Couscous. From Wikipedia, the free encyclopedia. traditional Maghrebian dish. 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 (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. 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 is a versatile crushed durum wheat semolina ingredient that can add elegance to any dish. Cooking instant couscous is similar to preparing pasta, in that is uses the boiling method. Vous pouvez cuisiner Couscous utilisation 19 materiaux et 9 etape. Voici comment faire Couscous cest bon.

Ingredients Couscous

Vous devez 400 g graine de couscous.
Preparer 1/4 L d'eau.
Vous devez 1 c.à.c de sel.
Preparer 20 g beurre.
Vous devez 3 c.à.s d'huile.
Vous devez Sauce.
Preparer Quelque morceaux de viandes.
Preparer 1 courgette.
Preparer 1 carotte.
Preparer 1 navet.
Preparer 1 c.à.c de sel.
Preparer 1/2 c.à.c de poivre noir.
Vous devez 1 c.à.c de paprika.
Vous devez 1/2 c.à.s de tomate concentrée.
Preparer 1 c.à.c de gingembre moulu.
Preparer 2 L et demi d'eau.
Vous devez 1 oignon.
Preparer 5 c.à.s d'huile.
Preparer 100 g poichiches.

Filling, fast, cheap and healthy, what's not to love about couscous? Try spicing up this classic after-work staple with recipes for exotic vegetable tagines to herby salmon and couscous parcels. 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.

Etapes Cuisiner Couscous

Lavez les graines de couscous et mettez les dans une passoire.
Mettez les dans un grand saladier ajouter 3c.a.s d.huile et 1 petite cuillère de sel.
Mettez à évaporé dans la couscousière.
Remettez dans le saladier cette fois ajouter l'eau et remettez à évaporé.
Pendant ce temps préparé la sauce dans une cocotte ajouter l'huile, la tomate et la viande.
Après 5 min versé l'huile, les épices, la tomate concentrés,l'oignon et 1demi verre d'eau et laissez mijoter 10min.
Après 10min ajouter la totalité de l'eau, les légumes et les poichiches.
Versé le couscous dans une assiette et ajouter 20g de beurre.
Décorer à votre façon et c'est terminer.

It is popular in Morocco, Algeria, Tunisia and Libya. 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. This versatile fast food is an essential storecupboard staple - just soak it in hot water and in ten minutes you'll have an accompaniment to meat, fish, cooked vegetables or tagines. Couscous is a popular side dish that is common in North African and Middle Eastern cuisine.