The taste is mild, slightly nutty and neutral, so it absorbs the flavors of sauces and vegetables well. Couscous is widely used in North African and Mediterranean cuisine, often as a base for dishes with meat, vegetables or stews. It is popular for its quick preparation and versatility.
Couscous is rich in carbohydrates and also contains proteins, fiber and B vitamins. There are different variants, including fine and coarse couscous, and whole wheat variants with a fuller taste and more dietary fiber. Traditionally, couscous is steamed in a couscousière, but for quick preparation, hot water with a short steeping time is sufficient. Couscous combines excellently with roasted vegetables, chickpeas, lamb and spicy sauces based on harissa or ras el hanout.
