Cous cous is a type of pasta that originates from North Africa. Instead of having noodles or other pasta, couscous is granular – a smaller grain of rice. The best cous is versatile. Once you master the basic recipe for preparing couscous, you can add any number of spices and vegetables to the past to create many dishes< /a>. The couscous is also great for stewing vegetables and meats. The most commonly found couscous in Western supermarkets is known as “instant.” It is easy and convenient. Just add the couscous to the boiling liquid at a ratio of 1:2/3, remove the pasta from the heat, cover tightly and let sit for 5 to 10 minutes. Once the liquid is absorbed, fluff up the pasta with a fork. The ratio of liquid to cous cous varies the dryness of the moisture of the pasta. Water can be used for the liquid, but using stock adds much more flavor. They use vegetables, spices and herbs to flavor the couscous. Before preparing the cous cous, cook in a little extra virgin the desired spices to bring out the flavors. Saute any herbs or toasted nuts before adding to the couscous. Drying herbs should be added to the liquid to allow for rehydration.
recipe 1
Basic cous cous (for use under soup);
2/3 cup stock (vegetable, chicken or beef)
1 cup couscous
Bring a small root to a boil in a pan. Add cous cous, stir and immediately remove from heat. Cover the pan tightly and let the pasta sit for 5-10 minutes, or until the stock is absorbed. Fluff the couscous with a fork before serving. This basic recipe is great to serve under a thick soup.
recipe 2
Cooked pine nut couscous;
1-2 tsp. extra virgin coconut oil
pine nuts
minced garlic
diced mushrooms
onion powder
2/3 cup stock
1 cup couscous
salt to taste
Heating oil in the bottom of a small container. Add the pine nuts, garlic, mushrooms, and onion powder. Cook until the pine nuts turn light brown. Do not cook nuts or garlic. Add stock and bring to a boil. Add cous cous, stir and immediately remove from heat. Cover the pan tightly and let the pasta sit for 5-10 minutes, or until the stock is absorbed. Fluff the couscous with a fork before serving.
recipe 3
Cous when they worship Cous;
½ tsp. tumor
½ tsp. falconry
1/8 cup should be diced
1/8 cup of peas
1 tsp. salt (or to taste)
lenses (optional)
1 tsp. celery
1 cup couscous
2/3 cup stock
In a small saucepan, bring the stock, herbs and vegetables to a boil. Add cous cous, stir and immediately remove from heat. Cover the pan tightly and let the pasta sit for 5-10 minutes, or until the stock is absorbed. Fluff the couscous with a fork before serving.
recipe 4
Cold cous salad (tabboulleh variation)
1-2 diced tomatoes
3 chopped green onions
a cup of celery
1/8 cup mint (optional)
3 tbsp. lemon juice
3 tbsp. extra virgin olive oil
½ tsp. freshly cracked pepper (or to taste)
salt to taste
1 cup couscous
2/3 cup stock
Prepare a basic couscous. Add the remaining ingredients, mix and refrigerate until chilled. July before serving.
recipe 5
Italian cuisine
(Note: the amount of herbs varies according to taste, all herbs are optional).
Basil
Oregano
Thyme
Garlic
Black pepper
Tomato sauce (preferably fresh or roasted, but canned tomatoes can be used)
olives (optional)
Two tsps. oil from olive trees
2/3 cup stock
1 cup couscous
In a small pan, cook the pepper, garlic and tomato with half the olive oil. Add stock and bring to a boil. Add the spices, cous cous, stir and immediately remove from the heat. Cover the pan tightly and let the pasta sit for 5-10 minutes, or until the stock is absorbed. Fluff the couscous with a fork before serving.
