Couscous

couscous

 

Other Names:
Cuscus
Semola di Grano Orientale in Italian.
Region:
Its origin is Northern African but is used in many Italian dishes and is available throughout Italy.
Made with:
Manufactured is made with water and durum wheat. It used to be made by hand by rolling small bits of dough through as a special screen and still is in some Northern African countries.
About:
A useful pasta for soups and in salads to bulk them up. Tabbouleh is a Middle Eastern vegetarian dish (sometimes considered a salad traditionally made of tomatoes, finely chopped parsley, mint, bulgur, and onion, and seasoned with olive oil, lemon juice, and salt. Some variations add garlic or lettuce or use couscous instead of bulgur. Source Wikipedia
couscous

Couscous

 Source:
Photo Credit: Bill Rubino
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Canapes

I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.
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