Couscous

(North African steamed pasta grains)

Couscous is a commonly served type of pasta in the region of Northwest Africa known as the Maghreb. In typical Maghreb cooking, couscous is cooks in the top part of a pot known as a couscousière. The bottom part holds a stew, or tagine, whose simmering vapors steam and flavor the couscous.

The method described here is the quick way to make couscous. It does not make as fluffy or fragrant a dish, but it is much easier and requires no special equipment.

4 to 6 servings

Ingredients

• Couscous -- 2 cups
• Salt -- 1/2 teaspoon
• Boiling water or stock -- 2 cups

Method

1. Mix the couscous and salt together in a large bowl. Pour the boiling water or stock over liquid all at once into the couscous and stir in well.
2. Cover the bowl with a tight-fitting lid, plate or with plastic wrap. Set aside for about 10-15 minutes to steam.
3. Remove the cover and fluff the couscous with a fork. Stir in 1 tablespoon of butter or olive oil if you like. Use couscous as a base for North African tagines and stews, or as an accompaniment to hot entrees or cold salads.

Couscous Notes

• Couscous looks like a small grain, but is actually a type of semolina pasta. Variations are found in Spain, Sicily, the Middle East and even Brazil. In one type—Israeli couscous—grains are about the size of a small pea.
• Other names for couscous: keskesu, kuskus, mftoul, seksu, ta'aam, kusksi, kisksu, cuscusu.

 _________________________________________________________________________________