Kusks - one of the main ingredients of Moroccan cuisine. It is also known for us, but for some reason it does not occur to anyone that you can cook dessert from it. But Couscus is like a blank sheet, he will beat every taste. Moroccans stirred it with fruits and fresh mint, and I added fruits and nuts. It turned out something like a warming pudding. Try - and you will understand what kind of multi-zone can be this cereal.
1 Put the Kuragu to the bowl, add the orange and pour with boiling water. Put a small saucepan on the middle fire, pour a couscous and pour milk and 2 tbsp. l. Honey. Bring to weak boil and boil, stirring, 5-7 minutes. If necessary, pizerate some water. And do not digest - the couscous should be rather humid.
2 Meanwhile, pour the pistachio in a dry pan and roam them, periodically stirring until they start to make a fragrance. It takes a few minutes. Closer to the end of the nuts with the remaining honey. Before serving, add to the Kurage (do not drain the liquid!) Half orange juice and move the blender in the puree. If the puree is too thick, pour the juice of the remaining halves of the orange and move again.
3 Spread the sweet couscous on plates, lay on top of a large spoonful of a smoothie of the Kuragi and add a few pistachios in honey. Sprinkle cinnamon and you can try!
Crup Cous Berber origin. For the first time, Couscous Recipe is mentioned in the 13th century in the cookbook of Maghreb (modern Morocco), after which it quickly spreads to Algeria, Tunisia, Libya, Egypt, Syria, Middle East and Mediterranean. Nowadays, Crup Couscous and dishes are popular in the kitchens of a wide variety of countries.
Initially Couscous was considered ideal food for nomadic peoples, for them he symbolized happiness and abundance. In North Algeria Couscous translates as "food", emphasizing the importance of such a product.
Traditionally Couscous is preparing from semolina, which is based on solid wheat varieties. Its peculiarity is that the grains have a diameter of about 1 mm and its preparation is a very complex process that the women were exclusively engaged earlier.
Couscous was prepared from chopped to the state of Wheat Manki with the addition of salt and water. Sometimes other cereals for cooking were used. The semolina croup was wetted with salt water and gradually formed the grains of the desired size, sieved. Then the ready Couscous was dried. Nowadays, the croup is mechanically produced, and the hostess remains only to fantasize to prepare delicious and useful dishes from Couscous.
In each country there are their traditional recipes for cooking Cubus. But the possibilities of this cereals are huge in truth. From Couscus prepare first dishes, side dishes, salads and desserts.
Traditionally Couscous is prepared for a couple, and is served along with stewed vegetables and / or meat, seafood. Sweet Couscous is prepared with dried fruits, honey and nuts. Nowadays, Couscous Crup is very common, which is easily prepared and quickly.
For example, cuss Cuss TM "Zhmanka" in bags for cooking Prepare will not be difficult. Couscous wheat TM "Zhmanyka" Made with crushed wheat solid varieties and crystal clear water. It can be boiled in water for 5 minutes, receiving a clearly required portion of the dish, and at the same time, without spending time on the washing of dishes, because In the sachet of the cereal does not burn. The same sunny-yellow grains of cousa are evenly absorbed by water, increasing in size in size, retain the form and remain crumbly.
Try these dishes from Cous Cousa:
Couscous with vegetables
Ingredients:
- Couscous TM "Zhmanka" 2 bags
- Zucchini 1 pcs
- Carrot 1 piece
- Beet 1 small piece
- Cherry Tomatoes 5 pcs
- Garlic 3 teeth
- Bulgarian pepper 1 pc
- Salt to taste
- Saffron ½ PC
- Petrushka crushed 1 tbsp.
- Olive oil 2 tbsp.
Cooking:
Beets and carrots boil in uniforms to half-year. Give cool, clean and cut into cubes.
Boil cousin in bags.
Cut the bell pepper and zucchini.
Large to cut garlic. Cherry cut in half.
On a hot frying pan with olive oil to fry chopped vegetables.
Add Couscous, Salt, Sprinkle with Saffron.
Stir and prepare on low heat for 5 minutes.
At the end, add greens and mix.
Serve Couscous with vegetables hot, decides with mint leaves.
Sweet Couscous
Ingredients:
- Cuss Cuss TM "Zhmanka" 1 bag for cooking
- Liquid honey 3 tbsp.
- Grapes 1 twig
- Almond 1 handy
- Raisin 1 handy
- Cabinets 1 handful
Cooking:
Raisins Soak in warm water for 15 minutes. Merge water.
Couscous boil in the bag until the cereal takes the entire volume of the package. Purchase to a plate.
