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 7 ingredients and 3 steps. Here is how you cook that.
Ingredients of Couscous
- It's of Couscous.
- It's of Vegetable oil.
- It's of Eggs.
- Prepare of Scotch bonnet.
- Prepare of Onions.
- It's of Irish potatoes.
- You need of Seasoning.
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
- Ina pot,add oil +couscous add boiled potatoes and a little water to make the couscous a little bit cooked.
- Add your onions and pepper in heated oil then add your scrambled eggs +seasoning.
- Add your couscous in the eggs and add a little water to make it well cooked.
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.