Cous Cous

Couscous is made from steamed, dried, baby balls of semolina. It is actually a variety of pasta. Rich in protein, selenium and potassium. It is easy to prepare and incredibly versatile making it a popular pantry staple. It is an especially popular ingredient for many Middle Eastern dishes. To cook, use double the amount of liquid to couscous. Bring your liquid up to a boil (preferably a chicken or vegetable broth), then add your couscous with a knob of butter or drizzle of extra virgin olive oil. Immediately take off the heat once all is added and put the lid on your pot. Let that sit for about 5 minutes then fluff up with a fork, season with some salt and pepper, and it's ready to serve! Store dried couscous in an airtight container and keep in a cool, dry place.