Grapes, raisins, almonds and dates put on a preheated frying pan, add honey so that they can be caught.
Add to prepared Couscous and mix well.
Such a dish is well served with black tea.
Bon Appetit!
Couscous (Kuskus) is wheat cereals, which is actively used in the kitchen of North African countries (Morocco, Algeria, Libya, Tunisia). Recently, this cereal is becoming increasingly popular in Western countries - benefit, cuscus Cooking Is not a difficult process.
Historically, the raw material for the preparation of Cubus served millet, but in our time they make it mainly from semolina. For the production of cousa, the semolina collar is sprayed with water, after which they form from the resulting mass of grains. Then these grains are sprinkled with flour or dry semit and siege to separate the too small. The diameter of the grains of the finished cousin is 1-2 mm.
Usually cous plays the role of garnist. It can be served on the table with meat, fish, seafood and vegetables. Use this cereal and for the preparation of sweet dishes. A dish of sweet cousin with the addition of nuts, dried fruits and grapes is called Masfouf. How to cook Couscous at home?
Traditionally cous getting ready for a couple. For the preparation of cousin this way, the croup must pour into deep and wide dishes and slightly sprinkle with vegetable oil. After that, it is necessary to throat Couscous with hands thoroughly with the addition of a small amount of cold water. Watch not lumps!
Then the water is poured into the lower part of the steamer and put it on fire. You can add spices or replace it with meat or vegetable broth to give cousos fragrance. Couscous shift in the upper part of the double boiler and install it on the bottom. Cook Couscous for a couple for 15-20 minutes After boiling water, without covering the lid.
After this time, Couscous is shrinking into a bowl, we break the fork and slightly sprinkle with water. When Couscous cozen, he is overwhelmed with his hands again and put it on a pair. This procedure is repeated several times until the Couscous is ready. All these manipulations are needed in order so that the grains do not stick. Ready Couscous is solid to taste, refuel oil and stirred.
You can also prepare Couscous in a microwave. For the preparation of cousin in this way, pour into the capacity of the Polkilogram of Couscous and pour half liters of boiling salted water. Add a tablespoon of vegetable oil, mix and leave for 5 minutes. When Couscous will absorb water and swell, mix it again, put it into the microwave and prepare 3 minutes with the power of 800 W. as in the previous preparation method, water can be replaced with broth.
In European and American stores, except for a regular cousp can be found cus-cous. Such Couscous is steaming before selling and dried to reduce cooking time. He does not need cooking, it is enough just to pour boiling water.
To prepare such a cousin, pour a barbell in a bowl, add salt and spices to taste and mix thoroughly. Thereafter fill the cereal of boiling water According to the instructions on the package (per 100 g of cereals will need approximately 150-200 ml of water). Cover the bowl of the lid and leave for 10 minutes. Couscous must absorb all the water. When it is worst, lubricate your hands with vegetable oil and start it to break it, so that the finished porridge from Couscous is crumbly.
If you are planning cous-soupHis should be put in the pan at the very end of cooking - the criterion is enough 1-2 minutes to cook.
As mentioned above, Couscous - beautiful garnish for meat, fish and seafood. It is best combined from vegetables with a bow, carrots, zabachki, tomatoes, eggplants, asparagus, podcol. From the spices, the taste of cousin is best shaded by basil, mayoran, oregano, thyme, mint.
If you want to cook sweet Couscous, Instead of salt, add sugar or honey into it, fill with creamy oil and mix with dried fruits and nuts. Dried fruits must be predefined boiling water. You can add a little lemon juice and / or mint so that the finished dish is less pronounced.
As you can see, cook dishes from Couscous is not so difficult. This delicious and useful cereals Can pleasantly diversify your daily diet.
Flashmob "Semytal Surprise" :)
Couscous - National dish of Maghreb residents (Morocco, Algeria, Tunisia, Libya) and Sahara. It is also popular in the countries of the Middle East, in Brazilian and Mediterranean cuisines in France, thanks to the people from Maghreb countries and Sicily.
The word "Couscous" itself was borrowed from Berber. The big part of Algeria, Morocco and Libya calls this dish in a word that means "food", "food".
Couscous is known for a very long time: in the 12th-13 century he got into Maghriba countries thanks to Berbers and then spread all over North Africa. This fell like a nutritional dish as a beggar nomads and wealthy settlers. And now without it Lunch poor man nor a luxurious wedding. The bride is being engaged in the engagement of the bride preparing exactly Couscous for future mother-in-law and, if they do not like to taste, the wedding may not take place!
