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Couscous Varieties - Types of Couscous

Which type of couscous do you need for your recipe?

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Couscous

© 2007 Peggy Trowbridge Filippone
Step aside rice and orzo! Couscous is finding its way back into the worldwide mainstream. If rice and pasta were to wed, couscous would be the offspring. It's quick and easy to make and can be flavored by nearly any fruit, vegetable, meat, seafood, herb or spice you can imagine.

Couscous Varieties

Moroccan couscous: Tiny grains of semolina are about three times the size of a grain of cornmeal. This type cooks very quickly.

Israeli couscous: These semolina pellets are about the size of peppercorns and will take much longer to cook. This type is usually steamed in the traditional long-cooking method or stirred as one would rice in a risotto.

Lebanese couscous: Larger than Israeli couscous, the starchy pellets are about the size of small peas. Cook long and slowly or use as in risotto.

More About Couscous and Couscous Recipes:

Couscous Cooking Tips and Preparation
Couscous Varieties
Couscous History
Couscous Recipes
Couscous Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.

Cookbooks

Couscous: Fresh and Flavorful Contemporary Recipes
Couscous and Other Good Foods from Morocco
Mediterranean Grains and Greens
Cooking at the Kasbah: Recipes from My Moroccan Kitchen
More Cookbooks
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