Couscous VarietiesMoroccan 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.
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