And, of course, you'll need some fresh coarse semolina and fine semolina flour purchased by mail-order or from a good Middle Eastern store. With these items in hand, you'll be able to make enough fine-grain couscous to serve eight in literally 1 hour.
http://www.paula-wolfert.com/recipes/roll_your_own_couscous.html
Originally it is a 'coarsely ground durum wheat', a kind of wheat semolina as it is for example the Rapunzel's cous-cous. Is important to read on the label if it is whole grain-which is rich in nutrients-or shelled grain. Other products can be pasta.
http://www.answers.com/Q/What_is_cous-cous
Confidence votes 122. Actually, couscous is a pasta, not a grain. It is made by mixing semolina (coarsely ground durum wheat) and water, and then shaping into the little grains of pasta. The pasta is then coated with flour to prevent them from sticking to each other.
http://www.answers.com/Q/What_is_cous-cous
One cup of cooked Moroccan couscous has 176 calories, 36 grams of carbohydrates, 2 grams of fiber and 6 grams of protein. It’s sugar-and fat-free and contains about 66% of the recommended daily dose of selenium. Whole wheat couscous is more nutritious that the regular variety. It’s made from whole wheat durum flour. It contains 5 to 6 grams of fiber per serving, which can help you meet the recommended daily amount of fiber. Couscous has a mild flavor which makes it extremely versatile. It works well with different flavors, both sweet and savory.
http://blog.foodnetwork.com/healthyeats/2013/08/02/couscous-is-it-healthy/
Try making a savory Israeli couscous pilaf instead of a rice pilaf, or use it to make a chilled grain salad, like a quinoa salad or a rice salad. You could try Israeli couscous in any recipe that called for orzo as well. See also: Vegetarian rice dishes. To prepare Israeli or pearl couscous, you'll need about 1 1/4 cups of water or vegetable broth for every 1 cup of dry grain. Simmer the grains stovetop, covered, for about 10 minutes. The grains fluff up just slightly, and, like barley, they have more an al dente mouth feel when when done cooking.
http://vegetarian.about.com/od/glossary/qt/What-Is-Israeli-Couscous.htm
Couscous also has a higher glycemic index than other whole grains, weighing in at 65, while brown rice has a GI of 50 and bulgur 48. Diabetics may be better off choosing lower glycemic index foods to help maintain better blood sugar control.
http://blog.foodnetwork.com/healthyeats/2013/08/02/couscous-is-it-healthy/
Israeli couscous, also called pearl couscous, is similar to regular couscous in that it's a small, whole grain-like food made from semolina or wheat flour. While I've always seen it labeled as Israeli couscous, others might know it as pearl couscous, Jerusalem couscous, or, as it is known in Israel, ptitim.
http://vegetarian.about.com/od/glossary/qt/What-Is-Israeli-Couscous.htm
I know! Just the thought of making your own couscous gives you a headache, but in fact it's easier than making your own pasta or bread and delivers the same satisfaction: superior taste and a sense of wonder at the magic of it all. I don't know why it took me so long to start teaching homemade couscous.
http://www.paula-wolfert.com/recipes/roll_your_own_couscous.html
5. Dump couscous onto a tray and break up lumps with a large fork or whisk. Sprinkle with 1/2 cup salted water and rake the grains to keep them separate. Mix in 1 tablespoon olive oil. Gradually add another 1/2 cup water while raking the couscous.
http://www.paula-wolfert.com/recipes/roll_your_own_couscous.html
Mistake 2: You don’t use the proper water-to-couscous ratio. Although couscous is pasta, it actually cooks more like a grain. You can’t just dump dry couscous into a pot of boiling water and drain it. Make sure you’re using the right water-to-couscous ratio, which is 1 cup water to 2/3 cup couscous. Mistake 3: You add the couscous before the water has boiled. The couscous we buy at the market today is pre cooked. That means it’s pretty much ready to go right out of the box–one of the main reasons we love it so much.
http://www.eatingwell.com/blogs/healthy_cooking_blog/5_couscous_cooking_mistakes_to_avoid
what is couscous made out of
Couscous is made by mixing semolina and water, and then shaping into the little grains of pasta. Couscous is made by mixing semolina or coarsely ground durum wheat and water.