Couscous, or kuskus(كُسْكُس), is like tiny steamed pasta. It is popular in Maghrebi cuisines of Tunisia, Algeria, and Morocco. Couscous is made from semolina, or milled durum wheat.
Couscous is traditionally made by sifting a fairly dry semolina dough through tightly woven baskets. Then, it is dried and stored intil ready to use. To cook, water is added to kuskus until absorbed, then it is steamed. Salt, seasoning, chopped fresh herbs, crushed dried herbs, or other ingredients can be added.
Dry Couscous Recipe
Ingredients
- 2 cup course semolina
- 1 cup water
Directions
- sprinkle a little water at a time over semolina and gently mix by hand until clumped into tiny dry dough pieces
- sift and set aside dough pieces
- repeat mixing and sifting until all semolina is formed into dough pieces
- dry the dough
Steamed Couscous Recipe
Ingredients
- 2 cup dry couscous
- 1 tbsp olive oil
- ½ cup water or olive brine
- salt (optional)
Directions
- combine dry couscous, olive oil
- gradually mix in ¼ cup water and salt or ¼ cup olive brine
- let sit until absorbed, about 5 minutes
- fluff couscous
- steam 10 minutes
- mix in remaining water or olive brine
- let sit until absorbed, about 5 minutes
- fluff couscous
- steam 10 minutes
- fluff couscous
- serve