Essay On Couscous

Couscous is a native Arab dish, made of semolina (tiny granules of durum wheat) which is cooked by steaming. It can be served with meat or vegetable stew. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya. In Nigeria, it is one of the staple foods in the North. It is a light yellow grains made from semolina granules (durum wheat). It seems like the popular yellow garri in southern Nigeria

You Might Read Recipe on Nigeria Couscous

Couscous is a coarsely ground pasta made from semolina: a type of wheat. Just like macaroni and spaghetti, couscous is made from semolina flour, and rather than mixing the semolina with a prescribed amount of water and/or egg into a dough, couscous is made by rubbing the semolina between moistened hands until the flour combines with just enough water to form hundreds of tiny grains.

This product has already been steamed and then dried again before it is packaged. It needs only to be soaked in boiling water until it swells a process that takes about 10 minutes. The couscous that is sold in most supermarkets has been pre-steamed and dried, the package directions usually instruct to add 1.5 measures of boiling water and butter to each measure of couscous and to cover tightly for 5 minutes but i will advise you not to make use of butter but rather make use of extra virgin olive oil. The couscous swells and within a few minutes it is ready to fluff with a fork and serve. Pre-steamed couscous takes less time to prepare than regular couscous; most dried pasta, or dried grains (such as rice).

Couscous doesn't have a lot of flavor on its own, but it works well as a base for vegetable or meat dishes. It also mixes beautifully into salads and can be flavored with herbs, spices, vegetables, dried fruits, nuts, and meat added.

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