 10 February 2010 13:46 UTC www.101cookbooks.com [Source type: General]

 .In the United States, it is widely available, but largely confined to the ethnic or health-food section of larger grocery stores.^ You should be able to find it near the regular couscous, either in a package near the pastas or in a bin in the bulk food section of your local grocery store.
  • VeganYumYum » Marmalade Tofu with Kale and Lemon Pearl Couscous 10 February 2010 13:46 UTC veganyumyum.com [Source type: General]

 ^ Rachel July 24, 2007 12 OH, MY, I bought some Israeli couscous at the health food store on clearance.
  • pearl couscous with olives and roasted tomatoes | smitten kitchen 10 February 2010 13:46 UTC smittenkitchen.com [Source type: General]

 ^ Can you find it in the hypermarches or in the health food stores?
  • Israeli Couscous with Butternut Squash & Preserved Lemons - David Lebovitz 10 February 2010 13:46 UTC www.davidlebovitz.com [Source type: General]
.There are recipes from Brazil and other Latin American countries that use boiled couscous molded into a timbale with other ingredients.^ Whole Foods has a wonderful Israeli couscous salad that features cranberries and various other ingredients I can't put my finger on.
  • Israeli Couscous Salad - a la Whole Foods (at least the one in Glendale). - Home Cooking - Chowhound 10 February 2010 13:46 UTC chowhound.chow.com [Source type: General]

 ^ This recipe, which uses Israeli couscous , is one of my absolute all-time favorite dishes and I've been meaning to share it forever here.
  • Israeli Couscous with Butternut Squash & Preserved Lemons - David Lebovitz 10 February 2010 13:46 UTC www.davidlebovitz.com [Source type: General]

 ^ I have all those ingredients sitting in my fridge including left over couscous that I've been loath to use up because I couldn't think of anything interesting to do with it.
  • Cherry Tomato Couscous Recipe - 101 Cookbooks 10 February 2010 13:46 UTC www.101cookbooks.com [Source type: General]

 .In Mexico, there is a dish called the couscous taco (taco de cuscús), which consists of the addition of couscous to a traditional taco, similar in fashion to a Moroccan pita.^ Akiko August 13, 2009 A similar couscous dish is always a big hit with my family.
  • Cherry Tomato Couscous Recipe - 101 Cookbooks 10 February 2010 13:46 UTC www.101cookbooks.com [Source type: General]

 ^ Michelle @ porktopurslane August 13, 2009 Lovely idea - It's similar to Tabouli, but with couscous instead of bulghur, and with the wonderful addition of classic Mediterranean vegetables.
  • Cherry Tomato Couscous Recipe - 101 Cookbooks 10 February 2010 13:46 UTC www.101cookbooks.com [Source type: General]

 ^ Then, to make matters even more complicated, there's Israeli couscous , whose springy, chewy texture wouldn't raise an eyebrow if someone called it pasta.
  • Israeli Couscous with Butternut Squash & Preserved Lemons - David Lebovitz 10 February 2010 13:46 UTC www.davidlebovitz.com [Source type: General]

Similar products

.
  • The name couscous is also used for prepared dishes made from other grains, such as barley, pearl millet, sorghum, rice or maize.
  • Attiéké, a variety of couscous that is a staple food in Côte d'Ivoire and is also known to surrounding areas of West Africa, made from grated cassava.
  • Berkoukesh are pasta bullets made by the same process, but are larger than the grains of couscous.
  • Fregula, a pasta from Sardinia, consists of pellets that are larger than couscous and toasted.
  • Kouskousaki (Κουσκουσάκι in Greek or Kuskus in Turkish), a pasta from Greece and Turkey, that is boiled and served with cheese and walnuts.
  • In Brazilian cuisine, the "cuscuz marroquino" is a version, usually eaten cold, of the "couscous". Another festive moulded couscous dish, containing chicken, vegetables, spices, steamed in a mould and decoarted with orange slices is called "Cuscuz de Galinha".
  • In Lebanon and the Palestinian Territories a similar but larger product is known as maftoul.
  • "Israeli couscous" (in Hebrew פתיתים 'flakes' ), also called "ptitim", is a larger, baked wheat couscous-like product similar to the Italian orzo.^ Nothing is worse than a boring dish :) If I used barley, should I boil the grain longer?
    • Ten Minute Couscous Soup Recipe - 101 Cookbooks 10 February 2010 13:46 UTC www.101cookbooks.com [Source type: General]

