Couscous, Lebanese

Couscous, Lebanese

 

Couscous is made from semolina flour, which is the roughly milled endosperms of durum wheat. The flour is moistened with water and rolled until little balls are formed. Use in place of rice, as a side salad, added to soups, mixed with sautéed vegetables, and as a breakfast cereal. Couscous originated in Northern Africa, especially Morocco.  Serve couscous with marinated, broiled vegetables. Cooked chilled couscous makes a super salad ingredient. Use a bed of couscous instead of rice with curries or stir fry meals. 

 
 
 
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