Tasty Travels: Couscous, Morocco

Traditionally hand-rolled, tiny pasta that’s made of wheat or barley. The coarsely-ground durum wheat is moistened and tossed with wheat flour, rolled into tiny balls known as semolina. Nowadays couscous is mostly made by machine.
Preparing couscous varies from one country to another. Mostly instant cooking in North Africa while in Morocco, Algeria, and Tunisia, raw couscous is rehydrated by steaming over simmering stew or stock with a little water and oil to add. The duration of cooking couscous usually differ however 10 minutes is the ideal average time until it fluffs just right (by mixing it using a fork while cooking).
Different kinds of couscous are the smallest kind known as Moroccan couscous, a pasta-like kind called Israeli couscous, and the Moghrabieh, the biggest kind and longest to cook which is the Lebanese couscous.
While it has become a perfect alternate side dish for rice and other grains, it also works well as an addition to salads and stuffing.