Glossary of food terms: C
Couscous
Couscous is a small granular type of pasta which is made by sprinkling durum or hard wheat semolina grains with cold salted water and rolling and coating them in fine wheat flour. It's a staple ingredient in North Africa. Couscous is also the name of a dish in which the grains are steamed over a spiced stew of vegetables and/or meat or chicken.
Traditional couscous can be bought in the UK, but needs presoaking and takes a long time to cook - it's usually steamed. The quick-cook couscous is more convenient and involves just soaking or simmering the couscous in boiling water for about ten minutes to rehydrate it.
You can buy flavoured couscous but it's usually better to add your own ingredients during cooking.
Couscous can be used hot or cold either as a main dish or as an accompaniment. Stir cooked vegetables into it (try roasted peppers and mushrooms) or toss with chopped nuts and dried fruits and flavour with a pinch of your favourite spice. Use it for stuffing vegetables or serve it sweetened with cinnamon and sugar as a dessert. You can find out more about rice, grains and cereals in our Cook's Guide.
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