Exploring couscous: What are the different types?

[maltchaseal]

Hey fellow food explorers! I'm on a couscous kick lately and I've been hearing about different types. Can anyone tell me about the variety of couscous out there? I'd love to know more about the different flavors and textures!

 

[cb100397]

Hey there! Couscous is such a fun ingredient to explore! There are a few main types you might want to try: Moroccan couscous is the smallest and most common, cooking quickly to a light and fluffy texture – great for salads or sides. Israeli (pearl) couscous has larger, chewy grains that are perfect in stews or hearty salads. Lebanese (moghrabieh) couscous is the largest, with dense, chewy pearls that work well in slow-cooked dishes.

 

[Ui Ui]

Hey there, couscous fan! There is nothing like these other types of the wonderful couscous that is available in the market today; the North African style that is as small as a pea, the Israeli pearl shaped couscous that is slightly bigger than the first one and the Lebanese couscous which is even bigger than the second one. That is why each of them has its own character, its belonging to a particular genre, although all four can be attributed to the detective genre. Happy cooking!