Golden Couscous // Bob’s Red Mill // Milwaukie, OR
A pin-sized pellet with a prodigious past, these tiny specks are the ubiquitous, unifying foundation of North African and Middle Eastern cuisine — not a grain, but tiny rolled pieces of pasta, made from ground, toasted wheat. The good stuff: chewy, nutty durum flour, a hearty strain native to that part of the world — heavy heritage with taste to match. Couscous cooks up fast, in only about five minutes, but goes anywhere, from salads to stews. We like cooking ours with a bit of ghee to heighten its earthy chew, and serving with spicy meatballs.