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Topic: Couscous

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In the News (Fri 24 May 19)

  Did you know: Food History
Couscous is one of the staple foods of the Maghreb (western North Africa).
Couscous is also the name for all of the prepared dishes made from hard wheat or other grains such as barley, millet, sorghum, rice, or maize.
Couscous is cooked in a special kind of cooking ensemble called a kiskis, known by the French word couscousière in the West, except in Italy, where it is called a couscousiera.
www.cliffordawright.com /history/couscous.html   (1535 words)

 ACF Trends - Israeli Couscous   (Site not responding. Last check: 2007-10-21)
Super couscous, maftoul, pearl couscous, and toasted couscous: these are the many aliases of Israeli couscous, a pea-sized pasta that has won over the hearts of American chefs in the past few years.
Moroccan couscous is prepared in either of two ways: the traditional, tedious way by steaming in a couscousière, or the modern, convenient method of pouring boiling liquid over it, letting it absorb the liquid, and fluffing it.
Couscous is a neutral canvas with a pleasing texture and subtle nutty undertones.
www.acfchefs.org /trends/couscous.html   (1338 words)

Couscous also is an icon also because it permits the expression of national identities and ways of life, and it has religious and symbolic meanings.
Couscous is cooked in a special pot (a couscous steamer), usually earthen, which has two components: a bottom-perforated deep pan, which contains the grain, and a globular pot over which stands the pan which contains water or a boiling stew whose steam cooks the granules.
Nevertheless, Charles Perry states that couscous originated between the end of the Zirid dynasty and the rise of the Almohadian one dynasty, that is between the eleventh and the thirteenth centuries (Perry, 1990, p.
www.geocities.com /tdcastros/Historyserver/papers/cuscus.htm   (1162 words)

Couscous (pronounced "koos-koos"), a staple of North African cooking, is now widely available in packaged form in most supermarkets.
Couscous is yellow granules of semolina made from durum wheat, the ideal pasta wheat, which are precooked and then dried.
Because the process of making couscous can be done in the home, it is more common than pasta in these regions, and the ability to make it is an admired skill.
www.bellybytes.com /recipes/couscous.shtml   (610 words)

Couscous is served with a sauce, and often topped with a spicy oil and pepper mixture called Harissa.
In Morocco where couscous is a staple, a couscoussier is used to cook the dish.
Dispose the couscous in cone in a big dish, dig a crater to the center, there place the meat and the vegetables, water of soup and let to absorb.
www.e-mosaik.com /recipes/couscous.htm   (697 words)

 Saudi Aramco World : Couscous: The Measure of the Maghrib   (Site not responding. Last check: 2007-10-21)
Among Algerians, couscous is called ta'am, the word which—in the rest of the Arabic-speaking world—means simply "food." For all North Africans, couscous is part of one's cultural identity, a food that is both ceremonial, served at each of life's milestones, and quotidian, "comfort food" par excellence.
The couscous is then served, in a sense, upside-down, as the cooked couscous grains—often with a bit of added butter to keep them separate—are placed in a large bowl and then topped with the stew.
Couscous is a complete meal in itself, generally followed only by fresh fruit such as grapes or melon, whose cool sweetness provides an interesting counterpoint to the rich, spicy sauce.
www.saudiaramcoworld.com /issue/199806/couscous-the.measure.of.the.maghrib.htm   (2977 words)

 Strat's Place - Daniel Rogov - Israel -The Wonder of Couscous
Since Biblical times, couscous has been the most famous dish of North Africa and different versions of this beloved stew have made their way to Israel via Jewish immigrants from Morocco, Algeria and Tunisia, the three nations that make up the region known as the Maghreb.
Wherever it is served, however, couscous will be accompanied by a bowl of hot sauce to be added to each diner's portion in accordance with his or her tolerance level for such condiments.
Couscous may be North African in origin, but it is a dish so popular throughout Israel that a visiting American food writer recently wrote that "if it were not for this popular dish, many Israelis would go hungry at least one day of every week".
www.stratsplace.com /rogov/israel/wonder_couscous.html   (824 words)

 Couscous   (Site not responding. Last check: 2007-10-21)
Couscous is often referred to as Moroccan, but this is incorrect.
It is equally a dish of Algeria, Tunisia and Libya, people of all countries may claim to be the home of couscous.
Couscous is made in the homes, often with many women gathered together, producing large stocks of couscous.
www.lexicorient.com /e.o/couscous.htm   (222 words)

