A grain made from wheat. It’s used a lot in North African and Middle Eastern cooking. As well as being tasty, it’s also very quick to prepare. You can buy it plain or in different flavour mixes.
A North African dish, couscous is granular semolina, which is steamed and served as an accompaniment to meats and vegetables.
A traditional Caribbean style dish. Rice, and either red or black beans are cooked together.
a pellet-shaped pasta used in North African dishes. Readily available in most supermarkets.
A grain-like hard wheat semolina that has been ground, moistened, and rolled in flour. The grain is then steamed (for 40 minutes) and traditionally served with a stew. There are also sweet couscous dishes. It is a staple dish in the North African countries of Algeria, Tunisia, and Morocco. The couscous you find in most American grocery (usually in the rice aisle) stores is precooked. Back to the top
A cereal made from fine semolina agglomerated with a little water to form grains about 3 mm across which are coated with fine wheat flour and dried. Also, the name of the dish dish made from couscous which has been moistened with water to make it swell, then steamed, heaped on a plate and then covered with steamed vegetables, mutton or chicken, with possibly chickpeas and/or onions glazed in honey.
essentially a very tiny pasta, couscous is made of durum wheat that has been ground, steamed, and dried. It is available in refined or whole grain forms and cooks quickly (in about five minutes). Couscous is used in Middle Eastern, North African, and Mediterranean foods.
A tiny pellet of pasta made from semolina flour. Common in North African dishes. Readily available in most supermarkets.
You may have thought otherwise, but couscous is a type of pasta that is made from durum wheat and water and nothing else. In the mediteranean countries it is often homemade, although many are switching to the excellent and convenient commercial varieties that are now available.
is a bead-shaped pasta that's a culinary specialty of North Africa. A flour coating keeps the grains separate when cooked.
(Arabic) Steamed semolina, often served with meat or fish, and vegetables. National dish of Morocco
A type of pasta which is used like a grain.
A tiny pasta made from semolina, couscous is very popular in Middle Eastern countries. Packaged precooked couscous is widely available in grocery stores and is often used as a side dish in place of rice.
granulated semolina basic to Moroccan and other arabic cuisines; a meal in which it is used along with meats, vegetables and seasonings.
Course semolina that is used in many North African and Middle Eastern dishes. Usually it is steamed and served as a side dish to lamb or other meats.
Using the same flour that goes into pasta, couscous is made by rolling and coating durum or hard wheat semolina grains in fine wheat flour, and is a staple ingredient in North Africa. Couscous is also the name of a dish in which the grains are steamed together with a spiced stew of vegetables and/or sometimes meat or chicken.
Middle Eastern pasta consisting of small grains of semolina. Available from most grocery stores.
a spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew
a pasta made in northern Africa of crushed and steamed semolina
Dish of steamed cooked pasta, usually served with vegetables and meat. See Rice Couscous.
Flour-coated granular semolina which absorbs liquid to become light and fluffy. Popular in Morocco, Tunisia and Algeria.
is a North African preparation of semolina (hard durum wheat) rolled into tiny grains. Larger "grains" are called maftool or Israeli couscous. Check the store if you are interested.
A pellet made from semolina flour, which is made from steamed, dried and crushed durum wheat. Common in North African dishes.
an important food in North African cooking, consisting of steamed semolina granules. Couscous is either served on its own, or as an accompaniment to spicy stews, etc.
Large grains of semolina flour that are steamed until tender and sauced with a rich meat, fish, or vegetable stew.
A pasta made from semolina (which itself is a flour made from Durum wheat).The name couscous also refers to the famous Maghreb dish in which semolina or cracked wheat is steamed in the perforated top part of a special pot called a couscoussiere, while chunks of meat (usually chicken or lamb), various vegetables, chickpeas and raisins simmer in the bottom part. The cooked semolina is heaped onto a large platter, with the meats and vegetables placed on top. Diners use chunks of bread to scoop the couscous from the platter.
Often mistaken for rice, couscous is actually a pasta product. To cook: Add equal amounts of couscous and boiling water to a bowl. Cover and let sit for about 15 minutes. Stir frequently to fluff.
a North African granular grain cooked in liquid
Granular semolina. ("Semolina" is a coarsely ground wheat flour.) It may be cooked and served with milk as a porridge. Also served with a dressing as a salad or sweetened and used in desserts.
a cracked, uncooked what resembling semolina which, when steamed, is softened and makes a wonderful base for stews and broths.
Granular semolina popular in North Africa.
small, spherical bits of semolina dough that are rolled, dampened and coated with a finer wheat flour; a staple of the North African diet.
Couscous is a small granular type of pasta which is...