Clawing my way towards natural foods...

[anangelscreams]

Today I bought some of Bob's Red Mill Golden Couscous.

I had never made Couscous and didn't know much about it, but I made it successfully and it was absolutely wonderful.

Upon research (obviously I don't always do it beforehand, as I should), I am finding that most Couscous sold in the U.S. is par-cooked, and therefore can be construed as "

Comments

[phrench_phried]

I make couscous all the time and I'm pretty sure it's all, by definition, par cooked. I could be wrong. It's known to happen.

Preparing couscous the 'traditional way' simply employs a couscousier which is little more than a steamer. The mythology is that the couscous grains take on the flavors of the food cooking beneath them but considering that you're going to douse your couscous in the stew when you serve it, I question it's complication-to-flavor-payoff ratio.

[wretched_snail]

couscous is just little pasta, as far as I know. You can get regular or whole wheat, just like you can get regular or whole wheat spaghetti or rotini or whatever.

If you want something that's more whole-grain, use millet instead. It's harder to cook, but it's really similar to couscous.

[pstlyfdiva]

Just a preparation suggestion -- couscous cooked in vegetable broth instead of water is very tasty!