Preparing Couscous

Preparation info
  • Serve


    Appears in
    The Cook's Companion: A step-by-step guide to cooking skills including original recipes

    By Josceline Dimbleby

    Published 1991

    • About


    The staple grain of North Africa and becoming better known elsewhere, couscous is a form of semolina made from durum wheat and rolled into little pellets. Traditionally, it is cooked in a couscoussière, which looks like a steamer, and is put over a pot of a simmering spicy meat or vegetable stew. If you don’t have a couscoussière, use an ordinary steamer