Everyday Food, Volume 1 January/February 2003

This easy-to-make pasta is very quickly becoming a staple in American kitchens.

What Is It?
Couscous is widely used throughout North Africa. Like many pastas, couscous is simply coarse hard-wheat flour (semolina) and water. Traditionally, the two were mixed together by hand and pressed through a sieve to make tiny granules.

Couscous has a mild flavor and is perfect with all sorts of foods, sauces, and dressings.

How to Store
You can keep couscous in a sealed container or resealable plastic bag at room temperature or in the refrigerator.

How to Make
Prepare couscous according to the directions on the back of the box, by our method (which produces fluffier, more separate grains), or in a steamer set over simmering water for half an hour.

How to Use
Almost anything you can imagine making with pasta or rice can be made with couscous. Serve it in or alongside a stir-fry, add it to soup, butter it as a side dish, even use it in a pudding for dessert. To get started, try a Moroccan couscous topped with chicken and vegetables and an innovative salad with shrimp.


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