 Couscous origin and history
Thus couscous was brought to Andalusia, and the Mediterranean perimeter.
The expansion of couscous continued during the 20th century, driven by large waves of migration from North Africa to various European countries and especially France, where this dish became very popular.
Now a dish of international renown, couscous is the ambassador of North African cuisine and the epitome of the delicacy of Moroccan culinary art.
www.couscousdari.com /en/saga_ang.htm   (254 words)

 Couscous - The Congo Cookbook (African recipes) www.congocookbook.com -   (Site not responding. Last check: 2007-10-21)
Couscous (Cous-cous or Cous cous) is a traditional staple food in North Africa; it is also common in Western Africa whence it has spread into Central Africa.
Couscous is a pasta, made by mixing flour and water to form a paste which is then formed and dried.
In Northern Africa the word couscous refers not only the pasta itself, but also to a dish of stewed meats and/or vegetables that is served with the pasta (just as the word spaghetti means both the noodles or a dish of noodles with sauce).
www.congocookbook.com /c0154.html   (1144 words)

 BON APPETIT | Couscous | annebarone.com   (Site not responding. Last check: 2007-10-21)
While stew simmers, put the couscous grains in a bowl and slowly add the cold water, a little at a time, tossing the grains lightly with a fork to help them absorb the liquid.
Be careful not to burn yourself as you lift up the top of the couscous cooker to ladle the broth.
To serve: Put the steamed couscous grains in a bowl and ladel an additional 1/3 to 1/2 cup of hot broth over the grains.
www.annebarone.com /couscous.html   (474 words)

 Grilled Vegetable Couscous   (Site not responding. Last check: 2007-10-21)
This is a variation on the classic "couscous au sept légumes" that I experienced frequently on my travels in Morocco.
Couscous is not only the name of the dish but also the main ingredient, which is actually granular semolina.
In North Africa, couscous is nothing if not versatile: it is cooked in milk and served as a porridge, and mixed with fruit and sweetened for a dessert.
www.care2.com /channels/solutions/food/271   (442 words)

Couscous generally refers to semolina or ground wheat that is steamed in the top part, which obviously has holes in its base, and to lamb, beef or other foods cooked in a type of stew in the bottom container.
It is not usually necessary to use cheese cloth to keep the couscous from falling into the stew.
Generally, use a pound of couscous for each quart of water.
www.creativecookware.com /couscousieres.htm   (166 words)

Cook for 15 minutes, or until the peppers and zucchini are tender and the couscous is soft and fluffy.
To serve, pile the couscous on a serving platter, arrange the meat and vegetables on top and around the couscous.
Serve by putting a bed of couscous on the plate, pour a line of sauce down the center, and meat over the sauce.
www.cs.cmu.edu /~mjw/recipes/grain/couscous/couscous-coll.html   (1516 words)

 Couscous - Wikipedia, the free encyclopedia
Couscous (IPA kʊskʊs)(called maftoul in Jordan, Lebanon and the Palestinian territories), is a food of the Maghreb.
This dish, with a name derived from Maghreb Arabic kuskusu, which is from Tamazight seksu, is a food which consists of grains made from semolina which are about 1 mm or 1/16th inch in diameter (after cooking).
On top of the base a steamer sits where the couscous is cooked, absorbing the flavours from the stew.
en.wikipedia.org /wiki/Couscous   (1323 words)

 Salmon with couscous pilaf - The Boston Globe
Serves 4 You should have couscous left over for a Tuesday lunch of couscous wrapped in lettuce leaves.
You should have couscous left over for a Tuesday lunch of couscous wrapped in lettuce leaves.
Arrange the couscous in the baking dish, set the salmon on top, and sprinkle with salt and pepper.
www.boston.com /ae/food/articles/2005/09/07/salmon_with_couscous_pilaf   (112 words)

 Article: Grain Product Basics - Semolina and Couscous
Couscous is made from durum wheat semolina before it is ground even finer to make durum flour and is a unique pasta favoured in the Maghreb (Morocco, Tunisia, Algeria).
Commercially made couscous is widely available and is a very fine cut pasta often referred to as patina, and is available in fine, medium and coarse.
Though couscous is considered a grain, technically it is more closely related to pasta made from semolina, though not the kind the western user cooks up for those cold winter mornings.
www.epicureantable.com /articles/agrainsemolina.htm   (1385 words)

