I'd seen couscous in the stores—even just regular grocery stores where I shop locally, but I guess I never really quite knew what it was or what to do with it.
One day when I ate at a Middle Eastern restaurant I ate some and thought it was delicious, and went very well with the dishes they served.
I realized that it was a very simple dish to make, sort of like pasta (which is, in effect, what it is).
There really isn't too much cooking to it at all.
Next I needed to figure out what to flavor it with. At the restaurant it had such a unique flavor.
This Harissa Couscous is a very authentic staple food that is a base for a wide variety of Moroccan, Middle-Eastern and Mediterranean dishes, and the flavors accent those dishes very well.
Fortunately all of the ingredients are readily available anywhere; it's just the mixing of unexpected spices and flavors that make it so exotic.
So try making your own couscous as a bas e for your next stew or simmer dish, and you'll be the one in the know about this exotic grain.