Couscous is a simple and easy dish to make that is steamed. Although that isn’t how I make it in my house. I always had steamed this grain but after marrying my African husband I was taught that couscous needs to be made on the stove, on low heat until it is cooked and all the water has dissipated. The only thing that this does is make the grain a little crispy on the edges and the bottom. After is cooked then remove it from the heat and fluff it with a fork and let it sit for a few minutes before stirring, this loosens any of the grain that is stuck to the side.
It is made from semolina a type of wheat. Although this grain or pasta doesn’t have much of flavour it is wonderful as a base for vegetables and meats. It also can be used in salads.
This recipe is great with any type of meat or you can eat it by itself as a meal. I made mine in a small casserole dish but it would work perfect in single ramekins ~ you may have to adjust the time slightly.