Giant couscous Moghrabieh.
Cook with just over double the quantity of water with salt or stock.
Simmer for 45 minutes.
The most famous part of North African cuisine, used as the main ingredient in many dishes in much the same way as rice.
Couscous is often referred to as Moroccan, but it is equally used in Algeria, Tunisia and Libya. The term comes from the Berber language, there it is called seksou. It consists of small grains, the main ingredient of which is semolina.
Couscous should be steamed two or three times. When properly cooked the texture is light and fluffy. The traditional North African method is to use a steamer called couscoussiere. The base is a tall metal pot shaped rather like an oil har in which the meat and vegetables are cooked in a stew. On top of the base a steamer sits where the couscous is cooked, absorbing the flavours from the stew.
Couscous also comes in large grains called Giant couscous. Israeli couscous or the Arabic name is Moghrabieh. This couscous comes from the Lebanon and is a larger version of the familiar couscous. Each uncooked grain is about 5mm across.