You have often noticed this fine-grained yellow cereal on store shelves. Perhaps they even turned it over in their hands and put it back, because they couldn’t figure out what to do with it or how to cook it. This material will allow you to get acquainted with this wonderful and very useful product.
Fine-grained semolina is sprinkled with water, sprinkled with flour and, using shaking, the grain is rolled into small balls. The resulting grains are kept over steam, then dried and packaged. Previously, this was painstaking work that rural women did, but in our century this entire process is completely automated.
Origin of couscous
The method of preparing this product originated in Africa, in its northern part. There, millet (we all know millet) was used to make couscous. To be objective, it can be prepared from any finely ground cereal. It's just that in Africa, millet is the most common type of cereal.
By analogy with cereals, the name “couscous” was also given to a dish prepared on its basis. This dish was very popular among desert nomads because couscous was easy to transport, could be stored for a long time and could be prepared very quickly.
At the same time, it is a very satisfying dish. It was also held in high esteem by other Africans - after all, the dish was cheap, but it filled you quickly and for a long time. And still, in African countries, couscous is the most common dish. True, in each country the process of its production is different.
For example, in the north of Algeria it is prepared only from durum wheat, but in the south they use soft varieties, and mix wheat with barley and rye. In addition, in Algeria, yeast, butter and sugar are added to couscous. They can also add eggs to add satiety and improve binding properties. But in Tunisia they use grain particles of different sizes, adding olive oil to them.
What is good and what is bad about couscous?
First of all, this cereal is notable for its high copper content; a hundred-gram portion can cover a quarter of the daily intake of this element; it also contains zinc, potassium, manganese, phosphorus and iron.
This cereal is rich in B vitamins. But those who are watching their figure should not get carried away with it - 376 calories per 100 grams of product, and you should consider what you will use the couscous with - additives will also add energy value.
The benefits of cereals
Regular consumption of this cereal can reduce the risk of developing diabetes. At the same time, consumption of this product will lower the cholesterol level in the blood.
B-group vitamins will reduce body fatigue and improve sleep. But you shouldn’t cook the couscous for this, otherwise there will be no vitamins left in it. It is better to use steam for these purposes.
If you have low hemoglobin, then you should introduce this cereal into your diet, it will significantly improve the situation. Couscous will also be useful for women, gently normalizing their health.
By including cereals in your weekly diet, you can easily reduce your weight, since cereals have the property of quickly saturating the body. But don't consume it too often or too much, otherwise you may have the opposite effect.
Who can be harmed by couscous?
- People who are allergic to cereals and their derivatives;
- Those suffering from diabetes and thyroid problems – before introducing cereal into the diet, you should seek advice from your doctor;
- Having a high degree of obesity. It is advisable to consult a nutritionist about this.
How to prepare couscous
If you use store-bought couscous, it is easy to prepare:
That's it, the delicious dish is ready. You can also boil the couscous in boiling water for a couple of minutes instead of steaming it. Adding cinnamon will give the dish a great flavor.
You can prepare this cereal yourself. For this you will need semolina, flour and water.
- Take a large flat dish and pour an even layer of semolina onto it;
- Moisten the cereal with water with a little salt and sprinkle with flour;
- Roll the mixture into balls by hand;
- Let them dry.
Steamed couscous tastes best. There is a special dish for this - a borma, which is a container with another bowl with holes inserted into it. You can use a double boiler.
It is in two-tier containers that the most aromatic and delicious couscous is obtained, due to the fact that the meat is stewed in the lower container, and the couscous is soaked in the resulting steam in the upper container. But even in a slow cooker, this cereal can be cooked adequately.
Delicious dishes with couscous grains: recipes with pictures
Couscous with pork in a slow cooker
- 250 g cereal;
- 500 g pork;
- One large carrot;
- One medium onion;
- Garlic clove;
- A pinch of coriander;
- Salt to taste.
- Place the meat, cut into medium-sized pieces, into the main bowl of the multicooker;
Couscous side dishes
As a side dish, couscous is a truly versatile grain. The thing is that the taste of couscous itself is not very expressive, so it can be combined with almost any combination of products.