Moroccans became the first to start selling Couscous abroad. In South America, he twisted in the 15th century from one Portuguese colony in Morocco. The France appeared during the reign of Charles 10 in the period of the conquest of Algeria. And in 2006, he already stood at 2m Among the dishes, especially loved by the French! In Turkey Couscous was brought from Syria in the 16th century, but was especially popular in the southern part.
The best Couscous is preparing from wheat of solid varieties: a small semolina is poured on a large dish, sprinkled with flour, sprayed with salted water (per 100 gr. Semolina cereals half a glass of salted water) and begin to ride the cereal in a circle before the formation of the first grains. Put these grains again Pop flour and spray with water until they increase in volume. Then they are sieved first through a sieve with large holes, then with fine holes - grains remaining in the last sieve and will be used to prepare cousin.
Couscous is preparing in a special dish for a couple. Night part of this steamer is called a tantarian - in it in the water and in olive oil, vegetables are cooking (onions, carrots, zucchini, tomato, turnip, and mouth, pumpkin) or meat. Top Africa is called "Kackes" or "Kiskas", in France "Kuskusier". In her, it is preparing couscous for a couple, soaring the aroma of broth. The rusticity in the upper part should be small enough. If they are too big, the bottom of the dishes are placed thin fabric. .
In Morocco, Couscous is called a ready-made dish, and the Cropa itself is "Semul" (from Franz. "Manka"). The cereal is pretty rinsed well so that it is slightly swollen, and after that it is put in Kuskusier. lay out on the dish, spill with water, break the lumps and lay back. In the end, the creamy oil is added and stirred. Then fold it on a large dish, in the middle - meat, then large-sliced \u200b\u200bvegetables in the middle of the feeder, the finished dish is spilled by the bottom of the bottom. And it is added as needed. Moroccans Couscous with hands, rolling small balls. But methods of cooking cereals can still be a little different. For example, in Morocco, the top of the steamer is left open - the dish is dry and crumbly, and in the Tunisia it is covered with a lid, Getting more wet and tight cousin.
Many cooks believe that it is very important to choose correctly spices and seasonings. Increased black and red pepper, zira, cardamom, carnation, saffron, milk ginger, coriander, cinnamon and turmeric.In the ready-made dish for sharpness add Harissa, which Use sometimes for marinating meat to Couscus.
Now in many stores you can buy semi-ready stored Couscous, which is enough to pour boiling water - by 225 gr. Kusa 400 ml. The angry of water and 1 tbsp of olive oil. Another 5 minutes and then peak a minute-two on slow heat, After adding some more olive or butter oil. Connectorately, such a Couscous is less lush than cooked by the traditional way - it is not for nothing that it is compared with the cloud - but no less tasty.
Couscous is prepared with meat - it can be a ram meat, a lamb, camel or chicken, but lamb is out of competition. I have been traditional to the use of one type of meat. And for tourists invented "Royal Couscous", which is prepared from 5 meat species. Chicken, spicy sausages from lamb or beef, meat and barbecue, lamb meat or bean, which is preparing very slowly and hanging on a spiner at a considerable distance from coal and therefore it looks like stewed, and meatballs!
Among the variations of sweet cousin, this Egyptian recipe has no equal.
Ingredients:
1 cup cousin
2 cups of fruit (orange) juice or water
2 tablespoons of pink water (optional)
7 tablespoons. molten cream oil
1/2 cup of sugar powder
1/4 glasses of crushed pistachios or almonds
6-7 pcs. Kuragi.
6-7 pcs. Phenic
handful of Izyuma
grain Grenade for Decoration
1-2 Ch.L. Corn
Cooking:
Mix Couscous with hot juice / water in a bowl, boil in a double boiler (over boiling water) 10 minutes.
Ship Couscous to separate dishes, add 3 tbsp. Butter, mix thoroughly, shifting into a double boiler and boil a couple for another 20 minutes.
Soak raisins in hot water for 5 minutes. Throw into a sieve. To shift Couscous to a serving dish, add the remaining butter (4 tbsp), raisins, almonds, dates, kuragu, pink water and mix.
Sprinkle with a surface with sugar powder and cinnamon. Decorate with dried fruits, grenade and nuts.
Serve such Couscous is necessary with a glass of cold milk or a cup of Arabic coffee.
Delicious and useful (albeit exotic) Garnish is Couscous. Recipes for cooking dishes are most different, including with the addition of numerous oriental spices and vegetables. Couscous can be part of salads and even desserts. Try to prepare such a treat necessarily costs every mistress.
