Savory Spiced Couscous: What I've Learned So Far
Originally from North Africa, couscous has become a very popular grain all over the world and can be found in most supermarkets. While it might seem like you're boiling it to cook, in reality you're steaming the couscous which is why you cover it and let it sit once the water comes to a boil.
Couscous and pasta have similar nutritional values, although pasta is usually more refined and cooked by boiling. While both couscous and pasta are made from wheat, couscous is made from crushed durum wheat semolina, while pasta is made from ground wheat. You can buy whole wheat and gluten-free versions of couscous as well as grain with regional variations.
The Ingredients and Recipe
Savory Spiced Couscous Notes
• Read the directions on the couscous to make sure you've got the right ratio of liquid for one C of dry grain. It's generally 1.5; however, it's best to check and adjust if needed.
• Using a good quality vegetable stock or no-chicken stock will give the couscous a bit more flavor.• It's easy to toast the pine nuts. Just heat up a dry skillet and stir them around until golden brown. • You can also toast pine nuts on a cookie sheet under the broiler - but watch them closely because they'll burn quickly!