No, cornmeal is not the same as couscous. Couscous is a type of pasta made from semolina, which is a coarse flour made from durum wheat. Cornmeal, on the other hand, is a coarse flour made from dried corn. While both can be used as a base for dishes, they have different flavors, textures, and culinary uses. **

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To let couscous swell, you typically start by bringing water or broth to a boil in a pot. Once the liquid is boiling, remove the pot from the heat and stir in the couscous. Cover the pot with a lid and let it sit for about 5-10 minutes to allow the couscous to absorb the liquid and swell. Fluff the couscous with a fork before serving. **

You can buy couscous cheaply at most grocery stores, especially in the bulk foods section. Many discount or warehouse stores also offer couscous at a lower price. Additionally, ethnic or international food markets may have competitive prices on couscous, especially if you buy in larger quantities. Keep an eye out for sales and promotions at various stores to find the best deals on couscous. **

One way to process excess couscous is to turn it into a salad by adding chopped vegetables, herbs, and a vinaigrette dressing. Another option is to use it as a filling for stuffed vegetables such as bell peppers or tomatoes. Additionally, you can mix it with eggs and spices to make couscous patties or fritters. Finally, you can also use it as a base for a hearty soup by adding broth, vegetables, and protein such as chicken or chickpeas. **

To cook couscous properly, start by bringing water or broth to a boil in a pot. Once boiling, remove the pot from the heat and stir in the couscous. Cover the pot and let the couscous sit for about 5 minutes to allow it to absorb the liquid. After 5 minutes, fluff the couscous with a fork to separate the grains and add any desired seasonings or toppings. Enjoy your perfectly cooked couscous! **

Yes, you can use couscous instead of bulgur in many recipes. Both couscous and bulgur are types of grains made from wheat, but they have different textures. Couscous is smaller and more granular, while bulgur is larger and has a chewier texture. When substituting couscous for bulgur, keep in mind that couscous cooks much faster, so you may need to adjust the cooking time accordingly. Overall, couscous can be a suitable replacement for bulgur in dishes like salads, pilafs, and stuffings. **

To let couscous swell cold, you can simply place the couscous in a bowl and pour cold water over it, using a 1:1 ratio of couscous to water. Then, cover the bowl with a lid or plastic wrap and let it sit for about 10-15 minutes, allowing the couscous to absorb the water and swell. You can also add a pinch of salt and a drizzle of olive oil to the couscous before letting it swell to enhance its flavor. Once the couscous has swelled, fluff it with a fork and it's ready to be used in your favorite recipes. **