Very many readers are interested in the question about Couscous - what is this cereal? Recently, she gradually began to gain popularity among Russian owners. Couscous - at the same time the name of a certain cereal and a garnish, which is prepared from it. Since ancient times, women were engaged in the production of such a product. They rolled out miniature balls from particle pave particles, which were previously sprayed with warm oil or salted water. Only in the mid-20th century, Couscous production began on an industrial scale. Today he is preparing, including from barley, rice, solid wheat varieties.
Most often Couscous is chosen as a side dish. By the method of its preparation, it is similar to rice. And among the main advantages of such a product, cooks celebrate its excellent combination with any meat, fish, mushrooms, cheeses, spices, dried fruits, fresh fruits and vegetables. In addition, Couscous quickly impresses sauce.
It should be noted that the product contains many vitamins and useful elements. Therefore, at least once such a header should be prepared to everyone gourmet. Surely he will long stay in the cookbook.
How to cook Couscous - Quick Recipe Range
As a side dish without any additional ingredients, Couscous is preparing very quickly and simply. To do this, you need to take: 120 g of cereals and 2 times more water, 1 pcs. Luke and carrots, along the pinch of salt and curry, 60 ml of soy sauce.
- Crupes poured into a saucepan, sheds and seasoned curry. After a thorough mixing, it needs to fill with steep boiling water and leave swell under the lid for 15-17 minutes.
- While Couscous swells, it should be done by vegetables - finely cut the white onions and grate on a large grated carrot. Both products are roasted on oil until soft.
- After adding the soy sauce to the pan, the ingredients stew more 7-10 minutes.
- It remains to add to vegetables wake-up Couscous, and mix the dish.
To beautifully apply a treat to the table, you should first raise it into a round bowl, and then carefully tipping it onto a flat plate. From above, the resulting ace is decorated with a finely disturbed fresh greens.
With vegetables and chicken fillet
Perfectly combined discussed cereals with bird and vegetables. It is best for such a dish to take a chicken fillet (350 grams). And: 230 g of cereals, 2 large tomatoes, 2 bulbs and carrots, a small bundle of fresh green parsley, along the pinch of the ground cinnamon and salt, 450 ml of pure water.
- Couscous poured boiling water and insisters 5-7 minutes. You do not need to cook it.
- Vegetables are clean, clean and cut in convenient ways.
- On any refined oil, it is first roasted before the transparency of the bow, after which carrots and tomatoes are added to it. Together, the ingredients are prepared at maximum fire for 2-3 minutes with constant stirring. By this time, tomato slices should already lose their shape.
- Vegetables are shifted into separate dishes, and in the remaining oil, small pieces of chicken fillets are roasted. Salt is added to meat.
- Vegetables are returned to the pan, water is poured, cinnamon and salt sucks. Together, the ingredients are boiled a couple of minutes.
- It remains to pour into the container Couscous, turn off the fire, cover the frying pan with a lid, and leave it on the stove until the liquid is completely absorbed into the croup.
The finely chopped green parsley is added to the finished dish immediately before serving to the table.
How to cook in Moroccan?
This option dishes involves the use of a large number of vegetables and eastern spices. Among them: 2 pcs. Radish, repka, tomatoes and onions, 4 pcs. Carrots and small zucchini, pitchly pumpkin, bundle of coriander twigs, along the pinch of ground ginger, turmeric, black pepper, salt. It will also be necessary to take 750 g of any meat and cereals, 130 g of the operated chickpea, butter, water.
- Large pieces of meat, coriander, salt, all spices and cut onions onions are sent to the saucepan. A small amount of water is added to the products, and they steal 12-15 minutes.
- Tomatoes are covered with boiling water and get rid of the skins.
- Couscous is poured into a wide plate, watering with vegetable oil and shares with this liquid ingredient.
- In half liters of warm water added 1 tbsp. Large salt. The latter should be well dissolved in the liquid.
- A scattered crucible must be gradually watered with salted water, and peat Couscous (as in the case of oil). He must be all soaked with liquid.
- Parished Nut is sent to a saucepan with meat. More water is added to the products.
- Crupes heated with salted water is preparing for a couple. Then again crumbles on the table, gets rid of lumps and splashes with warm liquid. The procedure is repeated three times. After each steaming, the volume of cereals will increase.
- All vegetables, chopped and purified by large slices, are sent to a saucepan to meat with chickpeas. Salt is added to the container to taste, and the new portion of water is poured. Together, the ingredients are boiled until vegetables are ready.
- Parished three times Couscous is poured on a wide plate. All its surface you need to pour out the saucepan. After that, in the middle of the dish, the meat is laid directly on the croup, and at the edges - pieces of vegetables.
