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Couscous is related to pasta and is a staple in the Mediterranean. Some cooks substitute quinoa for couscous, while others use different types of couscous. It can be eaten hot or cold and is often combined with various ingredients. Adding hot stock and herbs can enhance the flavor.
Couscous, which many people believe to be a grain, is actually related to pasta and is a staple throughout the Mediterranean. Variations abound with Mediterranean couscous; while some variations are regional and depend on local ingredients, many have more to do with the whims of the cook. In some cases, the changes extend all the way to the foundation itself. Many home cooks substitute quinoa, a protein-packed, whole grain that cooks quickly and offers more nutrition, in place of the couscous itself.
Cooks who stick to the tried-and-true couscous still have to make choices. Traditional North African couscous, like other types, is made with semolina. This type is dried rather than roasted, as are the larger ptitim and matfoul popular in Lebanon, Palestine, Israel and other Middle Eastern countries.
Mediterranean couscous can be eaten hot as a base for stewed poultry, goat or beef. It is often combined with oil, olives, herbs, and other ingredients and refrigerated to be served as a salad instead. Cooks know how both couscous and quinoa taste to the point of being almost invisible. They may be quiet on their own, but as mild-mannered spouses with forthright companions, they know how to be supportive without losing sight of their own input.
Using a little less water will produce more free-standing grains that won’t turn to goo when a cook adds oil or vegetables that add extra moisture. Ptitim and matfoul are larger than traditional North African couscous and round rather than irregular in shape. Unlike the smaller dried couscous which only needs boiling water added from the stove to cook almost instantly, these larger couscous variants take longer to cook and result in a much denser foundation.
One way to boost the anti flavor is by adding hot chicken or pork stock to the couscous instead of just plain water. Parsley is the ideal herb for Mediterranean couscous, but many cooks like to add thyme, rosemary, or other herbs as well. Given that the Mediterranean produces succulent fruits year-round, it’s no surprise that many of them, like apples, peaches and mangoes, leap into a hot couscous dish or salad with great frequency. Raisins, figs and other delicacies in the sun are also frequent friends.
Onions and garlic, shallots and ginger, and vegetables such as raw or roasted peppers lend color and yet another dimension of flavor to Mediterranean couscous. Whether it’s a simple creation or a highly crafted work of art, there are few people who don’t love the intertwining flavors and textures of a hot or cold couscous dish. Inexpensive to make and a great way to use up a range of leftovers, couscous is always a hit.
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