Couscous

Couscous (pronounced KOOS-koos) is a dish made from tiny granules of durum wheat. The couscous grains are then prepared by steaming them until they have a light, fluffy consistency.  Couscous is closely related to pasta, as durum wheat, ground into semolina flour, is the same type of wheat that is most commonly used for making pasta. Couscous originated in North Africa, where it is traditionally prepared as part of a meat or vegetable stew seasoned with cumin. Today, couscous is found in many cuisines, including much of the Middle East and various Mediterranean cuisines, as well as the United States and western European countries such as France and the U.K.

Morocan Coucous is the smallest size, and most often found in grocery stores. It also comes in whole wheat versions.

Israeli Couscous (aka pearl) is a noticeably larger size, similar to peppercorn, and is also sold in whole wheat varieties. The increased size compared to Moroccan couscous requires a little longer to cook.

Lebanese Couscous (aka Moghrabieh) is sold fresh or dried and is the largest in size, similar to a pea. It’s often boiled, drained and then mixed with oils and spices, or added to meats as a tasty starch in hearty stews and braises.