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Video: Couscous Dishes
Couscous is a traditional North African cuisine made from the cereal of the same name with meat, fish, vegetables and fruits.
Couscous is made from wheat flour or semolina. Traditionally, only women are involved in the preparation of couscous. Cooking couscous groats is a complex process that requires certain skills and perseverance.
Semolina is poured into a metal concave dish, which is slightly sprinkled with water, sprinkled with flour and small balls roll out of it. The balls are sifted through a sieve, dried in the sun and this process is repeated several times.
The size of the couscous balls can vary from 0.5 to 2 mm, the most common being 1.2 mm.
Manual production of couscous is still preserved in some countries of North Africa; in Russian grocery stores you can buy this cereal, which is made in an industrial setting and is a semi-finished product that can simply be poured with hot water and it will be ready.
In their homeland, couscous is cooked in a special dish - couscousir, which is a primitive steamer. In the lower part of the couscousir, meat, vegetables or fish are cooked, and in the upper part, couscous is prepared under the influence of the released steam.
Since couscous is made from wheat, it contains a lot of vitamin B5, which is useful for maintaining the overall vitality of the body. The calorie content of dry couscous is 376 kcal.
Not so long ago, few people in our country heard about this cereal, but having the opportunity to travel around the world, Russians have tasted this delicious dish and cereals for it can now be purchased in almost every supermarket.
Couscous is added to salads, prepared as a side dish and main course.
Couscous, tomato and olive salad
Delicious, light and healthy salad that is quick and easy to prepare.
Couscous - 250 gr.
- Olive oil - 1 tbsp l.
- Butter - 1 tbsp l.
- Tomatoes - 2 pcs.
- Basil - 7-10 leaves
- Salt to taste
- Canned artichokes or olives - 4-5 pcs.
- Lemon juice - to taste
Prepare couscous according to the recommendations on the package or based on your own experience. Boil 350 gr. water, add salt and olive oil. Pour couscous into boiling water, remove from heat and let stand for a couple of minutes. Add butter and stir well. Leave the finished couscous to cool.
Pick up basil leaves, tomatoes and artichokes or diced olives and mix with couscous. Season everything with lemon juice.
Flol tomato soup
Flol are small balls made from couscous.
Beef - 400 gr.
- Couscous - 1/4 cup;
- Flour - 1 glass
- Onion - 1pc.
- Ghee - 1 tbsp l.
- Tomato paste - 1 tbsp l.
- Fresh spinach - 200 gr.
- Salt to taste
- Pepper to taste
Wash the beef, remove the films and tendons, put it in boiling water and cook for about an hour or a little more, until the meat becomes tender.
Then take out the meat, cut it into small pieces, strain the broth and pour it back into the pan.
Boil the couscous according to the instructions on the package. Add flour to the finished couscous and knead, adding water, until a thick dough is obtained.
Roll the dough into balls the size of a large cherry.
Chop the onion and sauté it in ghee until golden brown, then add the tomato paste and simmer for a while.
Bring the broth to a boil, dip the meat, onion with tomato paste, coarsely chopped spinach in it. Season with salt and pepper to taste. Cook for 5 minutes, then add the couscous balls and, after they float, remove from heat.
The soup is ready.
It is best to use lamb for this dish, but if not, then chicken will do. Some of the ingredients of this dish may seem a little complicated to you, but experienced housewives can always replace them with something more familiar, which will make this exotic dish even more delicious.
Chicken or lamb - 900-1200 gr.
- Carrots - 3 pcs.
- Rutabaga - 1 pc.
- Onions - 1 pc.
- Leeks - 1 pc.
- Garlic - 3-4 cloves
- Salted lemon - 1 pc.
- Boiled or canned chickpeas - 1 tbsp. l.
- Garam massala - 1 tsp
- Olive oil to taste
- Couscous - by eye
- Salt to taste
Fry the meat in olive oil and put it in a cauldron or saucepan with a thick bottom.
Fry finely chopped onion and garlic in the remaining oil. Add 2-3 tbsp. l. water, let it boil and pour the resulting sauce into the meat.
Add to the meat: coarsely chopped carrots, finely chopped rutabagas, leeks. The broth should completely cover all the products, if it is not enough, then you need to add a little water.
Finely chop the salted lemon and add it to the meat and vegetables, salt and add spices. Cook over low heat for 40 minutes, or as long as it takes for the meat to soften. Then add chickpeas to it and let it brew for 7-10 minutes.
Prepare couscous according to the recommendations on the package. Put the couscous and meat on the plates, drizzled with sauce.
Enjoy your meal!
On our site you will find many other recipes, including those from couscous, which can also be served with a lean table, since couscous goes well with stewed vegetables. This exotic dish, easy to prepare, will brighten up your family's diet and bring a touch of exoticism into everyday life.
Author: Vira (specially for Calorizator.ru)
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