2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
More recently, couscous was considered the property of the poor and the food of the poor. But what usually raises demand and introduces a product into fashion, if not the passion of Europeans? So the exotic golden porridge migrated from the Maghreb culture to the plates of culinary gourmets of the Old World. The price of it has increased at least five times, although production volumes have not decreased. So, surprising and contrasting couscous continues to gain popularity. It is now served in high-end restaurants as a special side dish.
Couscous is considered a national dish in countries such as Morocco, Tunisia, Libya and Western Sahara. She was revered by Muammar Gaddafi, and the name itself comes from the Arabic "sex", in translation - "rounded", or "roll". What is this culture used for? Perhaps the most common dish is porridge with vegetables, to which fish is added, sprinkled with lemon juice, chickpeas, and mint. It is used with pita bread and various sauces. It was couscous with vegetables that Europeans fell in love with.
There is a more pleasant side: it turns out that this product is not only tasty, but also he althy. It contains much more potassium than in the same buckwheat - which means that a portion of couscous is simply necessary to maintain the work of the heart. It also contains iron and magnesium. And the saturation of cereals with protein andcomplex carbohydrates provides peace of mind for those who follow the figure. Well, the best part: thiamine, which is part of couscous, is the best natural antidepressant. So, I ate porridge - and it became fun!
How is couscous prepared? There are several ways:
- Meat is steamed in a special dish like a double boiler, only homemade, and couscous is saturated with aromas and spices in the upper container. But this is a traditional Moroccan rite, inaccessible in our ordinary life;
- Russian method: take a colander and wash the cereal. We leave it in a container with holes, which we place in a saucepan, for example, over vegetable soup. It turns out that you are preparing the first dish, and at this time the cereal swells and absorbs moisture;
- you can not fool yourself and pour boiling water over it, then wrap it up and let it brew. After ten minutes, remove the lid, add oil and spices. By the way, if you add honey to couscous dishes, you get the traditional Arabic delicacy masfouf.
What else can you learn about him? It turns out that couscous in its composition is half semolina, half millet. It is used both whole and cut. In the country of Senegal, they even invented a special dish for eating this product - couscouskire. Actually, it resembles a double boiler from the top and bottom.
This cereal tastes very tender and much more pleasant than boring pasta with rice. At the same time, cold couscous is used in salads, as well as forbreading cutlets and cooking puddings, added to the soup. To buy it, just go to a supermarket or a specialized department in the market. It is better to pick up cumin, chili, garlic from spices and cook burning harissa from them. Couscous will cost no more than wild rice, chickpeas or mung bean, and will bring pleasure to the whole family who misses the original side dishes.
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