Couscous is closely related to pasta, as durum wheat, ground into semolina flour, is the same type of wheat that is most commonly used for making pasta.

Couscous originated in North Africa, where it is traditionally prepared as part of a meat or vegetable stew seasoned with cumin. Today, couscous is found in many cuisines, including much of the Middle East and various Mediterranean cuisines, as well as the United States and western European countries.

Although couscous was traditionally hand-rolled, these days it is made by machine. Coarsely ground wheat (semolina) is moistened and tossed with fine wheat flour until it forms little round balls. 

It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania, Libya and the Western Sahara

Couscous makes not only a good accompaniment to stews but it can also be used as a filler in patties, meat roulades, pilafs, etc.  Add leftover cooked couscous to salads or use it in muffins or pancake recipes

Preparing instant couscous is quick and easy.  The dried couscous is added to a pot of boiling water or stock, the pot is then covered and the water is absorbed into the couscous in about five minutes.

There are various ways how one can prepare couscous and can be both savoury and sweet depending on the ingredients used.   

Couscous can be prepared with lemon, toasted almonds, peas, raisins or currants, even apples or apricots.

A 1 cup of couscous adds 6g of protein to your day, or 12% of the daily recommended amount. Protein is a nutrient needed for muscle building after exercise and sustaining energy. A perfect fit for today’s health–conscious eaters.

Couscous is extremely versatile and light. Add couscous to your soups or eat it as a side to compliment any beef, lamb, chicken or vegetarian dishes. Prepare it for your lunch break at work in just 5 minutes by adding water and allowing it a few minutes to be absorbed. 

Couscous is often used as a side to meat recipes. Can be eaten cold, as a pre prepared salad or warm. Create a lovely beef, lamb or pork dish with sauce and poor it over your couscous as an alternative to rice.

Couscous is quick to prepare. Just add some water and simply give some time for it to be absorbed.

Couscous is tasty alone however mixing it with vegetables increases its healthy properties and makes it more of a filling, hearty meal! 

Prepare a couscous and vegetable mix stuffing with a few spices to make the mixture truly pop. Use this veggie and couscous mixture to fill up your green, red or yellow peppers. Put the stuffed peppers into the oven for around 20 minutes. This makes for a healthy, quick, original and tasty vegetarian meal. 

Use vegetable couscous as part of a vegetarian couscous salad to take to work, on a picnic or for a day at the beach! 

For a nice warm dinner why not try a baked vegetable couscous with a mixture of pumpkin and spinach.

Ready in just 30 Minutes with minimal effort! There are plenty of ways to be creative with couscous and veggies!

Couscous is closely related to pasta, as durum wheat, ground into semolina flour, is the same type of wheat that is most commonly used for making pasta.

Couscous originated in North Africa, where it is traditionally prepared as part of a meat or vegetable stew seasoned with cumin. Today, couscous is found in many cuisines, including much of the Middle East and various Mediterranean cuisines, as well as the United States and western European countries.

Although couscous was traditionally hand-rolled, these days it is made by machine. Coarsely ground wheat (semolina) is moistened and tossed with fine wheat flour until it forms little round balls. 

It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania, Libya and the Western Sahara

Couscous makes not only a good accompaniment to stews but it can also be used as a filler in patties, meat roulades, pilafs, etc.  Add leftover cooked couscous to salads or use it in muffins or pancake recipes

Preparing instant couscous is quick and easy.  The dried couscous is added to a pot of boiling water or stock, the pot is then covered and the water is absorbed into the couscous in about five minutes.

There are various ways how one can prepare couscous and can be both savoury and sweet depending on the ingredients used.   

Couscous can be prepared with lemon, toasted almonds, peas, raisins or currants, even apples or apricots.