mezzomediCouscous
Neutral and fluffy rolled semolina, a base for tagines and vegetables.
Couscous is a fine semolina grain originating from the Maghreb, with a delicate and slightly sweet taste. Its light and airy texture makes it an ideal accompaniment in Mediterranean cuisine. It delicately absorbs the flavors of broths and pairs perfectly with vegetables, meats, and fish.
Best pairings
Tomato Classic88%Sauce base for royal couscous, essential for its bright acidity and savory body.
Onion Classic88%An essential aromatic base for couscous dishes, fundamental for its caramelized sweetness.
Garlic Classic86%Meaty aroma essential for sauces, a penetrating flavor characteristic of Levantine cuisines.
Harissa Classic86%Harissa and couscous, the condiment for the Maghrebi dish.
Lamb Classic84%Couscous and lamb, the emblematic dish of the Maghreb.
Ras el hanout Classic83%Ras el hanout in couscous and tagines.
Chickpea Classic82%Chickpeas in couscous, a foundational legume.
Merguez Classic82%Merguez sausage on couscous, spicy and grilled.
Cumin Classic80%Signature spice of Maghrebi couscous, an iconic earthy and aromatic warmth.
Carrot Classic80%Carrots in couscous vegetables.
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FAQ
What goes with couscous?
Couscous pairs especially well with tomato, onion, garlic, harissa and lamb. Sauce base for royal couscous, essential for its bright acidity and savory body.
What can I substitute for couscous?
If you don't have it, try: semolina, bulgur, rice.