     ^ The steamed couscous tastes a lot better than boiled couscous.
    • Israeli Moroccan Couscous - All Recipes 10 February 2010 13:46 UTC allrecipes.com [Source type: FILTERED WITH BAYES]

     ^ In Hebrew, we call it "Ptitim", and this variety is couscous shaped, hence the mess up with real couscous.
    • Israeli Couscous with Butternut Squash & Preserved Lemons - David Lebovitz 10 February 2010 13:46 UTC www.davidlebovitz.com [Source type: General]

     [10]

See also

Berbers portal

References and notes

  1. ^ Couscous, dry - NDB No: 20028 United States Department of Agriculture National Nutrient Database for Standard Reference. Retrieved December 18, 2007.
  2. ^ Roden, C (1996). The Book of Jewish Food. Alfred A Knopf. ISBN 0-394-53258-9. http://www.myjewishlearning.com/culture/food/Overview_Sephardic_Cuisine/Maghreb/Food_Couscous_Roden.htm. 
  3. ^ Receitas
  4. ^ Craig S. Smith (20 September 2006). "High in Algeria’s Mountains, a Kingdom of Couscous". The New York Times. http://www.nytimes.com/2006/09/20/dining/20couscous.html. Retrieved 12 March 2008. 
  5. ^ DALLET Jean.-Marie : Dictionnaire kabyle-française, Paris, SELAF, 1982. p. 709.
  6. ^ CHAKER, Salem : Couscous : sur l’étymologie du mot
  7. ^ FOUCAULD Charles de : Dictionnaire touareg-français, Paris, Imprimerie Nationale, 1950-52, p. 919
  8. ^ John Dickie, Delizia! The Epic History of the Italians and Their Food (New York, 2008) pp. 15, 115, 264f.
  9. ^ "Notre Temps" Study conducted on January 11 and 12, 2006 for the magazine Notre Temps based on face-to-face interviews with a sample of 1,000 people representative of the adult French population, stratified by age, sex, profession of the head of household, region and type of municipality.
  10. ^ http://www.canadianliving.com/food/cooking_school/discover_couscous.php Canadian Living Magazine: Discovering Couscous

External links

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History
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straw  · kernel  · germ  · husk  · bran  · gluten
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None: wheatberry  · Milling: cracked wheat, farina / semolina / wheat meal, wheat flour (types of wheat flour), etc.  · Parboiling: bulgur
As an ingredient
bread  · flatbread  · crackers  · wheat gluten  · pasta  · couscous  · wheat beer
Associated diseases: Coeliac disease  · Exercise-induced anaphylaxis  · Other Uses: Wheat pasting  · Wheat germ oil
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Further information

1911 encyclopedia

Up to date as of January 14, 2010
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From LoveToKnow 1911

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Simple English

The marsupial is at cuscus

[[File:|thumb|240px|right|Couscous with vegetables and chickpeas]] Couscuos is a kind of food, common in North Africa. It is made from semolina of wheat, barley or millet. Cousus is not cooked, but rather steamed over hot water. Couscous is served as a side-dish, or as a main dish. Very often vegetables are added. Meat such as poultry, beef, lamb, or fish is sometimes added. Spices such as ras el hanout and harissa are used for seasoning.

Couscus can also be served cold. In this case, may be the base of a salad, with seafood, or it is used to make Taboulé. Couscus can also be used for sweets, by adding milk, raisins or almonds.

Couscus is similar to Bulgur, but Bulgur is based on groat.

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Citable sentences

Up to date as of December 19, 2010

Here are sentences from other pages on Couscous, which are similar to those in the above article.








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