Serve with all things Middle Eastern, but especially stewy things like tagine. I do it all – the fresh herbs, the dried fruit and the nuts! Lemon – for a little spritz of fresh to perk it up, especially great when serving with flavour loaded Middle Easter food.įor an extra little touch, add a sprinkle of fresh herbs (parsley and mint or coriander/cilantro is a classic combination) or fruit and nuts.īut me, I just can’t help myself. Oil (or butter) helps the grains separate easier, as well as adding flavour and Here’s what you need to make the couscous.Ĭhicken or vegetable stock – tastier than using just water for soaking You literally just pour over hot liquid, leave it covered for 10 minutes, then voila! “Cooked” and ready to serve! Many people think couscous is a grain, but actually they are teeny tiny balls made of semolina flour so it’s actually more of a pasta.Īnd the beauty of the teeny size of these balls is that they are so small, they don’t need to be cooked. A staple throughout North Africa, the classic starch of choice for Moroccan dishes like tagine, just pour over hot liquid, leave to soak for 10 minutes, then fluff! What exactly is couscous? Couscous is a useful (and delicious!) no-cook starch side that’s traditionally served with some sort of stew.
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