Couscous

Couscous, a semolina pasta, acts as a neutral base for many dishes.

Flavor

How to use it

Fluff with a Fork. Use a fork to fluff cooked couscous, separating grains for a light texture.

Infuse with Broth. Cook using broth to add depth that pairs with various dishes.

Common mistakes

• Hard grains from undercooking.
• Bland result without seasoning.

What goes with couscous

• Harissa. Couscous soaks up harissa broth, a North African staple.
• Preserved Lemon. Chopped preserved lemon seasons plain couscous with salt and citrus.
• Lemon. Lemon’s acidity makes couscous vibrant and lively.
• Lamb Shoulder. Couscous soaks up lamb's braising juices and spices.
• Parsley. Parsley's bright green notes bring life to couscous.
• Mint. Mint provides a refreshing contrast to couscous's neutrality.
• Chickpea. Chickpeas add protein and creamy texture to couscous.
• Feta. Salty, tangy feta contrasts with mild couscous.

Try tonight

• Serve with a vegetable stew.
• Mix with roasted vegetables and herbs.
• Use as a base for grilled fish.

Storage

Store in a dry, cool place in an airtight container.