Couscous. Couscous is a North African dish made from tiny steamed balls of semolina flour. It is actually a type of pasta. Couscous is a versatile crushed durum wheat semolina ingredient that can add elegance to any dish.
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.
Couscous (from the Berber word k'seksu ) is the staple product of North Africa and the national dish Couscous spread from this area, where it originated, to Libya, Mauritania, Egypt, and sub-Saharan.
You can have Couscous using 12 ingredients and 7 steps. Here is how you cook that.
Ingredients of Couscous
- Prepare of Couscous.
- You need of Green beans.
- It's of Carrot.
- It's of Cucumber.
- Prepare of Eggs.
- Prepare of Seasonings.
- Prepare of Spices.
- It's of Oil.
- You need of Onion.
- You need of Pepper/ chilli.
- You need of Green pepper.
- Prepare of Meat/ fish.
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. Couscous, a small type of pasta, is made from crushed and steamed durum wheat. North Africans use couscous the same way many cultures use rice.
Couscous instructions
- Make a paste with your pepper and onion.
- Dice your carrots and cut the green pepper, onion, green beans and set aside.
- Fry your paste, then add the carrots, beans and pepper for few min.
- Pour water(it should be measurable).
- Allow it to boil, pour une couscous.
- Cover it, and lower the flame.
- After 3min, your meal is ready 😋.
It is popular in Morocco, Algeria, Tunisia and Libya. Couscous is a popular side dish that is common in North African and Middle Eastern cuisine. It is made from small granules of semolina (pasta) and often accompanies meat, vegetables, or stew. 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.