Couscous is a national dish of Algeria & Morocco made from semolina, a hard wheat, by rolling and steaming.
To Prepare: Saute 1 1/2 c. Couscous in 2 Tbsp butter for 5 minutes. Add 2 cups boiling water or bouillon, cover, simmer 5 minutes. Salt to taste. Delicious with raisins, onion, fish, or meat added. Can be used as rice or bulgur substitute as well. Enjoy as a cereal, a side dish or a main dish!
Nutrition Facts: Serv. Size: 1/3 cups (58g), Servings: 7, Amount Per Serving: Calories 220, Fat Cal. 0, Total Fat 0g (0%DV), Sat. Fat 0g (0%DV), Trans Fat 0g, Cholest. 0mg (0%DV), Sodium 5mg (0%DV), Total carb. 45g (15%DV), Fiber 3g (12%DV), Sugars 0g, Protein 7g, Vitamin A (0%DV), Vitamin C (0%DV), Calcium (2%DV), Iron (4%DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.
Properly cooked couscous is light and fluffy, not gummy or gritty. Traditionally, North Africans use a food steamer (called an ataseksut in Berber, a kiskas in Arabic or a couscoussier in French). The base is a tall metal pot shaped like an oil jar in which the meat and vegetables are cooked as a stew. On top of the base, a steamer sits where the couscous is cooked, absorbing the flavors 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. If the holes are too big, the steamer can be lined with damp cheesecloth.
Black Bean and Couscous Salad
This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.