It can be seen as rice, but is actually a kind of pasta. And as simple as it looks, how to cook couscous is simple too.
A staple in North African countries and a popular dish in the Middle East, couscous is beginning to gain popularity in other parts of the world. Traditionally prepared steamed, pre-packaged couscous also available, which is prepared by simple boiling in water. Once that has been boiled, it is covered, away from heat and let sit, and after five minutes, is ready to serve. Couscous is very versatile because it can be served in a number of ways: as a side dish such as salads, soups or stews, as a dessert when mixed with fruit and nuts, or even cakes. There are many ways to cook the couscous, and do not take much time to prepare.
Taking ten minutes to cook traditional Moroccan couscous is prepared by first firing a cup of orange juice (or any other fruit juice) ½ cup water in small saucepan. In another pan, a teaspoon of cinnamon and 1 / 4 cup each of raisins, almonds silver and seeded, chopped dates, sauté for two minutes in a half cup of water. The boiled juice and a cup of cooked couscous mix instant later, and the dish is ready.
Couscous salad is usually prepared a day before serving and, of course, is served cold. The preparation starts with two cups of boiling water, two tablespoons of vegetable oil and 1 / 4 tsp turmeric, cinnamon and chopped ginger in a pan, 1 quart, then moved in two cups of couscous and 1 / 2 cup raisins. The heat is turned off, cover the pan and let it rest for about fifteen minutes. Then the mixture is moved to a large bowl, along with a cup of chopped zucchini, 1 / 2 cup chopped carrot, 1 / 2 chopped green onion, 1 / 4 cup each red pepper pieces and green, and a fifteen-ounce can of drained chickpeas. Meanwhile, three tablespoons vegetable oil 1 1 / 2 tablespoons lemon juice and some salt mixed in a small bowl. This is poured over the couscous salad, mixing well to break lumps, covered and refrigerated overnight, eight hours at least. The salad is best served lined with lettuce leaves and sprinkled with a half cup of chopped almonds.
For dessert, here’s how to cook the couscous cake with chocolate cream. First, 2 to 1 / 4 cups water, 1 / 4 cup cocoa, 1 1 / 4 cup sugar Sucanat (cane sugar) and a cup of couscous mix in a saucepan over low heat for ten or fifteen minutes until thickened. A spoonful of vanilla is added to the mixture and stirred. The resulting mixture would be divided into a nine-inch springform with a removable face. Then, ten ounces of chocolate is melted in a double boiler, or is not readily on hand, boil water in a saucepan and place chips in a metal bowl held above the steam. The chocolate is mixed in a blender, first with the tofu, and later with maple syrup. This would then pour over the couscous, which is cooled for about two hours before serving.
Couscous has proven to be a miracle food, under the many ways you can be prepared. When one knows how to cook couscous, it’s like knowing how to cook a full meal.
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