The most popular side dishes with couscous are combinations of cereals with various vegetables. In addition to the already mentioned carrots and onions, you can use other additives.
This dish is simply ideal for preparing dinner in a very short time after a busy day at work.
- 1 cup couscous;
- 1 package frozen trail mix (preferably one with green beans, carrots and corn)
- Salt and spices to taste;
- Sunflower oil.
The quick dish is ready!
Another option for quickly preparing a side dish.
- Prepare the couscous base by steaming as directed on the package;
- Add finely chopped tomatoes, stir;
- Sprinkle grated cheese on top of hot couscous.
This side dish is suitable for any type of meat.
On a note
In general, couscous goes well with any vegetables, it will be especially good with zucchini and onions, but others will also make a worthy company for it, delighting you with an interesting taste.
Couscous goes very well with dried fruits and nuts. Dried fruits will need to be doused with boiling water first.
Mint, thyme, basil, marjoram, oregano and thyme - these herbs will complement the cereal very well and give it an unforgettable aroma and taste.
As a side dish, couscous goes well with any meat and fish.
So you have learned what couscous is, how and with what to cook it. Therefore, next time, do not be afraid to buy this cereal, but feel free to take it and delight yourself and your loved ones with new and tasty dishes.
Feel free to experiment, because this cereal can be combined with many foods, so in any case you will end up with a delicious dish. And the fact that couscous can be prepared very quickly gives it a huge advantage, because very often it turns out that there is no time to stand at the stove or there is simply reluctance.
This quick dish will not only fill you up for a long time, but will also enrich your body with essential vitamins and minerals.
Couscous is a popular Moroccan dish made from ordinary semolina. They can diversify the menu, replace the usual pasta, rice and buckwheat.
Outwardly, couscous is very similar, it also has a high and good glycemic index. Let's look at how to prepare couscous and recipes for delicious dishes made from it.
How to cook couscous correctly
To cook this cereal you will need a small bowl, a saucepan, cling film and a fork. We take the following ingredients:
- 1 cup couscous;
- 2 glasses of water;
- 1 tbsp. l. olive oil;
- a little salt.
Technology for cooking couscous:
- Take a bowl and add couscous, olive oil and salt. Mix everything thoroughly.
- Add water to the pan and bring to a boil.
- Next, pour a third of the boiling water into the bowl with the cereal and stir.
- Cover the bowl with cling film and leave for 5 minutes. In this case, the remaining water must be constantly kept on low heat.
- Then pour another third of boiling water into the cereal and mix thoroughly with a fork, cover with film for another 5 minutes.
- Repeat the procedure again.
- Couscous is ready.
You can also simply boil the cereal in water, and you need to cook it for no more than 2-3 minutes.
Secrets for cooking couscous
To make a crumbly porridge, the cereal must first be ground with butter. You can take olive or sunflower. Couscous is quite expensive, so you can cook it yourself. However, this process is quite long and labor-intensive. To prepare you will need flour, semolina and water. Prepare like this:
- Take a large flat plate and pour semolina onto it in an even layer.
- Lightly moisten the cereal with salted water and sprinkle flour on top.
- Roll the resulting mixture into small balls by hand.
- Let them dry completely.
As you can see, you can make couscous grits yourself. But to do this you must have truly iron patience.
Steamed couscous has the most pleasant taste. You can use either a double boiler or a special utensil for this – a borma. The most aromatic and delicious cereal is obtained in two-tier containers. The meat is stewed in the lower tier, and the couscous is soaked in the resulting steam on top. It can also be prepared adequately in a slow cooker.
Delicious recipes
1. Couscous porridge with chicken
For avid gourmets, you can offer the following recipe with this cereal. To prepare you will need:
- a glass of cereal;
- 300 g chicken breast;
- 400 ml broth;
- 2 sweet peppers;
- 2 tomatoes;
- bulb;
- carrot;
- dried basil;
- salt to taste.
