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A traditional North African dish comprising grains of semolina formed into tiny pellets coated with fine wheat flour, usually steamed (traditionally in a couscoussier over the main dish) and served as an accompaniment. "Instant" versions have cut down the performance but seriously undermined the end flavour.
In Southern Brazil, a similar product is called 'cuscuz paulista', but this is in fact made from tapioca. See our Recipe Section
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.