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 7 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Couscous
- You need of Couscous.
- You need of Oil.
- Prepare of Onions.
- You need of Maggi star.
- Prepare of 🌶.
- Prepare of Salt.
- You need of Onga classes.
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
- Ki jajjaga kayan Miyarki kiyanka albasa sai kisa Mai Awuta Idan Yafara Zafi sai kisa kayan Miya Kisoya..
- Idan Yasoyu sai kisa ruwa Daidai kisa kayan hadi..
- Idan yatafasa sai kisa couscous kibarshi for some minute Kisauke..
- Enjoy.
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.