The French introduced it to Europe after they annexed Algeria in the s, but it has only recently become widely available in Australia thanks to the rising popularity of Middle Eastern food. Couscous is made by mixing semolina coarsely ground wheat with flour and lightly salted water, but it can also be produced using other cereals, such as maize and barley. The traditional way to cook couscous involves wetting the granules and placing them in the top of a couscoussier similar to a double steamer until they swell and absorb the flavours of the stew bubbling underneath. The key to both methods is to separate the grains so the couscous is light and fluffy a fork and some butter often helps. Couscous is a good substitute for other carbohydrates, such as rice, pasta and potatoes, and is great for soaking up the juices of a tagine a Moroccan stew. The nutty flavour marries well with other Middle Eastern ingredients, such as cumin, cardamom and dried fruit, and in North Africa it is sometimes eaten as a dessert with cinnamon, honey and milk. Log In Sign Up.
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