Couscous is used in place of rice, as a side dish, in cold salads, in soups, mixed with vegetables and as a breakfast cereal. Couscous takes on the flavor of whatever its cooked with, making it extremely versatile. Couscous is made from durum wheat Semolina Flour, that is moistened with water and rolled until little balls are formed. A granule of traditional Couscous is about the size of a pin head.
Use in place of rice. Cooked, chilled Couscous makes a delicious salad ingredient. Its small size makes it perfect to use for a breakfast cereal. Use in soups, curries and stir-frys. Couscous takes on the flavor of whatever its cooked with, making it extremely versatile. To pump up the flavor, substitute chicken broth for water, sprinkle in a bit of coarse salt and drizzle with a good-quality olive oil.
Bring 1-1/4 cups of water to a boil in a medium saucepan. Pour in 1 cup of couscous, stir, and let sit for 5 minutes. Fluff with a fork and serve. Yields 3 cups cooked.