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Food Lens · Pantry

Couscous

Mild and slightly nutty, taking on the flavor of whatever liquid or seasoning it's cooked with.

Lens analyzed

Couscous is tiny steamed granules of durum wheat semolina, technically a form of pasta rather than a grain despite often being served like one. It cooks almost instantly in most grocery versions, needing only a soak in hot liquid rather than active boiling. Its light, fluffy texture makes it a common base under stews, vegetables, or grilled meats.

Where it comes from

Couscous originated in North Africa, where it remains central to Moroccan, Algerian, and Tunisian cooking, traditionally steamed multiple times by hand over a simmering stew. The quick-cooking version sold in North American grocery stores is a pre-steamed, dried shortcut that trades some of that traditional texture for speed.

Buying it

Check whether the package is the small, quick-cooking type or the larger pearl couscous, since they cook very differently. Whole wheat versions are available for a nuttier flavor and different texture.

Storing it

Store couscous sealed in the pantry, where it keeps for about two years.

Keeps about 2 years in the pantry.

Recipes that use couscous

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