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Types of Couscous



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Types of Couscous

Couscous, although it resembles a grain, is actually a small pasta that originated in Northern Africa. Despite the fact that all couscous is made from wheat, it comes in several varieties, each with unique characteristics and culinary uses. Here is a look at 5 popular types of couscous.

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Moroccan Couscous:

This is perhaps the most well-known type of couscous. It is traditionally made by steaming semolina grains, resulting in a fluffy texture. Moroccan couscous is often served with a variety of vegetables, meat, and aromatic spices.

Pearl Couscous aka Israeli Couscous:

Similar to golden couscous, pearl couscous has a round shape and a slightly chewy texture. It can be cooked using various methods and mixed with vegetables, herbs, or sauces to create flavorful dishes.

Lebanese Couscous:

Known as moghrabieh, Lebanese couscous is much larger than traditional couscous grains. It has a unique texture that is both chewy and tender. It is commonly used in stews or served as a side dish.

Whole Wheat Couscous:

This type of couscous is made from whole wheat semolina instead of refined semolina. It offers a nuttier flavor and higher nutritional value compared to regular couscous.

Maftoul:

Hailing from Palestine, maftoul is a hand-rolled couscous that is slightly larger in size than Moroccan couscous. It has a rich and earthy flavor and is often used in salads or pilaf-style dishes.

These are just a few examples of the diverse range of couscous types available. Each variety brings its own distinct flavor and texture, allowing for endless creativity in the kitchen.




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