Corn couscous

For dried granules, follow the packet’s liquid ratio, let them absorb the liquid, then steam until tender if the instructions call for steaming. Fluff gently with a fork; stirring hard can make the grains clump.

Cool it promptly, cover it and refrigerate it; use it within two days. Reheat until steaming hot throughout, adding a splash of water to loosen it.

Its mild, sweet corn flavour works well with tomato and bean stews, grilled vegetables, eggs and fresh cheese. In Brazilian-style cuscuz, it is steamed and often served with eggs or cheese.

Not directly: polenta is cooked into a soft porridge, while couscous is usually prepared as separate grains. You can serve corn couscous alongside the same stews, or cook it with extra liquid for a softer result.

Per 100 g, regular couscous has 3.79 g protein and 0.89 g fibre, compared with 3.1 g protein and 1.3 g fibre in corn couscous. Corn couscous is made from maize rather than wheat.

A portion of about 150 g cooked corn couscous is a practical side serving; pair it with vegetables and a protein-rich food to make a more complete meal.