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 cook Couscous using 10 ingredients and 12 steps. Here is how you cook it.

Ingredients of Couscous

You need 2/3 cups of couscous.
Prepare 3 spoons of vegetable or olive oil.
Prepare of Meat stock.
It's of Sausage.
Prepare of Bell peppers.
It's 1 of red onion.
You need 2 spoons of cooking butter.
Prepare of White pepper.
You need 3 pieces of scotch bonnets.
It's 1 table spoon of turmeric powder (optional).

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 step by step

Heat up meat stock if you are using a left over one if not make sure it’s straight from the stove after boiling your meat or chicken.
Sieve anything that might be in your stock.
Put your couscous in a bowl and add your meat stock and your butter.
Stir and cover with a tight lid and leave for 5-7 minutes.
Heat up your pan and add your oil.
Dice up red onions and pour in your heated pan and stir (make sure your pan is on low heat at this point).
Add your veggies into your pan and stir evenly.
Add a table spoon of white pepper.
Add your sausages.
Add your couscous and stir evenly.
Cover your pan and leave it to cook for 2-3 minutes.
Bon appetite!.

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.