| Q&A: New Grain on the Block |
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| by Diet Detective Editorial Staff | |
| Friday, 07 July 2006 | |
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Q: I hear a lot about couscous - what is it and how do I make it?
A: Couscous is a starch made from hard wheat semolina mixed with water to form a paste which is then shaped and dried, at which point it resembles tiny beads of pasta. Homemade couscous is rare these days; even in rural Africa where couscous is a staple, most people buy ready-to-use couscous from a store or market. It is usually found in the rice aisle and is available plain, with seasonings or even with other ingredients such as lentils or pine nuts.Couscous is quick-cooking and typically takes less than five minutes. The pre-cooked varieties are usually stirred into boiling water or broth and then removed from the heat source and left to stand. It can then be fluffed with a fork and enjoyed. Couscous is most commonly served as a side dish, but can also be used as an entrée when mixed with veggies, chicken, pork, other meat or tofu. As an alternative to rice or pasta, or served alone, couscous is a wonderful addition to any table. As the warm weather approaches, couscous is a great dish to bring to a party, as well. Check out the recipe at the link below for a tasty salad that will most definitely be a hit! Bookmark:            Trackback(0)
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