Moroccan Couscous


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Bring 1 1/2 cups of water to a boil and add 1 cup of couscous. Remove from heat and let stand for 8 minutes. Fluff with fork before serving. One cup dry yields 3 cups cooked. Couscous originated in the Moroccan area of Northern Africa. African cooks, made Couscous from scratch, by moistening flour with a small amount of water and salt, then rolling between the palms of their hands to form small grains. The grains are sorted by size, then steamed. Once cooked, the grains are separated. For immediate use it’s sprinkled with cold water to allow it to swell and get fluffy. If for later use it’s spread on a cloth and dried in the sun. *Stir in lightly toasted pine nuts, feta cheese and baby spinach. *Add choice of dried fruits and/or nuts to make a healthy side dish or salad. *Combine with grilled vegetables, diced tomatoes and chopped herbs. *Stuff tomatoes with Moroccan Spiced Couscous for a side dish or elegant first course.

Additional information


2 oz, 8 oz


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