Recipe: Delicious Couscous

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Couscous. Couscous has to be one of the most underrated ingredients in the kitchen. Made from semolina wheat, couscous is nutty, sweet, and versatile — it also happens to be incredibly quick-cooking. From Wikipedia, the free encyclopedia. traditional Maghrebian dish.

Couscous North Africans use couscous the same way many cultures use rice. It is popular in Morocco, Algeria, Tunisia and Libya. Couscous is a convenient product to have stocked in the pantry as an easy and fast alternative to rice, quinoa, and noodles. You can have Couscous using 16 ingredients and 4 steps. Here is how you cook it.

Ingredients of Couscous

  1. You need of Merguez.
  2. It’s of Pois chiches cuits.
  3. It’s of Poulet.
  4. Prepare of Boulettes viandre hachee coriandre.
  5. It’s of Carottes.
  6. It’s of Courgettes.
  7. Prepare of Onion.
  8. Prepare of Navets.
  9. Prepare of Chou.
  10. Prepare of Ras al hanout.
  11. Prepare of Harissa.
  12. It’s of caldo poulet.
  13. Prepare of Semoule.
  14. You need of Huile.
  15. You need of Beurre.
  16. You need of Tomates.

When cooked they look like golden spheres that have a pleasant nutty flavor. Couscous makes for a quick, healthy side dish that becomes fluffy when cooked, but is chewy and firm in texture. It's great for a simple side, an easy salad, or even stuffed in vegetables. Filling, fast, cheap and healthy, what's not to love about couscous?

Couscous step by step

  1. Griller la viande dans la cocotte a couscous, une fois dorée, la sortir. Mettre les oignons coupés avec un peu d'huile, une fois dorés, ajouter le ras al hanout, en bonne quantité, faire dorer un peu plus, ajouter le tomate, et après tous les légumes dures coupés, faire dorer un peu et après ajouter le caldo.
  2. Une fois commencé a bien chauffer, mettre la viande et laisser 1h. A 20min avant la fin, ajouter les courgettes et chou, et les pois chiches.
  3. Preparer la semoule en ajoutant la même quantité d'eau bouillante avec huile, laisser 5min, ajouter beurre et egrainer avec fourchette.
  4. Servir tout avec harissa dans un bol a côté..

Make the most of this speedy after-work staple in Moroccan-style tagines, tabbouleh and more. Moroccan couscous is the tiniest and most readily available version. Israeli or pearl couscous is Lebanese couscous is the largest of the three and has the longest cooking time. This versatile fast food is an essential storecupboard staple – just soak it in hot water and in ten minutes you'll have an accompaniment to meat, fish, cooked vegetables or tagines. Learn how to perfectly prepare couscous for a light and dynamic meal with Food Network's chefs.

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