COUSCOUS {16}

15 FRIDAY APRIL, 2016

BASICALLY THE TYPES OF COUSCOUS COMMONLY USED ARE
MOROCCON COUSCOUS : IT IS THE SMALLEST COUSCOUS.IT IS PRESTEAMED, DRIED AND PACKED.
THE RATIO OF WATER TO COUSCOUS IS 1.5 : 1.
COVER AND STAND IT IN SALTED HOT WATER OR A THIN BROTH, FOR 10 TO 15 MINUTES, THEN FLUFF IT WITH A FORK.

ISRAELI COUSCOUS : IT IS A LARGER ROUND COUSCOUS ..THE PEARL COUSCOUS.
IT IS BOILED IN WATER WITH A DASH OF OIL AND SALT, LIKE ANY OTHER DRIED PASTA .
IT WILL ABSORB JUST HOW MUCH SALT AND WATER IT NEEDS, THE EXTRA WATER CAN BE DRAINED AWAY.

LEBANESE COUSCOUS : IT IS LIKE A SMALL PEA SIZE.
IT TAKES LONGEST TO COOK JUST AS A RISOTTO DOES.