Couscous

Couscous is a wheat product made from semolina (coarsely ground durum wheat) that has been sprinkled with water and then rolled to form small pellets. It is a traditional food of the Maghreb (the countries of Western Sahara, Morocco, Tunisia, Libya and Algeria), dating back to at least the 13th century. Although does not have much flavour of its own, it absorbs the flavours of any other ingredient that it is combined with.

Also known as Moroccan pasta, couscous is usually served like rice with a meat, fish or vegetable main course; it works particularly well with North African dishes and lamb. It may be served plain, or the addition of flavourings such as garlic, coriander, chilli, lemon or lime juice. It may also be combined with roasted Mediterranean vegetables to produce a hot or cold flavourful (and colourful) salad. In Morocco it is also served as a dessert known as 'seffa', in which the couscous is sprinkled with almonds, cinnamon and sugar and served with milk perfumed with orange blossom water or with plain buttermilk.

Traditional couscous is cooked by steaming it two to three times, until it has a light and fluffy texture. However, most packaged couscous found in Western supermarkets has been pre-steamed and dried, and is usually cooked by simply adding an amount of boiling water (or stock) to the pellets, and then fluffing up with a fork. At this point, the couscous is ready to serve, although it may also be steamed after this for an even lighter result.