To cook, bring water to a boil in a small pot, then add the couscous. Both are made from semolina flour, with the biggest difference being their size. Moroccan couscous is incredibly small, which means it cooks super fast. The main two being Moroccan and Israeli (also sometimes called pearl couscous). Grocery stores will have a few different options for couscous available. What’s the difference between Moroccan and Israeli couscous? On the hunt for another delicious way to use this unique ingredient? Check out Ree’s Greek Salmon Couscous Bowls! But no matter if you're team pasta or team grain, there's no arguing that couscous is a great ingredient to incorporate fiber and protein into a healthy summer lunch. Others claim that it predates pasta and it’s more like a grain. Many say it should be categorized as a pasta since it’s made from semolina flour with a touch of water to form its pellet-like texture. It’s time to dive headfirst into Mediterranean bliss.Ĭouscous-the unassuming pantry staple that’s ready to eat in as little as five minutes-can be hard to describe. What better way to check all those boxes than with a couscous salad that screams summer?! Colorful cherry tomatoes, fresh cucumbers, and what’s that? Toasted walnuts and fresh dill? Yes please! Gone are the days of a bland bowl of greens being called a salad. When it comes to making the best salads ever, a few things are a must: in-season produce, a bright and flavorful dressing, and a salad topper for some crunch.
0 Comments
Leave a Reply. |