What is couscous?
Did you know that couscous is a type of pasta? To create couscous, durum wheat flour is combined with water and in-turn creates tiny grain sized balls. They look a little like bulghur wheat or quinoa but are not actually a whole grain at all. Couscous is a staple in North Africa and eaten widely in Morocco, Tunisia and Algeria. It's often steamed, fresh or dried and rehydrated and easy to find in most supermarkets. Rehydrating couscous is simple and quick, making it one of my favourite, fuss-free staples to serve alongside tagine stews.
But couscous it's also a fantastic ingredient to combine with fresh and cooked vegetables to create exciting main courses, just like this healthy and flavourful recipe for roasted cauliflower couscous.