First, boil the chicken breast in salted water, do not discard the broth. Vegetables must be peeled and cut into cubes. It is recommended to remove the skin from the tomatoes. To make this easier, pour boiling water over them first. Place the frying pan on the fire, add oil and fry the onions and carrots, add the chopped fillet, and then the peppers, tomatoes and basil. Pour in a little broth and simmer until all ingredients are cooked.
Next, pour the remaining broth into the frying pan and add 1 cup of cereal. Cover with a lid and turn off the heat. The cereal swells in 5-7 minutes. It is necessary to loosen the porridge periodically to make it crumbly and fluffy. The finished dish can be decorated with herbs.
2. Light vegetable soup of broccoli and couscous
To prepare, you will need the following products:
- 8 glasses of meat broth;
- 1 glass of cereal;
- 200 g broccoli;
- 200 g cauliflower;
- 50 g cheese;
- salt and herbs.
The soup is prepared very quickly and easily. Rinse broccoli and cabbage thoroughly under running water. Next, boil the vegetables in the broth. After cooking, pour the cereal into the pan and stir. Turn off the heat and cover with a lid. In 5 minutes the soup will be ready. Place crumbled feta cheese, herbs and salt to taste in a bowl of soup.
3. Couscous pudding
This cereal is so versatile that you can even make sweet dessert dishes from it. You need to take these ingredients:
- 1.5 kg of boiled cereal;
- 200 g sugar;
- 100 g honey;
- 200 ml water;
- a handful of nuts, candied fruits and dried fruits.
First, soak the dried fruits in warm water. While they are swelling, you can prepare the syrup. In a small bowl, bring water to a boil, add sugar and honey. Stir constantly until a thick syrup forms. Finely chop the swollen dried fruits, candied fruits and nuts.
Take boiled couscous and mix with nuts, dried fruits, candied fruits and syrup. Place everything in a baking dish and place in a preheated oven for half an hour. Cooking should be at a temperature of 170-200 degrees. The readiness of the pudding can be determined by the golden crust that has formed on top.
Couscous can be combined with many foods, so feel free to experiment. In any case, you will get a satisfying and tasty dish. It is especially good with vegetables, in particular onions and zucchini. You can make extraordinary desserts from it; cereal is also perfect as a side dish for meat and fish.
The advantage of this cereal is that it cooks very quickly. Couscous is a great option for those who don’t have the time or desire to spend a lot of time at the stove.
You have often noticed this fine-grained yellow cereal on store shelves. Perhaps they even turned it over in their hands and put it back, because they couldn’t figure out what to do with it or how to cook it. This material will allow you to get acquainted with this wonderful and very useful product.
At its core, couscous is the same wheat cereal. Initially, it was obtained using millet as a basis. But now the couscous you see in the store is made from semolina, which is a derivative of durum wheat.
Fine-grained semolina is sprinkled with water, sprinkled with flour and, using shaking, the grain is rolled into small balls. The resulting grains are kept over steam, then dried and packaged. Previously, this was painstaking work that rural women did, but in our century this entire process is completely automated.
Origin of couscous
The method of preparing this product originated in Africa, in its northern part. There, millet (we all know millet) was used to make couscous. To be objective, it can be prepared from any finely ground cereal. It's just that in Africa, millet is the most common type of cereal.
By analogy with cereals, the name “couscous” was also given to a dish prepared on its basis. This dish was very popular among desert nomads because couscous was easy to transport, could be stored for a long time and could be prepared very quickly.
At the same time, it is a very satisfying dish. It was also held in high esteem by other Africans - after all, the dish was cheap, but it filled you quickly and for a long time. And still, in African countries, couscous is the most common dish. True, in each country the process of its production is different.
For example, in the north of Algeria it is prepared only from durum wheat, but in the south they use soft varieties, and mix wheat with barley and rye. In addition, in Algeria, yeast, butter and sugar are added to couscous. They can also add eggs to add satiety and improve binding properties. But in Tunisia they use grain particles of different sizes, adding olive oil to them.
What is good and what is bad about couscous?
