Couscous

The word couscous refers to both the uncooked pellet-sized spheres of semolina flour and to the finished steamed dish, a staple of the North African table that is usually paired with vegetables and lamb, chicken, or other meat. You can make couscous yourself by moistening semolina flour, shaping it into the tiny grains, and then steaming it, but it is time-consuming and requires considerable practice. Nowadays, the couscous we find boxed and in bulk in the market is presteamed and dehydrated. It is quickly made at home by combining the dehydrated pellets with boiling water or broth and letting them stand for 5 to 10 minutes until they swell, at which point they are ready to fluff with a fork and serve as a quick and easy side dish. Israeli couscous consists of larger pellets and can be cooked like pasta in a big pot of boiling water until tender, about 10 minutes.