Couscous

I just made this quasi-Moroccan dish:

1 cup beef stock (low sodium)
.5 cup water
1 cup quick cook couscous
.25 cup diced onion
2 cloves garlic, minced
20 roasted almonds
4 dried apricots, julienned
6 sun dried tomatoes, julienned
1 tbsp olive oil
salt and pepper to taste
1 bay leaf

Semolina comes from a very hard winter wheat from the Mediterranean region (now mostly grown in South Dakota or something) that is better known as the progenitor of good spaghetti. However, it makes all sorts of things, from a really delicious chewy bread to couscous, the staple of North African cooking. Couscous, for some reason, is much more protean than pasta.