Couscous. 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 is a North African dish made from tiny steamed balls of semolina flour. It is actually a type of pasta.
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 has to be one of the most underrated ingredients in the kitchen. You can cook Couscous using 5 ingredients and 3 steps. Here is how you cook that.
Ingredients of Couscous
- Prepare 1 Tasse of Cousous.
- It's of Salz.
- It's of Butter.
- Prepare nach Belieben of Gemüse.
- It's of Vinaigrette (im Rezept „Salade Nicoise“).
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. It is popular in Morocco, Algeria, Tunisia and Libya.
Couscous instructions
- 1 Tasse Couscous in eine Schüssel geben mit ein wenig Butter und Salz. Kochendes Wasser hinein leeren, sodass es ca. 1 cm überdeckt. Lieber etwas weniger Wasser. Deckel darauf legen und 10 Minuten warten. Dann mit einer Gabel schön vermischen..
- Gemüse nach Belieben..
- Vinaigrette im Rezept „Salade Nicoise“.
It's a pasta that originated in the North African region of the Sahara Desert known as the Maghreb. Potential Benefits & Downsides of Couscous. Made from dried durum wheat, couscous is a popular alternative to rice and pasta. Find out where it originates from and how to prepare and cook with it. Couscous often gets forgotten about and honestly, I don't know why.
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