First of all, this cereal is notable for its high copper content; a hundred-gram portion can cover a quarter of the daily intake of this element; it also contains zinc, potassium, manganese, phosphorus and iron.
This cereal is rich in B vitamins. But those who are watching their figure should not get carried away with it - 376 calories per 100 grams of product, and you should consider what you will use the couscous with - additives will also add energy value.
The benefits of cereals
Regular consumption of this cereal can reduce the risk of developing diabetes. At the same time, consumption of this product will lower the cholesterol level in the blood.
B-group vitamins will reduce body fatigue and improve sleep. But you shouldn’t cook the couscous for this, otherwise there will be no vitamins left in it. It is better to use steam for these purposes.
If you have low hemoglobin, then you should introduce this cereal into your diet, it will significantly improve the situation. Couscous will also be useful for women, gently normalizing their health.
If you have stomach and intestinal problems, you should also consume couscous dishes, and you will soon experience improvements. Cereals help strengthen the heart muscles, support brain function, and also improve the condition of joints.
By including cereals in your weekly diet, you can easily reduce your weight, since cereals have the property of quickly saturating the body. But don't consume it too often or too much, otherwise you may have the opposite effect.
Who can be harmed by couscous?
- People who are allergic to cereals and their derivatives;
- Those suffering from diabetes and thyroid problems – before introducing cereal into the diet, you should seek advice from your doctor;
- Having a high degree of obesity. It is advisable to consult a nutritionist about this.
How to prepare couscous
If you use store-bought couscous, it is easy to prepare:
- Pour a glass of cereal into a container;
- Pour the amount of boiling water indicated on the package;
- Let it brew for 5 minutes, covered;
- Add salt and butter to taste, stir.
That's it, the delicious dish is ready. You can also boil the couscous in boiling water for a couple of minutes instead of steaming it. Adding cinnamon will give the dish a great flavor.
You can prepare this cereal yourself. For this you will need semolina, flour and water.
- Take a large flat dish and pour an even layer of semolina onto it;
- Moisten the cereal with water with a little salt and sprinkle with flour;
- Roll the mixture into balls by hand;
- Let them dry.
Steamed couscous tastes best. There is a special dish for this - a borma, which is a container with another bowl with holes inserted into it. You can use a double boiler.
It is in two-tier containers that the most aromatic and delicious couscous is obtained, due to the fact that the meat is stewed in the lower container, and the couscous is soaked in the resulting steam in the upper container. But even in a slow cooker, this cereal can be cooked adequately.
Delicious dishes with couscous grains: recipes with pictures
Couscous with pork in a slow cooker
How to cook:
Place the meat, cut into medium-sized pieces, into the main bowl of the multicooker;
Pour water so that it covers the meat by about 1-2 centimeters;
Add finely chopped garlic, coriander, salt, stir;
Set the “quenching” mode by setting the timer to 30-40 minutes (there are multicookers where the minimum time is an hour, then set it to minimum, and then after the previously specified time, turn off the device);
While the meat is stewing, grate the carrots on a coarse grater and fry them with the onions in a frying pan until half cooked;
After the allotted time, add the fry to the meat and stir. Sprinkle the cereal on top, no need to stir;
Close the multicooker and set the “Steam” program, turning on the timer for 5-10 minutes;
After time has passed, the dish is ready. You can enjoy its taste.
Couscous side dishes
As a side dish, couscous is a truly versatile grain. The thing is that the taste of couscous itself is not very expressive, so it can be combined with almost any combination of products.
The most popular side dishes with couscous are combinations of cereals with various vegetables. In addition to the already mentioned carrots and onions, you can use other additives.
Quick side dish recipe
This dish is simply ideal for preparing dinner in a very short time after a busy day at work.
- 1 cup couscous;
- 1 package frozen trail mix (preferably one with green beans, carrots and corn)
- Salt and spices to taste;
- Sunflower oil.
How to cook:
- Pour a small layer of oil into the pan;
- Pour in the packet of mixture, cover and simmer for about five minutes, stirring occasionally;
- Then pour the required amount of water (indicated on the package with the cereal) into the frying pan, over the vegetables, and bring the water to a boil;
- Then pour in the cereal and cover the pan with a lid. Turn off the heat and let the cereal brew. If you want to have a crumbly side dish, then the couscous must be stirred periodically with a fork.
