While it may look like rice, this North African food staple is actually tiny bits of pasta made from wheat or barley. In African homes, couscous is traditionally steamed over stew. Most couscous available in North America is quick-cooking and makes a tasty side for a variety of dishes. However, this dish's versatility makes it more than a main's accompaniment. Toss it in a salad, stuff it into bell peppers, or use it as a filler for burger patties. You'll be surprised what these tiny pieces of wheat can do. The beauty of couscous? These miniature balls of dough make for a quick, versatile side dish when speedy weeknight dinners are in high demand. Pull these doughy pearls out of the pantry and discover new ways to jazz up your meal.

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Cooking Light
January 06, 2016