Couscous (KOOS-koos) is widely consumed in the Middle East and a staple throughout North Africa, where couscous is the national dish of countries, such as Morocco and Tunisia.
Get the Curried Couscous Stir-Fry recipe!
In the 2008 cult classic, “Pineapple Express,” couscous was described as a food so nice, they named it twice and indeed this quick cooking type of pasta is gaining in popularity.
While the granules may look like grains, couscous is actually a form of pasta made by rolling durum wheat flour (semolina) with salted water to form small kernels. Couscous is a light, tasty and very convenient ingredient, as it cooks in just five minutes.
Israeli couscous consists of granules that are much larger, about the size of small pearls. Like its smaller counterpart, Israeli couscous is made from semolina, however it is toasted, rather than dried. This gives Israeli couscous a nuttier flavor and chewy bite that adds an unexpected dimension to the dish. This is my preferred type of couscous.
This Curried Couscous Stir-Fry Recipe with Apricots, Cranberries and Pistachios is a luscious marriage of sweet and savory veggies, spice and fruit that tantalizes the tastebuds!
Fresh broccoli florets, apricots and cranberries are braised with aromatics and dry sherry, blended with cooked couscous and finished with the flavorful Marukan Yuzu Ponzu Premium Soy Dressing with Yuzu Citrus topped with and pistachios.
Marukan Yuzu Ponzu imparts the tart flavor of the Japanese yuzu citrus fruit. Somewhat like grapefruit with overtones of mandarin orange, Marukan Yuzu Ponzu delivers an unmistakable complexity of flavor and balance.
Marie Oser is a best-selling author, writer/producer and host of VegTV. Her latest book is The Skinny on Soy. Follow Marie on Facebook and Twitter