The quick dish is ready!
Couscous with cheese and tomatoes
Another option for quickly preparing a side dish.
- 250 g couscous;
- A couple of large tomatoes;
- Cheese (Parmesan) – 100 g.
Cooking:
- Prepare the couscous base by steaming as directed on the package;
- Add finely chopped tomatoes, stir;
- Sprinkle grated cheese on top of hot couscous.
This side dish is suitable for any type of meat.
On a note
In general, couscous goes well with any vegetables, it will be especially good with zucchini and onions, but others will also make a worthy company for it, delighting you with an interesting taste.
Couscous goes very well with dried fruits and nuts. Dried fruits will need to be doused with boiling water first.
Mint, thyme, basil, marjoram, oregano and thyme - these herbs will complement the cereal very well and give it an unforgettable aroma and taste.
As a side dish, couscous goes well with any meat and fish.
So you have learned what couscous is, how and with what to cook it. Therefore, next time, do not be afraid to buy this cereal, but feel free to take it and delight yourself and your loved ones with new and tasty dishes.
Feel free to experiment, because this cereal can be combined with many foods, so in any case you will end up with a delicious dish. And the fact that couscous can be prepared very quickly gives it a huge advantage, because very often it turns out that there is no time to stand at the stove or there is simply reluctance.
This quick dish will not only fill you up for a long time, but will also enrich your body with essential vitamins and minerals.
Perhaps, when you come across fine-grained couscous (or couscous) on sale, you hesitantly turn it in your hands, not knowing what kind of grain it is and how to cook it. It's time to get acquainted with this already quite popular product from African cuisine. At its core, it is a cereal prepared in a special way from ground grains of wheat, barley or rice, which very rich in nutrients. The simplicity and ease of preparing couscous in most original recipes makes its use even more attractive.
Kitchenware: a wide saucepan with a lid, a cutlery set of knives, spoons and forks, a wooden spatula, medium bowls and plates for ingredients, a convenient flat dish for serving.
Ingredients
How to choose the right ingredients
- To simply and tasty prepare healthy exotic dishes from couscous according to ready-made recipes, they prefer its variants from durum wheat or from high quality barley and rice.
- Its composition is strictly limited to cereals and water.
- It is advisable that its packaging be sufficiently airtight, as it quickly absorbs moisture and foreign odors.
- Quality product must be packed in thick paper packaging.
Step-by-step preparation
Recipe video
With this video, we invite you to join the wonderful Moroccan cuisine and prepare couscous with vegetables and chicken according to the classic oriental recipe. An unusual combination of ingredients such as vegetables, meat, spices, honey and citrus fruits gives the dish an amazing and unique taste.
For cooking 4 servings required in a slow cooker 20 minutes.
Kitchenware: multicooker, cutting board, silicone or wooden kitchen spatula, large glass, dish or serving plates, vegetable knife, small bowls for ingredients.
Ingredients
Step-by-step preparation
Recipe video
If your multicooker is temporarily stagnant in your kitchen, then this video of preparing a bright oriental dish with vegetables is just for you. In just a few minutes you will prepare a hearty breakfast with a delicate and aromatic taste.
- According to nutritionists, for preservation in cereals maximum beneficial mineral and vitamin composition It's best to steam it.
- To use a simpler option for cooking fine-grained couscous, just pour boiling water over it in a saucepan, cover tightly with a lid and leave for 5-7 minutes. Beat gently with a fork until fluffy and then fill with ingredients.
- For the crumbly and hard version, take 1 glass of cereal and 1 glass of water, and for a softer version - 2 glasses of water.
- The first option is suitable as an addition to fresh vegetable salads with herbs, and the second - more like a tender and flavorful side dish for all kinds of meats, fish and vegetable dishes.
