[Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.]
I love "pearls" of couscous: large pearls, small pearls, white pearls, wheat pearls. It's all the same, all made the same way, semolina, sprinkled with water, rolled by hand (traditionally by women) into tiny pellets, dusted with flour to keep the granules separate, and put through a sieve to remove excess flour and undersized pellets, which are then re-rolled into more couscous. We cook couscous like a pasta, which it is. The little couscous pearls absorb sauces, spices, and anything around them, while keeping their texture that adds chewiness to any dish. In the photo, I've used a medium-size couscous, which is probably my favorite. How about you? Do you cook with couscous? What's your favorite way to serve it?
Couscous: like or dislike?
Last week: agave nectar. Who liked, and who disliked? Take a peek.
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