This is a popular type of pasta consumed in the Maghreb region of Northwest Africa. It is traditionally cooked in the top section of a pot known as a couscousière. The bottom section contains a stew, or tagine, whose boiling vapors flavor the couscous.

What Is Couscous Pasta?

It appears like a grain, but it’s pasta produced from durum wheat semolina flour and water. It comes in three varieties: Moroccan, which is the tiniest; Israeli or pearl couscous, which is about the size of peppercorns; and Lebanese, which is the largest of the three.

It’s intended to be eaten with brothy stews, so it’s a fantastic vehicle for many kinds of seasonal vegetables and legumes. A tiny amount of mutton or lamb may be used for flavor in traditional meals.

Couscous Pasta – Preparation

This pasta is quick and simple to make. Most times, it has already been cooked before being dried, so it simply requires the addition of boiling water or stock to rehydrate. It can then be used in salads or as a side dish with meat, fish, or vegetables.

Because it is mostly marketed as “instant,” meaning it has already been steamed and dried, it is quick and simple to prepare. Pour boiling water over couscous and set aside for 5 minutes before fluffing with a fork.

This pasta has wide flexibility that allows it to be used in a variety of ways. It can be served as a cold salad or warm pilaf as a side dish; add protein and veggies and it becomes a main dish; use it in soups and stews; or make it into an oatmeal-like dish for morning or a pudding for dessert.

Like most pasta, it is primarily starch but searches for whole-wheat couscous for additional fiber and other minerals.