Tri-color Couscous is a traditional couscous blended with a balanced proportion of spinach and tomato flavored
couscous. It is a tiny pearl of pasta, about the size of a pinhead, with a neutral flavor and colorful presentation.
Whether prepared hot or cold, Tri-color couscous is versatile and absorbs flavors well. This is the smallest of all
couscous varieties and cooks in just 5 minutes. Couscous originated in Northern Africa is made from durum
wheat Semolina Flour. The Semolina is moistened with water and rolled until little balls are formed. Rainbow
couscous offers a chef a colorful presentation with minimal labor.
Tri-colored Couscous is convenient and versatile, cooks in just 5 minutes and stays firm after cooking. It works
perfectly as a foundation for ethnic cuisine and is a great vehicle for flavor. Cooked and chilled, it makes a
fantastic salad. It is especially tasty as a pilaf and can also add substance to soups. Substitute for rice in curries
and stir-frys. Makes a great plate presentation. For something sweet, try preparing with orange juice instead of
water, then cool and add fruit.
Pour 1-1/4 cups of boiling water over 1 cup couscous, cover and let sit for 5 minutes. Fluff with a fork. 1 cup
yields 3 cups cooked.