Couscous – a versatile carbohydrate
A quick and simple guide to using couscous
When I think of couscous my mind fills with images of golden domes of the stuff, sitting steamed and dressed with cinnamon, dates, plump sultanas, powdered sugar, butter and roasted almonds upon great painted plates. It sits proudly waiting to soak up saffron chicken or dark earthy beef and lamb dishes. I am a great fan of this clever and versatile carbohydrate, so am deeply disappointed if I ever spy dry, cold, pale or worse still, clumpy couscous.
Couscous has now become a mainstream carbohydrate, with a little love it can steal the show.
Despite popular belief, couscous is a pasta, not a grain and treated with a little care can be a spectacular salad, side or as a veggie the main dish. It originates from and is still a staple of the North African region that includes Tunisia, Algeria, Morocco, and Libya. It is made of semolina and wheat flour but can be made with whole wheat, millet and barley.