One of my favorite grains  is couscous, which comes from northern Africa and is used widely throughout the continent and in the Middle East.  Couscous is a great substitute for starches like rice, pasta or white potatoes. I first learned of it 30 years ago from my friend Sakiliba, whose father is from Mali, West Africa. She would bring it in from West Africa or Northern France where her mother lives. She’d prepare it in a special huge couscous steam pot.

Over the years, couscous has become a main staple for my family and is very popular in the U.S. It’s very inexpensive, simple to make and I’ve discovered there are several types, including Israeli (which has bigger, pearl-sized grains), as well as many different brands. Some brands come in a box, but I find many of them are too refined. My favorite brand is Rice Select, which also packages the exotic jasmine and saffron rices in plastic containers (which of course I recycle many times over). You can also find couscous at co-ops, gourmet shops and stores that specialize in rices and pastas, and sell it by the pound.

What I love most about this dish is its versatility. Couscous is great under stews or soups, or served alongside salads, tabouli, and hummus and pita bread or simply alone.  It’s also great as a base in food martinis, and can also be served hot or cold, but I prefer my couscous served at room temperature.

I blend in all types of vegetables and spices to make all different types: curry, sun-dried tomatoes, cilantro, cucumbers, red onions, heirloom tomatoes or garbanzo beans. There are endless possibilities for flavoring couscous and the directions to prepare it are simple.

Curried couscous with dates (serves 5)

One dutch oven

2 cups of couscous

2  cups of boiling water

3  scallions thinly sliced

1/2  cup of finely chopped dates

2  tbs curry powder

2 tbs finely chopped fresh cilantro

1 tbsp garlic powder

1 package Sazon seasoning

Salt/pepper to taste

3 tbs virgin olive oil

Heirloom tomatoes and sprigs of fresh parsley for garnish 

• Bring water to a boil and add couscous.
• Turn off the flame, cover tightly and let sit for five minutes.
• Work through it with a fork or use your hands (with plastic gloves, of course), making sure that each grain stands alone.
• Stir in all of the other ingredients, and garnish with heirloom or grape tomatoes, and a sprig of fresh parsley

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