Couscous, akin to tiny pasta, boasts a deceptively simple flavor profile that pairs harmoniously with meat, fish, and vegetables. This culinary gem is often available pre-cooked and dried, making it an excellent choice for those seeking quick and delicious meals.

Dive into the world of couscous, where you'll encounter various varieties, including Moroccan couscous (the smallest grains), Israeli couscous (pearl couscous), and Lebanese couscous (requiring a longer cooking time). Each type of couscous finds its place in global cuisine, offering a delightful dining experience.

But couscous isn't just about flavor—it's a rich source of selenium, a powerful antioxidant that aids in cell repair and inflammation reduction. Incorporate couscous into your weekly menu to savor its taste and reap its health benefits.

Unlock a World of Flavor: Couscous Recipes Await Your Culinary Adventure.

How to: Couscous - FAQs

How to cook couscous?

Most commonly, the couscous you buy in stores is pre-made and instant, meaning you just need to add a small amount of water or stock and leave it for a few minutes until it’s absorbed the liquid and is soft enough to fluff up with your fork. Top tip, if you drizzle your couscous with a small amount of olive oil to help separate the grains.

What is couscous?

Couscous is a type of pasta made from semolina and wheat flour.

Is couscous gluten free?

No. Couscous is made from semolina, a grain of durum wheat.

How to cook pearl couscous?

Cooking pearl couscous - therwise known as Israeli couscous - takes a little longer to make. The best way to cook it is to add around 3-4 cups of water per 1 cup of couscous, bring to the boil and cook for around 7-8 minutes. Once this is done, you can serve it alone or mixed with salad and vegetables for a fresh, tasty side dish.

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