We love morrocan Couscous, the fluffy, very thin couscous made from semolina .we eat it with soup (the traditional way), with sauted vegetables, and add it to salads. I used to buy it from Morrocan and Tunisian restaurants until I found, many years ago, the easy microwave version. <br />Last passover, I had vegan guests and needed a version that is also kosher to passover and gluten free. <br />So i decided to switch the semolina with polenta. <br />the results exceded my imagination. I got a beautiful Yellow, fluffy, sweet Couscous that since became a regulan on our dinner table. <br /> <br />the recipe is for the basic couscous "pasta". It's power is with the technique of making the couscous from scratch in the micriwave without the need of steaming it for hours like the traditional way. <br /> <br />for the basic semolina couscous just switch the polenta with the same amount ot semolina.

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