Reddit mentions: The best dried couscous

I have to say you sent me down a rabbit hole. I never realized the couscous we have been eating all along was not even close to authentic and was just instant couscous.

After reading a bunch of articles and recipes on scratch made couscous or authentic Moroccan couscous recipes, it looks like the brand that comes closest is Dari 100% semolina. It seems to hold up the best to the 3 stage steaming process.

I read it in this article that also has a link to another article with a reasonable easy method to scratch make couscous using semolina. It is still quite a labor of love - both the making of couscous and the cooking!

The replies on Dari's product page on Amazon also confirm the same - that is is closest to the real non-instant thing.

For example:

"I purchased the 6-pack investment of this Couscous to compliment a Christmas gift of a copper couscoussier for my husband. I chose it after an exhaustive search for "non-instant" couscous, checking many specialty websites and vendors and coming up with nothing. I was on the verge of giving up when I checked in the Food of Morocco book by Paula Wolfort (the authority on Moroccan cooking), she recommended this brand for its ability to yield an authentic result. So far, so great! If you're tired of trying to find "authentic" and non-instant couscous, try this. After three steams, it yields an entirely fluffy, delicious, and creamy result! "

Not necessarily slow cooking tip, but this is kinda my favorite carb. Couscous preparation is super quick: just add hot water, wait and fluff. It will complement any delicious, slow stew. It's great for traveling because it is very low volume for the amount of food it becomes. Also, you can improvise new preparations on the fly with whatever you have at hand. Like, who would have known couscous is so delicious mixed with blueberries and extra-virgin olive oil? Not me, but that's what I had at the office, and I was hungry: a recipe for discovery.

Near East Couscous is one of the BEST things I have found to take camping! Especially if you're a backpacker!

Parmesan, Herbed Chicken, Wild Mushroom and Herb...do I have your attention yet?

In case you're thinking this must take some complicated culinary skills or equipment to cook on the trail...all you need is a pot with a lid, some water, and a heat source. Once the water is boiling you stir in the spices and couscous, pop the lid on and set it aside for 5 minutes or so while it puffs up. BAM! Hot, steaming, deliciously spiced goodness.

Throw one of these suckers in there, or chicken or whatever you prefer. Then be prepared to fight off your camp mates when they get a whiff of this stuff.

If you're car camping and want to make enough for the whole family, you can find bulk plain couscous in the grocery store, too and bring some flavorings of your choice. The Near East ones are perfect single servings though.

$828

Couscous

if you get the bonus you shoud get this. So pretty!

/u/skinslip1 - is the sexiest, funniest, smartest, kindest, most wonderfullest.

Recipe is from my blog- https://veggiechick.com/pearl-israeli-couscous-with-veggies-vegan/ =)

• 1 tablespoon olive oil*, optional (oil-free directions below)
  
• 2 1/4 cups + 2 tablespoons unsalted vegetable broth, divided
  
• 8-ounce package uncooked Israeli couscous (also known as pearl couscous or ptitim)
  
• 3 garlic cloves, minced
  
• 1 small yellow onion, finely chopped (about 1 cup)
  
• 3 medium-sized carrots, peeled and finely chopped (about 1 cup)
  
• 1 cup shelled edamame (if frozen, thawed)
  
• 1 cup sweet corn (if frozen, thaw, or from can, drain liquid.)
  
• 1/4 cup chopped fresh parsley
  
• 1/2 teaspoon ground sea salt
  
• 1/4 teaspoon freshly ground black pepper
  
• 1–2 tablespoons fresh lemon juice
  
• 1 tablespoon nutritional yeast, optional
  
  

  INSTRUCTIONS
  

  
  

1. To begin, toast the couscous. In a large saucepan or pot, add the olive oil and bring to medium heat. (oil-free directions in notes section below). Add the couscous and sauté until couscous is lightly browned (about 5 minutes), stirring frequently.
   
2. Add 2 1/4 cups of vegetable stock and bring to a boil. Reduce heat to medium-low and cover. Simmer for about 8-10 minutes or until liquid is absorbed (be sure to keep an eye on it so it doesn’t burn or stick to the pan). Remove from heat and set aside.
   
3. In a large skillet, heat the remaining 2 tablespoons vegetable broth over medium heat. Add garlic, onion and carrots. Cook until the onions are translucent and the carrots are starting to get soft (but still a little crunchy), stirring occasionally, about 5-6 minutes. Remove from heat.
   
4. To the large pot of cooked couscous, add the onion/carrot mixture, edamame, corn, parsley, salt and pepper. Stir until warm. Add 1 tablespoon lemon juice and nutritional yeast (optional) and stir. Let sit for at least 5 minutes to absorb flavors. Taste and add remaining 1 tablespoon lemon juice if desired and stir. Makes a total of 6 cups. Store in an airtight container in the fridge for 5-6 days. 

Yeah! I like the texture of both, the pearled is just larger and therefore a bit more toothsome. It's Near East brand in the photo, they're about $1.25 US per box.

Near East Basil and Herb Pearled Couscous Mix https://www.amazon.com/dp/B0048IC756/ref=cm_sw_r_cp_apa_i_IzOmDb141AP0E

I had been using this which works like you explained. I just add water and let it simmer for a little while.

However I bought this (locally, not on Amazon) and it had all the complicated directions on the back.

Do you think it would work if I just added water and simmered fior a while?

Instant Hummus There are a few different products on Amazon

DIY

it's literally a cup of water, then fry till golden.

protip: homemade tzatziki with the feta folded directly into it.

I just buy the Casbah hummus in bulk on Amazon

Israeli Israeli Couscous

Try this one, it seems to be the traditional stuff based on the Q&A and reviews (even though it's an Israeli brand, it's not the so-called pearl couscous).

I haven't tried it myself though, I'm in Sweden where we have a lot of stores that carry arab food products so I just get mine there.

Then what about the following:

• https://www.bobsredmill.com/whole-wheat-pearl-couscous.html
  
• https://smile.amazon.com/Shiloh-Farms-Organic-Whole-Couscous/dp/B01JV2XS60/

I would avoid this one

https://www.amazon.com/gp/product/B000F0FZBE/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I hated it