The star of this summer salad is Moroccan couscous. Couscous is often referred to as a grain, but this is a misnomer. These tiny morsels are grainy in appearance, but they are made from semolina and water and rolled into tiny granules. So, in fact, couscous is a type of pasta (and not gluten-free).
Couscous is delicious served warm or at room temperature and is a hearty base for salads. (Pixel-Shot/Shutterstock)
To confuse matters further, there are several types of couscous. Israeli or pearl couscous consists of larger globules, about the size of small pearls or peppercorns. They are toasty and chewier. Lebanese couscous is an even larger variation and less commonly found in the supermarkets. Moroccan or North African couscous is the finest and easiest to cook, because of its size. It merely needs to steam or steep in hot water for several minutes to soften. It has a mild and slightly nutty taste that provides a blank slate for absorbing flavor….