Wednesday’s Helping: Couscous

Fluffy, filling, fun food

This food ingredient is a staple in several Mediterranean and North African countries. Couscous was originally used by the nomadic peoples in the dry desert climate. Don’t be intimidated if you’ve never prepared or cooked couscous. It’s actually tiny grains of pasta made from semolina, salt, flour, and water. Expect a slightly sweet and nutty flavor from plain couscous. Chefs may use couscous instead of rice, bread, or potatoes. It goes well with seafood, poultry, and meat dishes. Additionally, add your favorite minced herbs or a dash of spices, such as parsley and cumin to any large batch of couscous for a spicy kick. Finally, you can add cinnamon, honey, and nuts and make a sweet variation that can delight your taste buds.