a North African dish consisting of steamed semolina, served with vegetables and meat.
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Instead, pack ready-to-eat meals like tortillas or tuna, and foods you can cold-soak, like noodles or couscous.
If it’s not already a part of your regular diet, couscous is a great alternative to the typical starch rotation and deserves a place in your pantry for quick, filling dishes.
To answer this question fully, we need to start with how couscous is made.
Roughly the size of a pea, pearl couscous is even larger than Israeli couscous.
Just as some cultures serve rice at nearly every meal, others do the same with couscous.
A dinner of fluffy couscous and slow-cooked lamb at La Femina, a family-run Algerian restaurant popular with locals.
One needs to see the master in action in order to understand the proper couscous technique.
A couple of years back, Jean-Yves Hepp was driving down the Champs-Élysées and dreaming of couscous.
The Kabyles live well at all events, and their couscous is renowned throughout all Algeria.
The Arab eats his couscous out of a great wooden platter, and disdains knife or fork or spoon.
Here were great copper cauldrons where the couscous was being prepared.
Couscous, kus′kus, n. an African dish of granulated flour steamed over broth.
When he had placed it on the ground, they served a couscous with this ox.