Photography by Sue Ferris
In this month's issue
A staple of North African cuisine, couscous was once considered an exotic ingredient. These days its easy preparation and nutty flavour are making it a favourite in Australian kitchens.
Pronounced koos-koos (rhymes with "puss puss") these tiny cream-coloured granules are actually a type of pasta. But couscous isn't from Italy -- it originated in North Africa around the 13th century and is a staple of Moroccan, Tunisian and Algerian cuisine. The French introduced it to Europe after they annexed Algeria in the 1830s, but it has only recently become widely available in Australia thanks to the rising popularity of Middle Eastern food.
Couscous is made by mixing semolina (coarsely ground wheat) with flour and lightly salted water, but it can also be produced using other cereals, such as maize and barley.
The traditional way to cook couscous involves wetting the granules and placing them in the top of a couscoussier (similar to a double steamer) until they swell and absorb the flavours of the stew bubbling underneath. In Australia we're more familiar with the instant variety -- just add liquid and set aside for 2-5 minutes to absorb. The key to both methods is to separate the grains so the couscous is light and fluffy (a fork and some butter often helps).
Couscous is a good substitute for other carbohydrates, such as rice, pasta and potatoes, and is great for soaking up the juices of a tagine (a Moroccan stew). The nutty flavour marries well with other Middle Eastern ingredients, such as cumin, cardamom and dried fruit, and in North Africa it is sometimes eaten as a dessert with cinnamon, honey and milk.
Taste.com.au - November 2011 , Page 118