The thing I love about couscous is that, like pasta, it is so flexible! Yesterday, it was used in a four ingredient, vegetarian dinner that I think you’ll enjoy either hot or cold.
Here is the proof:
I know a lot of people look at couscous and think that they need to have an exotic recipe from some far away land in order to buy it at the store. For many, because it is a type of food that they’ve only vaguely heard of or seen once in television cooking show featuring Moroccan food, it intimidates them.
I’d like to remove the mystique for you. When one of my children asked me what it was, I described it this way “Its pastina’s cousin.” She looked at it and thought of “pastina” (literally “tiny pasta” that we use in Eritrea to make for babies or toddlers at home, topped with butter… yes, there is that Italian influence in Eritrean cooking again!).