Couscous also known as kuskus

Confused about couscous also known as kuskus? The dish is a primary staple throughout North Africa. It’s both a name for wheat-grain semolina, appearing in many supermarkets today as simply couscous, and for a spicy chicken-vegetable stew served with cooked semolina that’s popular throughout North Africa. Traditional couscous requires considerable preparation time and is usually steamed and fluffed to separate the couscous granules. In many places, a more-processed, quick-cook couscous is available and is particularly valued for its short preparation time. Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone, flavoured or plain, warm or cold, as a dessert or a side dish.

Curried Couscous

Ingredients

2 teaspoons butter

16 ounce can reduced-sodium fat-free vegetable broth

1/3 cup water

1/2 teaspoon curry powder

1/4 teaspoon ground allspice

10 ounce package couscous

Directions

Bring the butter, broth, and water to boil in a medium saucepan. Gradually stir in curry powder, allspice and couscous. Remove from heat, cover and let stand for 5 minutes. Fluff couscous with a fork serve warm as a side dish for lamb, chicken or for a vegetarian option serve with grilled vegetables.