Couscous Pasta – Preparation
Couscous is a very famous served type of pasta in the region of Northwest Africa known as the Maghreb. In typical Maghreb cooking, couscous is cooked in the top part of a pot known as a couscousière. The bottom part holds a stew, or tagine, whose simmering vapors steam and flavor the couscous.
- Couscous -2 cups
- Salt -1/2 teaspoon
- Boiling water or stock -2 cups
- Mix the couscous and salt together in a large bowl.
- Pour the boiling water or stock over liquid all at once into the couscous and stir in well.
- Cover the bowl with a tight-fitting lid, plate or with plastic wrap.
- Set aside for about 10 to 15 minutes to steam.
- Remove the cover and fluff the couscous with a fork.
- Stir in 1 tablespoon of butter or olive oil if you like.
- Use couscous as a base for North African tagines and stews, or as an accompaniment to hot entrees or cold salads.