- Its coarse-grained version, ptitim, is cooked as a side dish in a similar way to rice. Pour in water in a ratio of 1 to 2, bring to a boil and cook over very low heat for about 15 minutes.
- The right taste is provided by cold-pressed olive oil, which is healthy in composition.
- Tightly packaged store-bought product, can be stored at room temperature for no more than a year, and brought from Arab countries - about two months.
Now, having become more familiar with couscous, and already knowing what it is, it is worth discussing in more detail the specific benefits and possible harms of this cereal if consumed frequently. Due to the high content of beneficial minerals and B vitamins, its regular consumption reduces cholesterol, the risk of vascular diseases, the development of diabetes and improves the general condition of the body. Helps cope with intestinal and joint problems, strengthens the heart and improves cerebral circulation.
If you periodically diversify your diet with this dish, then It is quite possible to control excess weight. But due to the high calorie content of the product, you should not overeat it, as this leads to gaining extra pounds. Its frequent use with hot spices also does not contribute to health. Diabetics should be very careful when including it in their diet, and people with gluten intolerance should not use it at all.
How to serve a dish and with what
It is very popular when served in combination with fresh, fried or grilled vegetables, which fill it with a juicy and rich taste. It is perfect as a side dish for green peas, asparagus, eggplant, sweet peppers and zucchini. Fans of vegetarian dishes will be pleased with the recipe, which, together with couscous, has a lot of useful properties and a delicate delicate taste. Thyme, mint, basil, marjoram and thyme perfectly complement the cereal with an unforgettable aroma, and dried fruits and nuts fill it with a special taste.
Just like, it is ideal for any types of meat and fish. Following national characteristics, they place it on an ordinary clay dish, garnished with fresh herbs, almonds or cinnamon, depending on the filling.
For beautiful portion serving, couscous can be given an original stable shape, serving it both hot and cold with or without various seasonings.
Other possible options
Couscous is simple created for various culinary experiments, since it cooks very quickly, it goes well with any food, easily absorbing their taste and aroma. Tender and aromatic, it can replace rice, pasta and other cereals as a side dish.
In addition to the most common options with chicken, vegetables, and fish, there are also a lot of exotic recipes from this product, gradually immersing us in the atmosphere of Arab cuisine. There it is traditionally eaten with lamb, camel or lamb meat. They fill salads, puddings, put them in soups, and use them as a filling for pies and stuffing. It is very popular as a sweet delicacy, prepared from fresh and dried fruits with honey, sprinkled with grated nuts, sugar and cinnamon.
Even if you were little familiar with couscous before or have only come across this dish in a cafe, then with the help of our recipes, be sure to cook it. The curious combination of ingredients used in this exotic dish will amaze you with an unexpected bright taste and will serve as an impetus for bold culinary experiments. Therefore, as always, we are waiting for your feedback after cooking this recipe, as well as new suggestions with your variations of this Mediterranean delicacy.
A very tasty and healthy (albeit exotic) side dish is couscous. There are a variety of recipes for preparing the dish, including those with the addition of numerous oriental spices and vegetables. Couscous can be part of salads and even desserts. Every housewife should definitely try to prepare such a treat.
Many readers are interested in the question about couscous - what kind of grain is it? Recently, it has gradually begun to gain popularity among Russian housewives. Couscous is both the name of a certain grain and a side dish that is prepared from it. Since ancient times, women have been involved in the production of such products. They rolled miniature balls from semolina particles, which were first sprinkled with warm oil or salted water. It was only in the mid-20th century that couscous production began on an industrial scale. Today it is prepared, including from barley, rice, and durum wheat.
Most often, couscous is chosen as a side dish. According to the method of its preparation, it is similar to rice. And among the main advantages of this product, culinary experts note its excellent compatibility with any meat, fish, mushrooms, cheeses, spices, dried fruits, fresh fruits and vegetables. Plus, the couscous soaks up the sauce quickly.
It should be noted that the product contains many vitamins and beneficial elements. Therefore, every gourmet should prepare such a side dish at least once. It will probably stay in the cookbook for a long time.
