What is Couscous?
Couscous is a pasta formed into tiny balls. It is steamed in water or broth until it softens and plumps up. It has a chewy, firm texture and a sweet, nutty flavor. Couscous can be served in a salad, as a side dish with cooked meats and vegetables, or can be flavored with herbs and spices to eat on its own.
Ingredients
...Potato starch is a fine, white powder obtained from the tuberous vegetable. The potatoes are crushed and the starch is released and then dried. It has a similar consistency and feeling to cornstarch. Potato starch is bland and flavorless. It is used in food items as a binder and thickening agent.
...Eggs are an incredibly versatile protein and binder. Most eggs used in cooking come from hens and are usually unfertilized. Eggs are oval shaped and roughly 53 mm in length and 40 mm in width. Eggs have a hard, but thin and delicate shell that is brown or white and occasionally green. Inside is the clear and glossy white, with a slimy texture and in the center is the yellow opaque, round shaped yolk. Once cooked, the whites become opaque. Eggs can be scrambled, fried, boiled, and more. They are used in desserts and baked goods as a binder. Egg is also used as a wash to glaze items or dip meat into before breading it. The flavor is mild and sulfurous. It has many uses.
...Canola oil is a popular and readily available oil in America, due to its inexpensive price and neutral flavor. Canola oil comes from the rapeseed plant, the oil is pressed from the seeds and has a yellow color. It is a thin oil that is best for medium high heat, such as sautéing, though is commonly used for deep frying. Canola can be found in baked good, salad dressings, and a vast variety of food products.
...Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.