John Myers
North African cuisine would be inconceivable without it: couscous. The fine wheat semolina is easy to prepare and can be combined with both savory and sweet delicacies. Find out more about the versatile food in our product information.
Interesting facts about couscous
Couscous is a staple in oriental cuisine – especially in North Africa, couscous is a filling side dish for many vegetable and meat dishes. Semolina also has numerous followers in Europe. The small beige grains are usually made from durum wheat, less often from barley or millet. Spelled couscous is also available. Important to know for everyone who wants or has to avoid gluten: Couscous is usually not gluten-free!
For the production, the respective grain is ground into semolina, moistened and formed into small balls, boiled, and dried. Like bulgur (wheat groats), couscous tastes slightly nutty and can be seasoned well. Typical couscous condiments are harissa and ras el hanout.
Purchasing and storage
Like bulgur, the instant couscous available in German supermarkets almost always consists of durum wheat. As a pre-cooked grain product, it is ideal for quick cooking and is ideal for buying in advance. Like rice, it has a very long shelf life when stored in a dry, cool, and dark place such as the pantry. Occasionally check opened packaging for pest infestation or transfer the couscous to a tightly sealable storage jar.
Cooking tips for couscous
The traditional preparation of couscous involves a couscousière: a large pot in which meat, fish or vegetables simmer while the moistened semolina is steamed in a strainer. However, it is also much easier to cook couscous. Depending on the product, it is often sufficient to pour boiling water or broth over the granules in a 1:1 ratio and leave to steep for a few minutes. The semolina can then be mixed with other ingredients to make a couscous salad or fried with vegetables in a couscous pan. Also delicious: stuffed peppers with couscous. In addition, you can prepare quick desserts with couscous in no time at all. Try it boiled in milk with nuts and fruits or bake a sweet couscous casserole with quark and yoghurt.
