A popular side dish originating in North Africa, couscous is a staple in Moroccan cuisine. Interestingly, there are three different varieties: Moroccan couscous is the smallest, resembling coarse sand; Israeli couscous is larger and chewier, lending a nuttier flavor; and Lebanese couscous is the largest, with pieces roughly the size of chickpeas.

Couscous is super quick to prepare and serves as a great base for proteins, vegetables, and sauces. Its high protein content makes it a filling food to help round out any meal. Need some inspiration for how to prepare it? Look no further.

’Cous I do

Pasta Impasta

Although it looks like a grain or rice, couscous is actually a pasta made from semolina flour, which is formed from durum wheat.

Source of Selenium

Couscous contains a high percentage of selenium, a powerful antioxidant that helps repair damaged cells, reduce inflammation, and boost your immune system.

Quinoa vs. Couscous

While they look similar to each other, couscous is made from flour and is high in gluten, while quinoa is a seed and is naturally gluten free.

Garlicky Fried Mushrooms with Pearled Couscous

Recipe by Sarah Faygie Berkowitz

Sometimes all it takes to please the crowds is a tried-and-true dish with the simplest of seasonings but made well with love and care.

SERVES 6

• 2 Tbsp olive oil, divided, plus more for drizzling
• 2 cups Israeli couscous (petitim in Israel)
• 4 cloves garlic, minced, or 4 cubes frozen garlic
• 2 lbs (910 g) baby bella mushrooms, stems removed
• 3 scallions
• salt and pepper, to taste
• 1 Tbsp black sesame seeds (optional)
• 1 Tbsp white sesame seeds (optional)

Place 1 Tbsp of olive oil into a frying pan and a small pot. Heat until sizzling.

Add couscous to the pot and allow pasta to brown for a couple of minutes. Shake the pot every 30 seconds or so to distribute heat. Add 4 cups water, cover, and bring to a boil.

Add minced garlic to the frying pan, and sauté for 2 minutes or until golden and fragrant.

Clean mushrooms, and slice larger ones in half. Pat dry with paper towel. Add to frying pan, and allow to cook for 4–5 minutes or until mushrooms are shiny and slightly browned.

Meanwhile, clean and slice scallions, separating white and green parts. Add white parts of scallion to the mushrooms, and season with salt and pepper. Stir until scallions are softened and remove from heat.

When water is evaporated, remove couscous from heat. Break up clumps. Add dark parts of scallions, a drizzle of olive oil, salt, and pepper. Mix.

Serve couscous warm with mushrooms in the center. Sprinkle with sesame seeds immediately before serving.