How to cook couscous correctly - a quick side dish recipe
As a side dish without any additional ingredients, couscous is very quick and easy to prepare. To do this you need to take: 120 g of cereal and 2 times more water, 1 pc. onions and carrots, a pinch of salt and curry, 60 ml of soy sauce.
- The cereal is poured into a pan, salted and seasoned with curry. After thorough mixing, pour boiling water over it and leave to swell under the lid for 15-17 minutes.
- While the couscous is soaking, you should do the vegetables - finely chop the white onion and grate the carrots on a coarse grater. Both products are fried in oil until soft.
- After adding soy sauce to the pan, the ingredients are simmered for another 7-10 minutes.
- All that remains is to add the swollen couscous to the vegetables and stir the dish.
To present a treat beautifully to the table, you should first compact it into a round bowl, and then carefully tip it onto a flat plate. The resulting mound is decorated with finely chopped fresh herbs on top.
With vegetables and chicken fillet
The cereal in question goes well with poultry and vegetables. It is best to take chicken fillet (350 grams) for such a dish. And also: 230 g of cereal, 2 large tomatoes, 2 onions and carrots each, a small bunch of fresh parsley, a pinch of ground cinnamon and salt, 450 ml of clean water.
- Couscous is poured with boiling water and infused for 5-7 minutes. There is no need to cook it.
- Vegetables are washed, peeled and cut in convenient ways.
- In any refined oil, the onion is first fried until transparent, after which carrots and tomatoes are added to it. Together, the ingredients are cooked over maximum heat for 2-3 minutes with constant stirring. By this time, the tomato slices should have lost their shape.
- The vegetables are transferred to a separate bowl, and small pieces of chicken fillet are fried in the remaining oil. Salt is added to the meat.
- Return the vegetables to the pan, add water, add cinnamon and salt to taste. Cook the ingredients together for a couple of minutes.
- All that remains is to pour the couscous into the container, turn off the heat, cover the pan with a lid, and leave it on the stove until the liquid is completely absorbed into the cereal.
Finely chopped parsley is added to the finished dish immediately before serving.
How to cook in Moroccan style?
This version of the dish involves the use of a large number of vegetables and oriental spices. Among them: 2 pcs. radishes, turnips, tomatoes and onions, 4 pcs. carrots and small zucchini, half a kilo of pumpkin, a bunch of coriander sprigs, a pinch of ground ginger, turmeric, black pepper, salt. You will also need to take 750 g of any meat and cereal, 130 g of soaked chickpeas, oil, water.
- Large pieces of meat, coriander, salt, all the spices and onions cut into rings go into the pan. A small amount of water is added to the products and they are simmered for 12-15 minutes.
- The tomatoes are scalded with boiling water and the skins are removed.
- The couscous is poured into a wide plate, poured over with vegetable oil and ground with this liquid ingredient.
- Add 1 tbsp to half a liter of warm water. coarse salt. The latter should dissolve well in the liquid.
- The scattered cereal should be gradually poured with salt water, and the couscous should be ground (as in the case of butter). It should be completely saturated with liquid.
- Steamed chickpeas go into a pan with meat. More water is added to the products.
- The grains, soaked in salt water, are steamed. Then it is scattered again on the table, gets rid of lumps and sprinkled with warm liquid. The procedure is repeated three times. After each steaming, the volume of the cereal will increase.
- All vegetables, chopped and peeled into large pieces, go into the pan with the meat and chickpeas. Salt is added to the container to taste, and a new portion of water is also poured. Cook the ingredients together until the vegetables are cooked.
- Couscous steamed three times is poured onto a wide plate. Its entire surface should be poured with sauce from the pan. After this, meat is placed in the middle of the dish directly on the grain, and pieces of vegetables are placed around the edges.
This treat will become a complete lunch or dinner.
Salad with couscous
The cereal under discussion also goes well with fresh vegetables in salads. For example, with cucumbers (3 pcs.) and sweet red pepper (1 pc.). In addition to vegetables, you need to take: 2 sprigs of fresh basil and the same amount of cilantro, 80 g of couscous, 1 tbsp. apple cider vinegar, 2 tbsp. freshly squeezed lemon juice, salt, olive oil.
