Couscous are small granules of durum wheat semolina, traditionally steamed in North Africa and today mostly sold pre-cooked.

Origin

Couscous is the national dish of the Maghreb, meaning Morocco, Algeria and Tunisia. There it is steamed in a couscoussier above a stew.

How to

Pour an equal amount of boiling, salted stock over pre-cooked couscous, cover and leave to swell for 5 minutes. Then fluff it up with olive oil and a fork.

In flexitarian cooking

Couscous is ready in minutes and an ideal base for salads, stuffed vegetables or as a side to braised dishes with ras el hanout.

Related recipes

Couscous salad, Stuffed peppers with couscous

The right tool

For lemon zest in couscous salad, use our Premium Stainless Steel Zester.

Related terms

Ras el Hanout, Braising, Meal Prep