Couscous
Couscous traces its origin to East Africa and is a staple in diets from Morocco and Algeria to the Middle East and Israel. It is associated with family and religious celebrations throughout much of North Africa.
Couscous plays a similar dietary role to rice, pasta or bread, and is prized for being an inexpensive and highly nutritious product. Part of its popularity is due to its ability to be stored in long-term and ease of preparation.
Traditional Preparation of Couscous
Couscous is cooked in a special kind of two part vessel known as a Couscousier. The bottom part is a pot used to cook the vegetables, meats, spices and herbs that will accompany and flavor the couscous. The top part, where the couscous is cooked, is filled with small holes and sits in the well of the bottom pot, much like a double-boiler.
Our Near East® couscous products are much easier to make than the traditional method. Just add couscous to boiling water, let sit for 5 minutes, and it's ready to serve.
Try Our Near East® Couscous Products
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