- Sweet peppers and fresh cucumbers are cut into small cubes. The first vegetable can also be taken pickled.
- The greens are finely chopped with a sharp knife.
- Couscous is poured with boiling water for 15 minutes, after which a couple of teaspoons of oil are added to it.
- All products are laid out in a deep bowl, salted, and poured with a mixture of lemon juice and vinegar. At the very end, a small amount of olive oil is added to them.
The treat is served chilled.
In Spanish
The dish, prepared according to a traditional Spanish recipe, always includes olives. And instead of water, it is best to take beef broth (450 ml). You will also need to use: 1 bell pepper, 1 tbsp. cereals, 470 g of minced beef, half a white onion, 2 garlic cloves, half a glass of olives, a pinch of salt, ground cumin and dry thyme leaves.
- A glass of water is brought to a boil, after which the fire is immediately turned off and the couscous is sent into the pan.
- The minced meat is fried in oil until half cooked. During the process, you need to cut it into small pieces with a spoon.
- Chopped onions, garlic, salt and all seasonings are added to the frying pan with the meat. The ingredients are fried together for a couple of minutes.
- Beef broth is poured into a container with meat and vegetables, and thinly sliced olives are added. After about 5 minutes, add more bell pepper cubes. You need to simmer the mass until the amount of broth in the pan is reduced by approximately 2 times.
- The soaked couscous is transferred to a deep bowl and slightly loosened with a fork. It is topped with a mixture of ingredients from the frying pan.
Before serving, the dish should sit for 10 minutes so that the cereal has time to soak well in the hot sauce.
Couscous with pork - step-by-step recipe
If the cook is not concerned about the calorie content of the dish, then he can prepare a hearty treat of couscous with pork and tomato juice. To do this you will need to use: 350 g of meat (pulp), 2 small onions, 1 tbsp. cereals and the same amount of water, 350 ml of tomato juice, oil, salt, spices.
- The onion is cut into small cubes and fried in oil until soft.
- Thin strips of pork are sent to the vegetable. Together, the products are cooked until an appetizing crust appears on the meat.
- Tomato juice is poured into the container, the mixture is salted and peppered, covered with a lid and brought to a boil.
- Then you can reduce the heat and simmer the future gravy over low heat for 25 minutes.
- A pinch of salt is added to the couscous, after which the product is poured with boiling water and covered with a lid.
- After 5 minutes, the cereal is loosened with a fork and poured into the pan with the cooked meat.
- After stirring, the dish can be removed from the heat.
The treat is served with fresh or pickled vegetables.
Garnish with baked tomatoes
It is best to use cherry tomatoes for this dish. In addition to miniature tomatoes (2 tbsp.), You will need to use: 2/3 cup of cereal, 60 g of roasted pine nuts, lemon zest and juice, 60 ml of olive oil, a small bunch of fresh mint, salt, pepper. The following describes in detail how to prepare such couscous with vegetables.
- The tomatoes are folded in one layer in any heat-resistant form, poured with a tablespoon of olive oil and sent to a well-heated oven until softened.
- The cereal is poured with boiling water and left for 8 minutes.
- Tomatoes (along with the juice formed during baking) are placed in a container with swollen couscous. Nuts, the remaining oil, finely chopped mint, lemon zest and juice, salt, and any selected seasonings are also added there.
After mixing, the dish is immediately served to the table.
Delicious and simple recipe for a slow cooker
It's very easy to cook couscous in a slow cooker. The device must have a “Soup” mode. In addition to cereal (1 multi-glass), you need to take: 2 times more water, 1 pc. onions and carrots, 70 g butter, a pinch of salt.
- After chopping, onions and carrots are cooked in the “Frying” mode in butter until soft.
- Salt is poured into the container, water is poured in and the “Soup” program is turned on.
- Immediately after the liquid boils, you can add couscous to the bowl, switch the device to the “Warming” mode for 17 minutes and close the lid.
- After the specified time, the treat will be completely ready.
