Couscous Preparation

How to prepare Couscous?

Couscous is traditionally steamed and fluffed to separate the granules. Boiling and stirring can reduce quick-cooking couscous to a sticky, starchy mush. Like pasta, couscous does not have much of a flavor itself. Thus couscous dishes are made with flavored stocks, herbs, and spices, with vegetables, dried fruits, nuts, and/or meat added or used as a topping.

Most packaged couscous is considered the instant variety and will cook very quickly off the stove by absorbing a boiling liquid. However, authentic couscous (roughly-ground hard durum wheat) will require significantly more time and a good steaming vessel called a couscoussiére.

More About Couscous...

• Couscous Tips
  
• Couscous Preparation
• Where to buy Couscous
• Couscous Varieties
• Cooking Couscous

Couscous Recipes...

• Moroccan Couscous
• Moroccan Couscous with Lamb
• Algerian Couscous
• Tunisian Couscous
• Libyan Couscous
• Lebanese Couscous
• Palestinian Couscous
• Arabian Couscous
• Israeli Couscous
• Italian Couscous
• Apricot Couscous
• Couscous Salad
• Whole Wheat Couscous Salad
• Mediterranean Couscous Salad
• Quick Spanish Couscous Salad
• Pepper stuffed with couscous