Grain
Couscous
Also called instant couscous, durum couscous
Tiny pellets of durum wheat moistened and rolled, then steamed over a stew — the Maghreb's daily grain, not quinoa. Instant couscous is pre-steamed so boiling water finishes it; Friday couscous in a steamer is a longer, lighter thing. Israeli 'couscous' is a different, larger toasted pasta.
Origin
The Maghreb — Amazigh kitchens in Morocco, Algeria, Tunisia and Libya. The Friday steamer and the weeknight packet are the same idea at two speeds.
Flavour
Mild, wheaty, slightly nutty if you toast it first. It exists to drink broth and stew juices. Under-seasoned couscous tastes like damp cardboard.
How it is made
Semolina is sprinkled with water, rolled into granules, then steamed and dried. Instant couscous has already been steamed; you are only rehydrating it.
How to use it
For instant: equal volume boiling stock, a knob of butter, cover ten minutes, then fluff with a fork — do not stir into porridge. For a chicken couscous, steam the grains over the stew in stages so the pellets stay distinct. Pearl couscous is not a silent swap. Leftover couscous wants oil and acid the same day or it sets like grout.
Storage
Airtight pantry. Cooked couscous keeps a day in the fridge; loosen with a fork and a splash of water when you reheat.
Recipes using it
Checking your allergy settings…
