I posted about different types of couscous here . Visitors to France and readers of French cookbooks have often asked me if tabbouleh made from semolina couscous is an Algerian influence. Yes it is. In Algeria tabbouleh is often made with semolina couscous. Probably because semolina couscous is the most commonly prepared in Algeria and it's an easy way to use up leftovers.
The kind of whole wheat couscous that's available at stores like Trader Joe's or Whole Foods is a purely commercial invention made from wheat flour. It is simply not possible to hand roll couscous from wheat flour, you'd end up dough for bread or pasta. Traditional whole wheat couscous is actually made from cracked wheat products like bulgur. If you like packaged whole wheat couscous try steaming bulgur for couscous. Steaming and buttering bulgur coaxes out the subtle, nutty flavor while helping the grains retain their shape. It's almost as if each grain was cooked individually. If you like bulgur pilaf, you'll be wild about bulgur couscous. It's an earthy and elegant dish.
I used #2 bulgur for this. In my previous post about couscous I used #1 which is finer.
Bulgur couscous can be eaten hot, at room temperature or cold. On hot summer days I like it chilled with a cold glass of lben (buttermilk, kefir or thin yogurt). It makes a refreshing light meal.
Bulgur pilafs are very easy to make. They can be seasoned very delicately or robustly to taste. You can steam baby vegetables such as carrots, zucchini and peas in a couscousier than season them with salt and butter then gently mix them into the bulgur. A more robust version can include a tomatoes, peppers and mushrooms.
Unlike Middle Eastern tabbouleh, the Algerian version is not defined by the amount of parsley used. Ours is about the goodness of whole grain. Prepare a salsa tomatich (tomato salsa) with chopped firm tomatoes, Persian cucumbers, lots of flat leaf parsley, and ramps (or scallions) seasoned with salt, lemon juice and extra virgin olive oil. You can add any Mediterranean vegetable that tastes good raw or lightly cooked to an Algerian tabbouleh.
The ratio of vegetables to couscous used for pilavs and tabbouleh varies quite a bit. It's really about adjusting to personal taste and available ingredients.
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