couscous

Couscous is made from steamed, dried, baby balls of semolina. It is actually a variety of pasta. Rich in protein, selenium and potassium. Easy to prepare and incredibly versatile making it a popular pantry staple. It is an especially popular ingredient for many Middle Eastern dishes. To cook, use double the amount of liquid to couscous. Bring your liquid up to a boil (preferably a chicken or vegetable broth), then add your couscous with a knob of butter or drizzle of extra virgin olive oil. Immediately take off the heat once all is added and put the lid on your pot. Let stand for about 5 minutes then fluff up with a fork, season with salt and pepper, and it's ready to serve! Store dried couscous in an airtight container and keep in a cool, dry place.