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Cous Cous

The very first time I ever heard about this wonderful grain, I was fascinated by the mearge sound of it. 🙂 Cous Cous!!!!! Sounds like you are calling a puppy!!!!! 😛

Couscous was traditionally made from the hard part of the durum wheat, the part of the grain that resisted the grinding of the relatively primitive millstone. In other words, it a grain made from semolina which is about 1 mm in size…… Or shall we say “semolina putting on weight!!!!!” 😉

The dish is the primary staple food in much of Algeria, eastern Morocco, Tunisia, and Libya it is simply known as ta`aam طعام, “food”.

The best part of this grain is its versatility in cooking. The things which cous cous will do are limited only by your imagination!!! It will happily take flavourings based on the traditions of Mexico, Italy, India and North Africa. All these variants can be achieved by changing the stock, the spices, the herbs, the contents of the initial frying, and so on.

I make this very often for our weekend breakfast…… or even when I am craving for a light lunch/dinner. 🙂 The funniest thing is that until recently I didn’t know that it belonged to the middle eastern region. It was only when I was googling around for arabic cuisine for Meeta’s MM that I discovered the truth about its origin. 🙂

Without further ado, lets get on with it……

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