Couscous is part of mediterranean diet. It is made out of semolina, wheat flour which is turned into special pasta. Most people (including me until recently) think that it is a grain but it’s not!
Ever since we settled in Europe, I have enjoyed having different dishes of couscous at International gatherings and festivals. I have always avoided cooking couscous because on my first attempt it turned to porridge. Now I know that it can also be eaten as porridge, salad or take the place of rice, thanks to my Egyptian friend Shani.
At the weekend, I took courage and tried my cooking skills on couscous. I was delighted at how great it turned out – quite fluffy and tasted delicious.
The conventional way to cook couscous is to steam it for about 10 minutes or until it looks all puffed up to almost double its initial size. For taste (it is flat) I added salt, thyme, paprika and black pepper. I did not have rosemary which Shani says is a must, but still the taste was good. I also added mushrooms, tomatoes and sweet potatoes, and finally garnished the dish with spring onions.
Couscous dish can be eaten alone or with some relish. I prepared stewed chicken wings as a side dish. 🌝
myexpressioninwords 