 Recipe: Tunisian Couscous with Fennel, Red Peppers and Garlic
Of the numerous North African couscous recipes I've come across since writing "Couscous and Other Good Food from Morocco," this red and green Tunisian specialty is one of my favorites.
Since this type of couscous tends to be slightly dry, you may want to serve it with glasses of buttermilk, the traditional way.
Decorate the couscous with the red pepper slices in a star pattern and place the whole garlic cloves on top.
www.paula-wolfert.com /recipes/tun_cous.html   (498 words)

 COUSCOUS BIDAWI AUX SEPT LÉGUMES   (Site not responding. Last check: 2007-10-21)
The steam must escape only from the couscous, otherwise tie the two parts with a gang of cloth smeared of light dough (flour and water).
Water the couscous with 2 to 3 soup ladle of cold water slightly salty, separate the grains and let to rest 15 mn.
Put back the couscous a third time in the high of couscoussier and 5 mn after exhaust of the steam, shell the couscous again.
www.mincom.gov.ma /english/gallery/cuisine/recipes/couscous.htm   (387 words)

 FamilyFun: Summer Couscous Salad
Add 1/2 cup of currants or raisins to the salad while the couscous is still warm, if you like a sweeter taste.
Put the couscous in a heat-proof bowl and pour the boiling water over it.
Stir from time to time until the couscous is cool, about 40 minutes.
jas.familyfun.go.com /recipefinder/printrecipe?id=14880   (177 words)

 Savoring Morocco
Couscous, the cracked durum wheat semolina that is a staple of Moroccan cuisine, refers to the grain as well as to the finished dish.
Usually couscous is served on Fridays, the Muslim day of rest, when the family gathers for a midday meal, much like many American families gather for a Sunday dinners.
Couscous Beidaoui, or couscous in the style of Casablanca, is brought to the table mounded on a large platter, topped with a steaming crown of meat and seven kinds of vegetables.
www.sallys-place.com /travel/africa/savoring_morocco.htm   (1210 words)

 The News Herald: Food   (Site not responding. Last check: 2007-10-21)
Couscous was made in the deserts of North Africa for centuries by the Berber tribes, though they originally made it with millet, not wheat.
The couscous grains cook in the top half of the container while the meat and vegetables simmer in the bottom half.
Couscous may also be steamed over water and served like pasta as an accompaniment to other main dishes, or it can be mixed with honey, fruits or nuts and served as a dessert.
www.newsherald.com /archive/food/cc102898.htm   (429 words)

 Mediterranean Couscous Platter - Allrecipes
Fluff couscous with a fork, then toss with 1/3 cup of the vinaigrette.
To assemble, place couscous in center of a large platter or divide among serving plates.
For additional flavor, toss the couscous with 1/3 cup thinly sliced green onions and 2 tablespoons chopped fresh mint.
appetizer.allrecipes.com /az/mditrrnncscsplttr.asp   (251 words)

 Taste: Couscous quick
Just in case you are ever on Jeopardy, couscous is a pasta (not a grain) made from hard durum wheat, which is indigenous to North Africa and is smaller than a grain of rice.
Finely milled Moroccan couscous is the cousin to Israeli couscous, which is sometimes called toasted couscous or pasta pearls.
Moroccan couscous is bland when cooked in water, a stark canvas that needs embellishment.
www.sptimes.com /2006/04/19/Taste/Couscous_quick.shtml   (1242 words)

 Roasted Veggies with Couscous - Allrecipes
While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot.
I would drizzle the oil and vinegar on the veggies after you put them on the couscous to serve, b/c ours was a little bland.
I added two chicken boullion cubes to the water which gave the couscous some flavor and used roasted tomatoes and red onions as that was all I had around.
vegetarian.allrecipes.com /az/RoastedVeggieswithCouscous.asp   (322 words)

Couscous is the ideal accompaniment for all of your dishes and allows you to take a break from neverending rice and pasta.
Leave the water to be absorbed for 1 minute and then mix with a fork.
Put the aired couscous into a colander and steam it for 10 minutes.
www.couscous-ferrero.com /tout.php?version=en.php   (305 words)

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