Such a treat will be a full lunch or dinner.
Salad with the addition of cousin
The discussed cereals are perfectly combined with fresh vegetables in salads. For example, with cucumbers (3 pcs.) And sweet red pepper (1 pc.). In addition to vegetables, you need to take: 2 twigs of fresh basilica and the same amount of kinsea greenery, 80 g cousin, 1 tbsp. Apple vinegar, 2 tbsp. Fresh lemon juice, salt, olive oil.
- Sweet pepper and fresh cucumbers are cut by small cubes. The first vegetable can also be taken in pickled form.
- Green is finely bruised with a sharp knife.
- Couscous poured boiling water for 15 minutes, after which a pair of tea spoons is added to it.
- All products are laid out in a deep bowl, salting, watering with a mixture of lemon juice and vinegar. At the very end, a small amount of olive oil is sent to them.
The coating is served cooled.
In Spanish
The dish cooked according to the traditional Spanish recipe always turns on olives. And instead of water, it is best to take beef broth (450 ml). It will also be necessary to use: 1 Bulgarian pepper, 1 tbsp. Crupes, 470 g of minced beef, half of white bulbs, 2 garlic teeth, half a cup of olives, along the pinch of salt, ground cumin and dry leafs of thyme.
- A glass of water is brought to a boil, after which the fire is immediately turned off, and Couscous is sent to the pan.
- The mince is roasted on the oil until half ready. In the process it is necessary to part with a spoon on small pieces.
- In the pan, crushed onions, garlic, salt and all seasonings are sent to meat. The ingredients are frying together a couple of minutes.
- Beef broth is poured into a container with meat and vegetables, and the olives chopped with thin slices. After about 5 minutes, the cubes of the Bulgarian pepper are added. It is necessary to carry a lot until the amount of broth in the pan does not decrease by approximately 2 times.
- The splashing cous is shifted into a deep bowl and slightly frills fork. From above, it is poured with a mixture of ingredients from a frying pan.
Before serving to the table, a dish must be broken down for 10 minutes so that the croups have managed to soak hot sauce.
Couscous with pork - step-by-step recipe
If cooks do not bother the calorieness of the dish, then it can prepare a satisfying treat from cousa with pork and tomato juice. To do this, you will need to use: 350 g of meat (pulp), 2 small bulbs, 1 tbsp. Cereals and the same amount of water, 350 ml of tomato juice, oil, salt, spices.
- The onion is cut into small cubes and roasted on the oil until soft.
- Thin pork strips are sent to the vegetable. Together, products are preparing until the appetizing crust appears on meat.
- Tomato juice is poured into the container, the mass will saline, it will be covered, covered with a lid and is brought to a boil.
- Next, you can relate fire, and tomorrow the future gravy on slow fire is 25 minutes.
- A pinch of salt is sent to Couscous, after which the product is poured boiling water and covered with a lid.
- After 5 minutes, the croup frills the fork and poured into the pan with finished meat.
- After stirring, the dish can be removed from the fire.
Consumption is fed to the table with fresh or marinated vegetables.
Garnish with baked tomatoes
Best for such a dish take cherry tomatoes. In addition to miniature tomatoes (2 Art.), You will need to use: 2/3 cups of cereals, 60 g of roasted cedar nuts, lemon zest and its juice, 60 ml of olive oil, a small bundle of fresh mint, salt, pepper. The following is described in detail how such Couscous is preparing with vegetables.
- Tomatoes are folded with one layer in any heat-resistant shape, watering the tablespoon of olive oil and go to a well-preheated oven before softening.
- Groats flooded with boiling water and left for 8 minutes.
- Tomatoes are sent to the container with a swift couscous (together with the juice formed during baked). Nuts are added there, the remaining oil, finely chopped mint, lemon zest and juice, salt, any selected seasonings.
After stirring, the dish is immediately fed to the table.
Delicious and simple multicooker recipe
Very just cook Couscous in a slow cooker. The device must have a "soup" mode. In addition to the cereals (1 multistacan), you need to take: 2 times more water, 1 pcs. Luke and carrots, 70 g of butter, pinch of salt.
- Onions and carrots after grinding are prepared in the "frying" mode on the creamy oil until soft.
- Salt suits the container, water flows and the Soup program is turned on.
- Immediately after boiling the liquid, you can add to the Couscous bowl, switch the device to "heated" mode for 17 minutes and close the lid.
- After the expiration of the specified time, the treat will be fully prepared.
The dish is fed to the table warm with sharp snacks in Korean.