Often thought of as a grain, couscous is actually made up of tiny balls of semolina, like pasta. It is a staple in North African Cuisine. Whereas couscous is normally instant – pour boiling water over grains and leave to stand – ready to serve.
Pearl couscous has slightly bigger grains and therefore needs to be boiled for approx 5 mins – drained and then served.
On its own, couscous makes a quick replacement for rice or other grains to serve as side dish, but it also can be mixed with a huge range of other ingredients to turn it into salads, stuffings or more interesting sides.
Couscous is a versatile ingredient that’s great as a storecupboard standby. Once cooked, it keeps well, making it a good lunchbox option.
