Couscous. Recipe for a simple yet delicious meal

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Couscous is a common dish in East Africa and the Middle East. It is made mainly from semolina. It can also be finely ground wheat or barley groats. Couscous dishes, the recipes of which we will give below, have an identical name, often with a mention of a secondary component. It can be vegetables, mushrooms, fish, meat, seafood and even dried fruits. This dish is traditional for the Maghreb countries. Cook it in broth or water. Couscous, the recipe for which does not require cooking, is made simply and quickly. It is enough to grate the grains with butter, pour hot liquid and leave for a few minutes under the lid. The second cooking method is steaming. It is traditional. As a result, couscous is more crumbly. Basically, we sell ready-made semi-finished couscous (the recipe is identical to the first one). Add a little lemon juice - and we have a wonderful side dish ready. In this article, we'll show you how to make your own couscous. Recipe with photo and detailed description can be found below.

First, let's make a green salad with couscous - Tabbouleh. We need two hundred grams of couscous, parsley, iceberg lettuce leaves (about one hundred grams), mint and green onions in equal proportions, two tomatoes, the same amount of sweet peppers and cucumbers, as well as olive oil, lemon juice and spices to taste. In this case, we are steaming couscous. If you have a steamer, great! But in the absence of such, you can build a steam bath and cook on it (cooking time is about 20-30 minutes). You can simply pour half-cooked couscous with hot water or broth.

Stir thoroughly with a spoon. Then it should be kneaded with your hands to make the couscous loose. Sprinkle everything with lemon juice, mix. Finely chop the greens, cut the vegetables into small cubes, and you can simply tear the lettuce leaves. We combine all the components, s alt, pepper and season with a mixture of olive oil and lemon juice. Done!

The next dish is sweet couscous. The recipe is pretty straightforward. So, let's take five hundred grams of couscous, one hundred and fifty grams of raisins, butter - fifty grams. Sugar, ground cinnamon - to taste. Steaming couscous again. Put the raisins in water in advance so that they swell. Then add oil to couscous and mix with raisins. Then sprinkle with cinnamon and sugar. You can replace the latter with honey. Mix and serve. Bon appetit!

Couscous, the recipe of which we will give below, is a completedish. We will need 250 g of couscous, 300 ml of broth, 2 zucchini, 1 eggplant, 1 sweet red pepper, red onion - 1 piece. And also 4 cloves of garlic, 300 ml of olive or sesame oil, fresh mint, s alt and pepper to taste, 1 tsp. cumin and juice of one lemon. Cut the zucchini, onion and eggplant into rings, sprinkle with s alt so that they release the juice, and then rinse. Pepper cut into cubes. Mix two tablespoons of oil with finely chopped garlic, onion rings and cumin. Preheat the oven to two hundred degrees and bake the vegetables for about twenty minutes. Pour hot vegetable broth over couscous and leave covered for ten minutes.

Meanwhile, mix the remaining oil with chopped mint, garlic, zest and lemon juice. Pour the prepared vegetables with the resulting sauce, and then spread them on the couscous. This dish can be varied by adding minced chicken. Ready minced meat or finely chopped chicken fillet, s alt, pepper, sprinkle with lemon juice. Let marinate for ten to fifteen minutes. Then fry over high heat until golden brown. Simmer under the lid for twenty minutes - ready!