couscous

Tiny granules of rolled durum wheat semolina, common in North African cuisine. Because the granules are pre-steamed and dried during the manufacturing process, it cooks incredibly fast—often just requiring a brief steep in boiling water to hydrate and fluff into a light, airy side dish. **Selection & Storage:** Look for uniform granules; Moroccan couscous is tiny, while Israeli (pearl) couscous is larger and requires simmering. Store in an airtight container in a dark pantry.