How to pronounce “couscous” in English

Couscous is like that.

Couscous is, you know-- the couscous and steamed lamb and vegetables, and all sorts of stuff.

couscous, polenta, wheats, and then large servings of fruits, beans, nuts and vegetables.

So couscous in itself does not have a lot of flavor, but it becomes a vehicle for adding a lot of flavor to food.

of couscous, which remains to this day-- like, I dream about that couscous.

That's couscous.

And hand rolling couscous is almost like making pasta.

And when you see couscous, you want to avoid the contact between the semolina.

what makes semolina and couscous stick together, and they become clumpy.

You have the couscous basically touching on only one point, and that's what keeps it fluffy.

And we eat couscous once a week in Morocco, on Fridays.

So this is the couscous.

And then the couscous will be on top.

This is couscous that has been steamed three times already.

So whatever you serve couscous with, that's what's going to be emphasized.

The weight of the couscous will basically keep it from going down.

So while the couscous is going on, I'm going to move on.

It's not couscous.

and served with couscous.

I love couscous.

It's used in couscous, very, very often.

It's not couscous.

you serve over couscous and it has pumpkin, of course, and it has zucchini and it has other stuff.

I always liked hand-rolled couscous, but then you read the directions, and it literally says add boiling water, and that it.

So the idea of rolling couscous is to get the biggest pieces of semolina.

And then you eat this couscous.

And the idea is to cook the couscous and flavor it with whatever you're going to serve it with.

And this is the hand-rolled couscous.

And you just put the hand-rolled couscous in a mixing bowl.

Anson Mills also has really good couscous, and they use really good products, which is really cool.

Then I'm going to add the couscous and the infusion together and literally just

So you can see the couscous is really like-- it's fluffy.

And this will be part of the couscous we're going to serve you.

One of my favorite ways to eat couscous is basically with brown butter and preserved lemons.

That is the simplest way to eat couscous and enjoy it.

Because they're afraid that the couscous is going to make it through the holes.

I don't know who invented couscous.

It was reborn as Israeli couscous.

It was like it had absolutely nothing to do with the couscous that I grew up with.

And you talk to yourself when you make couscous.

And depending on what you're going to use the couscous with, the couscous in itself, every little grain, every little sphere, it's so insignificant.

So there's a lot of intellectualism behind the couscous.

On the top part is where you steam the couscous.

So it's going to be a very clean tasting couscous.

But we're just going to wait for this couscous to come up.

Because once you get into eating really good couscous, it's really hard and impossible to go to the box stuff.

But when I discovered that I could use it to steam couscous for the last steaming, it was like-- I felt like Einstein.

You can dice it and mix it in with couscous.

stir-fry, couscous-- what else do I have in there-- savory pies.