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Discussion in 'Food & Cooking' started by charles g., Jan 24, 2010.
Is there a difference between Middle Eastern couscous and Mediterranean? Thanks.
There are different kinds of couscous but I'm not aware of a labeleing standard. There is a fine grained kind and a thicker pellet kind usually labeled Israeli couscous in my area.
There are several sizes of cous-cous, just as there are with, say, grits. In North Africa, particularly, you can get fine, medium, and course grades.
So-called Israeli cous cous is in a class by itself, though, because of its extreme size.
Does the cooking ratio stay the same for all sizes?