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Tuesday, December 23, 2008

Couscous Varieties

Couscous Varieties
There are a number of different varieties of couscous. Learn how to choose the right one for your recipe. It's quick and easy to make and can be flavored by nearly any fruit, vegetable, meat, seafood, herb or spice you can imagine.

Couscous Varieties

Moroccan couscous: Tiny grains of semolina are about three times the size of a grain of cornmeal. This type cooks very quickly.

Lebanese couscous: Larger than Israeli couscous, the starchy pellets are about the size of small peas. Cook long and slowly or use as in risotto.

Israeli couscous: These semolina pellets are about the size of peppercorns and will take much longer to cook. This type is usually steamed in the traditional long-cooking method or stirred as one would rice in a risotto.

More About Couscous...
Couscous Recipes...


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