The staple cereal of North Africa, made from fine semolina. The minuscule pellets are steamed over the pot in which the meat and vegetables are cooking or, for sweet couscous, over water, then mixed with sugar, nuts and fruits.
I'm a big fan of couscous. Sometimes I sautee some garlic in olive oil and butter, add the cooked couscous and then grate some fresh cheese on top. Yum.
hi Kathy, can you believ I have never cooked couscous!! I really should try!!
ReplyDeleteI'm a big fan of couscous. Sometimes I sautee some garlic in olive oil and butter, add the cooked couscous and then grate some fresh cheese on top. Yum.
ReplyDelete