Are Couscous Pasta?


The short answer is, yes, Couscous are pasta.

Couscous are a form of pasta, which is made from hard wheat rolled into grains or beads of various sizes.  Different regions of the world make couscous from millet, Barley, Cassava or Sweet Corn, well.

Other names for Couscous

Israeli couscous, Jerusalem couscous, pearl couscous, couscous, Kuskus; Maftoul, Moghrabieh; Seksu; Kusksi; Keskesu; Kouskousaki, ptitim

Cooking Terms – What is Conchiglie Pasta?

Big shell pasta (Conchiglioni)
Big shell pasta (Conchiglioni) on a red checkered tablecloth.

Definition Conchiglioni

  • A type of pasta which is shaped like a small conch shell.
  • It is commonly used in pasta salads and with meat sauces. The smaller version of conchiglie is called Conchigliette and the larger version is called Conchiglioni.

Cooking Substitutions

  • Subsites in cooking for Conchiglioni pasta are farfalle, fusilli, gemelli, macaroni, rigatoni, or ziti.

Pasta with Roasted Cherry Tomatoes

Pasta with Roasted Cherry Tomatoes
Pasta with Roasted Cherry Tomatoes

Pasta with Roasted Cherry Tomatoes

Talk about the best of both worlds, some freshly oven roasted grape or cherry tomatoes from the garden, a little pasta, and walla dinner.  So, here’s a quick and easy recipe you can put those nice things together for a nice dinner.


  • 4 glasses cherry (or grape) tomatoes split
  • 3 cloves garlic, minced
  • 1 Tablespoon escapades, washed and depleted
  • 1 Tablespoon olive oil, in addition to additional for sprinkling
  • 1/2 teaspoon fit salt, in addition to additional for flavouring
  • 1/4 teaspoon naturally ground dark pepper, in addition to additional for flavouring
  • 1/2 glass Italian-style prepared Panko bread pieces
  • 1 pound Ziti (or utilize macaroni, if handy)
  • 1 1/4 cups (2 1/2 ounces) Parmesan cheese, grated

 For Garnish

  • 1/4 cup chopped fresh flat-leaf parsley


  • Preheat the stove to 375 degrees F. Butter an 8 by 8-inch glass heating dish. Put aside.
  • Consolidate the tomatoes, garlic, tricks, olive oil, salt and pepper in the heating dish and hurl to coat. Sprinkle the breadcrumbs over the tomato blend. Sprinkle the best with olive oil and heat for 30 to 35 minutes until the point when the best is brilliant. Cool for 5 minutes.
  • While the tomatoes are cooking, heat a huge pot of salted water to the point of boiling finished high warmth. Include the pasta and cook until delicate yet at the same time firm to the nibble, blending sporadically, around 8 to 10 minutes. Deplete and save some the pasta water.
  • Put the pasta in an expansive serving dish and spoon the tomato blend onto the pasta; include the cheddar and hurl well. Utilize the pasta water to disperse the sauce if fundamental.
  • Drizzle with extra olive oil and season with salt and pepper, to taste. Present with the hacked parsley as topping

How To Roast Tomatoes For Use In Pasta And Side Dishes

How To Roast Tomatoes For Use In Pasta And Side Dishes
Roasted cherry tomatoes

How to roast tomatoes for use in side dishes

This recipe can easily be increased. The critical thing is to utilize a heating dish or container sufficiently huge with the goal that they tomatoes are not very swarmed. You need room between them for the dampness to get away, which thinks the tomato enhance. In the event that you utilize a metal skillet, ensure it’s not aluminium or made of another material that may respond with the acidic natural products. Furthermore, it’s dependent upon you in the event that you need to remove the stems before cooking or not. You can see here I did a few, yet not the others (for reasons unknown was going through my head at the time.) The herbs can differ too; basil, oregano, or marjoram all match pleasantly with tomatoes.


  • 2 tablespoons olive oil
  • 1 clove garlic, peeled and meagrely cut
  • 8-10 branches of crisp thyme
  • a couple of spring of crisp rosemary
  • Salt and newly broke pepper
  • 1 pound (450g) tomatoes, (8 little or 4 medium-sized)


  • Preheat the stove to 325ºF (165ºC.)
  • Empty the olive oil into a shallow heating dish or skillet and include the garlic, thyme, rosemary, and salt and pepper.
  • Cut the tomatoes down the middle evenly; at that point utilize a sharp blade to evacuate the stems, in the event that you wish. Hurl the tomatoes with the oil and seasonings; at that point lay them chop side down in the dish.
  • Prepare for two hours, or until the point that the tomatoes are totally diminished and withered, and begin to wrinkle. Contingent upon the tomatoes, they may take more time to cook.


  • The tomatoes will keep for around five days in the fridge. They can likewise be solidified for up to six months.

Related References

Almost Homemade – Mac and Cheese

Almost Homemade – Mac and Cheese
Macaroni & Cheese

This recipe was popular with my daughter when she was young and she even asked me for the recipe once she graduated from law school.

I make this almost homemade mac & cheese in a couple of variations.

The Basic Recipe

This is the basic variation, which my daughter loved when she was young and is primarily addressing up with the basic recipe to improve the taste.  My daughter never liked the straight-out-of-the-box mac & cheese very much, but she loved this recipe.

