A wheat product made with cracked durum wheat that has been steamed and allowed to dry. It has a pellet-like appearance and does not have much flavor when served alone, but it becomes very flavorable when added to other ingredients due to its ability to absorb surrounding flavors. When cooked, Couscous expands to become a light and fluffy mass. It is very popular in North African dishes and is often served as an accompaniment to stews, meats, vegetables, and a variety of savory dishes that include sauces or gravy. In addition, it can be served as a hot cereal topped with sugar or syrup.
Couscous, which can be stored for long periods of time in an airtight container, may also be referred to as Cous Cous, Italian Couscous, Israeli Couscous or Moroccan pasta. The Italian Couscous is slightly larger than the smallest version of Couscous, however not as alarge as the Israeli Couscous. The Israeli Couscous, which is also referred to as Mogra beyeh or Middle Eastern Couscous, has a large round shape that is only slightly smaller than a fresh green pea.
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