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
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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.
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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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