What actually is couscous?
Your ship is taking you to North Africa, because that's where couscous originally comes from. In the Maghreb region in particular, which includes countries such as Algeria, Morocco and Tunisia, it is an integral part of the diet. It has been traditionally made there for centuries from durum wheat semolina and water - and the fine particles are ready! So you could say: couscous is basically pasta! So it only makes sense that there are different forms of couscous, just like pasta. In its region of origin, couscous is not only part of the regional cuisine in its typical sand grain form, but also in the form of small balls. And in the best KoRo style, we thought: why should you have to choose just one treasure on board?
Get to know: pearl couscous
But since you already know couscous in its small granular form, we thought we would introduce you to its relative, pearl couscous, in more detail. There is no difference in taste between the two, but pearl couscous is particularly popular in Levantine cuisine, where it is called "moghrabieh" in Arabic. And a stew in which pearl couscous is the main ingredient was named after it! In addition to the pearl couscous, chicken, chickpeas and spices also end up in the stew, which can of course be made vegan - although not according to the traditional recipe. We think: Pearl couscous not only goes well in cozy stews and warming soups, but also provides a bite in wraps and a change from classic pasta salad. And we're not the only ones, because pearl couscous is not only popular in North African cuisine, but also in Mediterranean cuisine. No wonder, as it is not only delicious but also quick to prepare. And it looks pretty too! What more could you want? Get it in the galley!
Fancy cooking with pearl couscous? Try our pearl couscous salad with cucumber and dill!
