Couscous is originally a centuries old North African ingredient derived from very small balls of steamed durum wheat semolina flour.
Without much natural flavor to impart on its own, couscous is a very versatile base upon which many Middle Eastern and Mediterranean dishes are based upon. You can add so many different spices and vegetables to make unique yet flavorful dishes. This is one particularly tasty recipe for an Israeli-style couscous.
Regardless of which type of couscous you choose, it also works great in salads, side dishes, or even stuffed inside of vegetables. It is a staple in many parts of the world today. There are three different types of couscous: Moroccan couscous, Israeli (pearl) couscous, and Lebanese (Moghrabieh) couscous. The Moroccan couscous is the smallest whereas the Lebanese couscous is the largest in size, and the cooking times vary directly proportionally to the size. Yet which type you choose seems to be a matter of personal preference and how long you would like to be in the kitchen preparing the meal.
Written by Erin Parfet
