Christine Dabney > wrote:
> On Mon, 15 Aug 2011 10:17:57 -0400, James Silverton
> > wrote:
>
>> The cous-cous I buy is not instant but preparation is trivial. This is
>> my method for one person; scale up as necessary.
>
> That is instant couscous, James.
>
> The traditional way:
> http://moroccanfood.about.com/od/tip...m_couscous.htm
>
> Christine

I've wondered if the cous-cous cooked in the traditional steamed way would
cook as quickly as instant if cooked in boiling water. Or is "instant
cous-cous" parboiled?

Hackmatack > wrote:

>I've wondered if the cous-cous cooked in the traditional steamed way would
>cook as quickly as instant if cooked in boiling water. Or is "instant
>cous-cous" parboiled?

Instant cous-cous is like any other dried pasta, the only difference
being the size and shape. It has not been parboiled. Just dried.


Steve