Couscous Simple Yet Exotic

Couscous brings to mind the colorful world of North Africa. It is also a tasty alternative to rice and potatoes. However some home cooks are afraid to try it because they feel it needs exotic ingredients or is fancy equipment .That's far from the truth.It's  a dish that anyone can make and the ingredient is a simple one.

Joan Nathan demystified this classic in yesterday's New York Times Dining section..All couscous is just semolina and a little water. The equipment is nothing fancy or even electric - just a steamer and a strainer.Just put the semolina in a large bowl  spray it with water.It's then mixed gently with your fingers until tiny clumps form and steamed for fifteen to twenty minutes.. That's it. You can add some olive oil and salt to smooth it and they are recommended for a better couscous. Ms.Nathan includes a recipe that calls for Bob's Red Mill semolina which can be bought anywhere.

Couscous is perfect for the upcoming holiday of Rosh Hashana which starts next weeks. Both Isreali and Moroccan Jews use it in holiday meals. The Israelis make it with lamb shanks and carmelized onions(again a recipe is included here)Like any North African couscous this also has dried fruit such as apricots, raisins figs and prunes. The Moroccan version involves a stew poured over it.It can also go well with grilled lamb shanks and fresh sliced plums and peaches for an American spin.

COuscous is an exotic fare however it's a simple dish to create. Serve it traditionally for the holiday or put an American spin on this side.It's a great way to vary any Rosh Hashana  or Labor Day.