  • start with one basic package of mac & cheese 7 to 8 ounces
  • cook according to package instructions
  • after straining the pasta
    • 3 ounces of sharp cheddar
    • A tablespoon of grated three cheese (Parmesan, Romano, and Asiago)

Please note that some of the variations below tend to be more popular with adults than with children.

Variation One – for adults.

  • add a pinch of black pepper (optional).
  • add two or three drops of hot sauce (optional)
  • garnish with some chopped green onions (optional)

Variation Two

  • add one cup fresh shelled or frozen peas, while hot, and stir in gently.  I, usually, gently rinse my frozen peas in a colander for a minute or two before adding.

Variation Three

  • add half a cup to a cup of matchstick carrots to the pasta water for heating, bring water to a boil and allow carrots to tenderize some, then add pasta and follow basic package was

Related References

Almost Homemade – Chipotle Ranch Pasta Salad

Using the “Almost Homemade” approach, we modified a Chipotle Ranch Pasta salad.

To the base package instructions and ingredients the following items were added:

  • A few matchstick carrots, which remained in the refrigerator vegetable drawer – added to the water while cold and before boiling the pasta and which remained in the pot while the pasta is cooked to tenderize.
  • some leftover black beans with crystal quickly rinsed in a colander (a can of rinsed black beans could have been used instead)  – added with other ingredients once the pasta was strained.
  • some additional diced green peppers from the garden – added with other ingredients once the pasta was strained.
  • Substituted some homemade creamy yogurt for the mayonnaise in the ingredients list.

What is the Almost Homemade cooking strategy?

The “Almost Homemade” strategy is for those busy days when you may not have the time and/or the energy to cook from scratch. Or, if you are a beginning cook needing to put food on the table, it is an excellent way to add variety and value to your meal without having to master the recipe from scratch today.

The Concept

In a nutshell, this concept is taking a prepackaged item and making it more personal and getting more value from the meal.

The Basic Approach

The basic approach of “Almost Homemade” is using additional ingredients and/or using ingredient substitution in a package dish (e.g., box mix, canned soup/chili, etc.). To keep the convenience of a prepackaged meal, while making them more unique, personal, nutritious, and valuable.

The Method

  • Read the ingredients of the package recipe is looking for listed items, which you supplement with additional quantities, and may already have available for use (such as; garden vegetables, small amounts of fresh or frozen vegetables, Fresh, precooked or leftovers, fresh fruit).
  • Read the instructions for ingredients, which can be substituted with healthier alternatives. For example, replacing some or all of the oil and/or butter in a box mix with unsweetened or homemade applesauce.
  • Read the stir and ideas or alternate recipe suggestions, these can give you some additional thoughts.
  • Consider the food theme (e.g., Italian, Spanish, etc.) of items for fruits, vegetables, and meats, which can be added to this and make flavor sense based on the food theme. For example, if the food theme is Spanish you may be able to add some cooked beans, green beans, chopped green pepper, onions, etc..
  • Decide on the approach or approaches which you wish to apply.
  • Gather the ingredients for preparation and those you want to use as substitutes and/or additions to the dish
  • Prepare the pre-packaged meal according to the instructions making the substitutions or adding supplemental items, where the original items were identified or would be included in the instructions.


  • when working with frozen fruits and vegetables, it is best to thaw them and drain off excess liquid before adding them to the dish.
  • When adding canned items (e.g., fruits, sweet corn), consider whether or not you can use the juice/syrup as a substitute for some of the dish’s liquid requirements. This can add additional flavor depth to the items, such as cakes, rice and/or dehydrated potato dishes.
  • Make sure all raw, refrigerated (including leftovers), and frozen items achieve food safety cooking temperature levels.
  • When leveraging leftovers, be sure they are well within the safe food storage time frames and are unspoiled – use the  “When In Doubt, Throw It Out ” Rule
  • consider starting small and working your way up to a comfortable balance for your family, and you may, actually, want to write down the combination, which your family particularly liked for future repetition.

Advantages of the Approach

The “Almost homemade” approach to prepackaged food can provide several benefits for the home cook, which can be:

Making Prepackaged Food More Healthy

Depending on the prepackaged dish you are working with, you may be able to use substitution or add ingredients to increase the nutritional value, decrease fat levels, reduced-calorie levels, and/or reduced-sodium will level of each serving.

Make More Use of Foods You All Ready Have

Items you may have quantities too small to use or to preserve by themselves, you can often incorporate them into a prepackaged dish without any substantial additional effort and without the potential loss of the food item due to spoilage.

Make Use of Garden Vegetables

Garden vegetable production varies across time, or your garden is small and only able to produce small quantities of fruits and vegetables, but even a single tomato, carrot, or summer squash can be added to the right pre-packaged dish. During those times when you may have too much of a good thing in your vegetable garden or have small surpluses after your preservation (e.g., Canning) efforts, you can incorporate them into prepackaged dishes to add variety while putting your garden produce to good use.

Increase the value of Prepackaged Foods

By supplementing your prepackaged meal with fruits, vegetables, and meats, you can create more servings from the same sized package, which you can reduce your need to use more boxes to serve larger dinners or to prepare additional dishes to offset the missing food value volume and/or meals for your family and guests.

Related References