Couscous

Couscous

What it is

Not a grain but a pasta — semolina rolled by hand with water until it clumps into tiny beads, then steamed three separate times over the stew it will be served with. UNESCO listed the practice as shared heritage of four Maghreb nations.

In the kitchen

Instant couscous rehydrated in a bowl is a different food from steamed. If you have a couscoussier, three steamings is the whole point.

Goes with

Lamb Harissa Cumin Carrot Chickpeas Preserved lemon Cilantro / Coriander Turnip

Same species

Bulgur Einkorn Emmer wheat Wholemeal flour T45 flour T55 flour

Also used with

Merguez Safflower Smen (fermented Moroccan butter) Ras el hanout

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