{"id":50759,"date":"2025-05-28T16:10:05","date_gmt":"2025-05-28T14:10:05","guid":{"rendered":"https:\/\/bistrobadia.de\/?p=50759"},"modified":"2025-05-28T16:15:24","modified_gmt":"2025-05-28T14:15:24","slug":"what-is-couscous","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/what-is-couscous\/","title":{"rendered":"What is couscous? The golden grain of Levantine cuisine"},"content":{"rendered":"\n

What is couscous?<\/strong> – I am often asked this question during my cooking courses when someone is asked to prepare a portion of it. Couscous<\/strong> refers to both the dish<\/strong> and the small, grainy balls<\/strong> of semolina<\/strong> that form the basis. You can find out all about this versatile grain product here. <\/p>\n\n\n\n

How is couscous made?<\/h2>\n\n\n\n

Couscous<\/strong> originally comes from North Africa, from the so-called Maghreb countries, and is made from wheat in a similar way to bulgur<\/a>. More precisely, they are made from durum wheat semolina<\/strong>, a coarser flour. However, the wheat pellets can also be made from millet<\/strong> or barley<\/strong>.<\/p>\n\n\n\n

Bulgur and couscous are often confused, but the wheat products differ in a few ways. You can find out more about this in the article Difference between bulgur and couscous<\/strong>. <\/p>\n\n\n\n

Traditionally, couscous is made from durum wheat semolina. Mixed by hand and sometimes with a little flour, the semolina<\/strong> is spread out on a large surface and sprinkled with salt water. This creates small lumps<\/strong>, which in turn are rubbed between the palms of the hands and turn into small balls<\/strong>. The semolina balls are then laid out in the sun to dry<\/strong>. In the final step, the couscous is sieved<\/strong> and sorted<\/strong> to remove lumps and ensure a uniform product.<\/p>\n\n\n\n

As couscous is made from wheat, couscous<\/strong> is not gluten-free<\/strong>.<\/p>\n\n\n\n

\"Couscous<\/a><\/figure>\n\n\n\n

Preparing couscous – from simple to traditional<\/h2>\n\n\n\n

The production process has now been industrialized<\/strong> and you can buy couscous in the supermarket, which you only need to pour hot<\/strong> water over and leave to swell.<\/p>\n\n\n\n

It is classically steamed in a couscousi\u00e8re<\/strong>. This is a pot with an attachment. Meat, fish or vegetables are cooked in the lower pot, while the steam<\/strong> rises to the top and cooks the couscous.<\/p>\n\n\n\n

If you would like to find out more about preparing couscous<\/strong>, read the article Preparing couscous – how to make it extra fluffy<\/strong>.<\/p>\n\n\n\n

Couscous is used in many different ways in Levantine cuisine, but pearl couscous<\/strong> in particular is more common there than fine couscous. Here are a few couscous salad recipes<\/strong> to try out: Couscous salad with halloumi and zucchini<\/a>, couscous salad with tuna and tahini dressing<\/a> or couscous salad with strawberries and green asparagus<\/a>.<\/p>\n\n\n\n

It is often combined with vegetables, pulses<\/a> and spices such as baharat<\/a> or harissa<\/a> and served steamed. It can also be served as a side dish with meat or fish dishes.<\/p>\n\n\n\n

Couscous variety – these different types are available<\/h2>\n\n\n\n

If you’re asking yourself: what is couscous, then also ask yourself: what varieties are there? With handmade couscous, every grain is unique! Couscous is not only available in one type, but in three different types, from fine to coarse:<\/p>\n\n\n\n