Easiest Way to Cook Tasty Couscous

Delicious, fresh and tasty.

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 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 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Couscous

  1. Prepare 1 pack of couscous.
  2. You need of liver(cooked n sliced).
  3. Prepare of carrot, green beans(chopped).
  4. It's of Green pepper, tatashe (chopped).
  5. It's of Pepper.
  6. Prepare of Peas.
  7. You need of Maggi.
  8. You need of Vegetable oil.

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

  1. In a pot boil water n pour in a bowl, add maggi n oil pour in d couscous n cover. The water should not over power d couscous..
  2. After some minutes flip the couscous with fork it will come out one one. Set aside..
  3. Put pot on medium low heat, add onions when oil is hot..
  4. Add in all the ingredients n stir fry for 15 minutes, then pour in d flipped couscous n stir. Adjust seasoning n stir. Serve hot..

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.