NM's Couscous
 
Couscous is a seed-sized semolina pasta.  Our quick-cooking couscous has pleasant flavor and a light, fluffy texture that make it an ideal base for an endless array of spice and ingredient combinations.
Off-white to yellow in color
Cooks quickly
Mild, plain flavor
Kosher Certified
 
Basic Prep:
Bring 1-1/4 cups water to a boil in medium saucepan with optional pinch of salt and 1 tablespoon of butter or olive oil. Stir in 1 cup of couscous and remove from heat. Cover and let sit for 5 minutes. Fluff with a fork and serve.
 
Suggested Uses
Cook and chill to use as a base for salads
Add to soups for texture and thickening
Serve with long-braised Moroccan stews, called tagine, featuring lamb, chicken or vegetables
 
Description
Couscous is believed to have originated in North Africa, couscous is made from durum wheat flour called semolina that is moistened and rolled into form and then coated in finely ground wheat flour.
Traditional couscous is extremely labor intensive to prepare, and is usually steamed.
However, the most prominent form of couscous typically found in supermarkets today is the quick-cook type.
Couscous can be eaten alone either flavored or plain, warm or cold, or as part of a side dish. It's traditionally paired with meats and vegetables and served with a sauce.
It provides a unique alternative to rice or pasta, due to its adaptability to a variety of flavor profiles.
The word "couscous" derives from the Arabic word "kaskasa," meaning "to pound small."
In addition, couscous is extremely popular in many countries in europe, where it has been adopted as a traditional dish. It is also commonly served in North Africa, France, Spain, Portugal, Italy and Greece.
 
Storage & handling
Store in a dry, cool place.
 
Ingredients
Durum Wheat Semolina. Contains wheat.