Comforting, classic, and crowd-pleasing, couscous (or the more familiar farfel) is a side dish so many of us have grown up on.
The original name is derived from the Berber seksu or kesksu, meaning “well rolled,” “well formed,” or “rounded.”
There are three types of couscous: Moroccan, which is the smallest and cooks very quickly; Israeli, which is larger and takes much longer to cook; and Lebanese, larger still, which is the size of small peas.
Couscous is made from semolina. Originating from the wheat’s inner seed, and containing all the rich goodness and protein of the wheat germ, semolina is wheat’s finest product.
Recipe by Faigy Grossman
Ever since my sister-in-law Chumi gave me this recipe, I’ve been using it as my “I don’t have to think about this” side dish for any and every occasion (and non-occasion). Super speedy and tasty, it really works! Thanks, Chumi!
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