Couscous is a granular semolina (a coarse wheat often incorporated in pasta-making). A small amount of water is added to the semolina before it’s covered in flour and rolled into tiny pellets. The dish originates from North Africa and is available year-round. It’s usually steamed or combined with boiling liquid until it absorbs it. In North Africa and the Middle East, it’s usually served in stews, while Americans favor its use in salad. If you’re looking for a spin on couscous, here are three couscous dishes from around the world.
Italian Couscous with Parmigiano-Reggiano and Herbs
This recipe includes chewy Italian couscous, called freula. Along with delicious Parmigiano-Reggiano and flat-leaf parsley, it includes salt and freshly ground pepper to taste.
Tunisian Couscous with Fish
Tunisian couscous is often combined with fish or squid, and this recipe is no different. It includes onion, garlic, and grouper or monkfish. Happy cooking!
Toasted Israeli Couscous with Pine Nuts and Parsley
Toasted Israeli couscous should be a welcome change from your go-to recipe. This version is made with a cinnamon stick, bay leaves, chicken broth, and pine nuts.