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Aaron Hutcherson THE WASHINGTON POST – Just as some cultures serve rice at nearly every meal, others do the same with couscous. And just as there are many varieties of rice, there are also different categories of couscous for curious cooks to explore. If it’s not already a part of your regular diet, couscous is a great alternative to the typical starch rotation and deserves a place in your pantry for quick, filling dishes. The term ‘couscous’ can refer to both the grain product typically made from semolina (coarsely ground durum wheat) – though it can also be made from other grains, including barley and millet – and the dish made from it. The dish is traditionally made by steaming the granules in a couscousière over a simmering stew until light and fluffy to absorb the stew’s flavours before being served together.

United statesAaron hutchersonClifford wrightKing masinissaCharles perryDon pintabonaMika sharonCultural organizationNorthwest africaUnited nations educationalCentury arabicCouscous and its cousinsStaple foodsOxford symposiumZirid kingdomNorth african