Can you tell me what couscous is?!
Answers:
Today's couscous consists of small granules or pellets made from semolina flour (from the heart of durum wheat)!. It resembles farina, polenta, or grits but slightly larger!.
However, the term couscous originally referred to the method of processing the flour, and couscous was often made from millet, barley, and other grains!.
Couscous is as old as pasta!. In fact, many historians argue that couscous pre-dates pasta, with references to couscous dating back as far as the 10th century!. Scholars debate whether couscous originated in West Africa or North Africa (Berber), but today, couscous is considered a Moroccan specialty!.
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However, the term couscous originally referred to the method of processing the flour, and couscous was often made from millet, barley, and other grains!.
Couscous is as old as pasta!. In fact, many historians argue that couscous pre-dates pasta, with references to couscous dating back as far as the 10th century!. Scholars debate whether couscous originated in West Africa or North Africa (Berber), but today, couscous is considered a Moroccan specialty!.
nfd?Www@FoodAQ@Com
Couscous (pronounced “koos-koos”), a staple
of North African cooking, is now widely available in
packaged form in most supermarkets!. Couscous is
yellow granules of semolina made from durum wheat,
the ideal pasta wheat, which are precooked and then
dried!. Actually, the word can mean the pasta itself, as
well as North African stews (“tangines”) traditionally
served over it!.
Like pasta or rice, it can serve many culinary
purposes!. It is simple to prepare—usually you just add
boiling water and let it sit!. You can add exotic spices or
sauces or leave it plain!. It can be a salad base, a filling
addition to soups, an accompaniment for meats and
vegetables, and if sweetened, spiced and mixed with
dried fruits, a dessert!.
COUSCOUS RECIPE
1 ? cup water or broth
1 tablespoon butter (optional)
1 cup couscous
Dash salt (to taste)
Bring the water or broth to a boil!. Add the
butter, couscous and salt!. Stir, cover and remove from
heat!. Allow to stand covered for 5 minutes!. Stir to fluff
and serve!. Makes 4, 4-ounce servings!.Www@FoodAQ@Com
of North African cooking, is now widely available in
packaged form in most supermarkets!. Couscous is
yellow granules of semolina made from durum wheat,
the ideal pasta wheat, which are precooked and then
dried!. Actually, the word can mean the pasta itself, as
well as North African stews (“tangines”) traditionally
served over it!.
Like pasta or rice, it can serve many culinary
purposes!. It is simple to prepare—usually you just add
boiling water and let it sit!. You can add exotic spices or
sauces or leave it plain!. It can be a salad base, a filling
addition to soups, an accompaniment for meats and
vegetables, and if sweetened, spiced and mixed with
dried fruits, a dessert!.
COUSCOUS RECIPE
1 ? cup water or broth
1 tablespoon butter (optional)
1 cup couscous
Dash salt (to taste)
Bring the water or broth to a boil!. Add the
butter, couscous and salt!. Stir, cover and remove from
heat!. Allow to stand covered for 5 minutes!. Stir to fluff
and serve!. Makes 4, 4-ounce servings!.Www@FoodAQ@Com
Couscous is a coarsely ground semolina pasta that is a dietary staple in North African countries!. It is also widely used in Middle Eastern countries and has become popular in American dishes!. It is made of semolina, flour, salt, and water!. Similar to rice in shape, color, and texture, it is used in many dishes as rice would be!. A grain of couscous is similar in size to a grain of sugar!.
It's really good with pine nuts! :)Www@FoodAQ@Com
It's really good with pine nuts! :)Www@FoodAQ@Com
little tiny pasta made from semolinaWww@FoodAQ@Com