Couscous

Couscous is made from durum wheat semolina, moistened and rolled into small pellets, then dried. It is the everyday grain of Morocco, Algeria and Tunisia, steamed over a stew in a couscoussier or simply soaked. Most couscous sold today is pre steamed, so it only needs rehydrating. It contains wheat and gluten, like the semolina it comes from.

Medium couscous is the all rounder, fluffy and separate for tagines, salads and stuffings. Fine couscous is softer and used in sweet dishes, while giant or pearl couscous is a different, pasta like product. Couscous also works beside a dal or a dry vegetable curry when you want a quick alternative to rice, and Heera is one of the names that packs it.

Pour an equal volume of boiling salted stock or water over the couscous, add a little olive oil or butter, cover tightly and leave for five minutes, then fluff with a fork. Stir in lemon, herbs and toasted nuts for a salad. For the Indian cousin, see semolina, sooji and rava, both within semolina and couscous.