Couscous recipe: secrets of oriental cuisine

Eastern cuisine has long been famous for its original dishes, analogues that can not be found in any other kitchen in the world. The fact is that the preparation of dishes in these countries is not simply related to the quenching of hunger, but carries in itself a whole rite, the meaning of which is sometimes known only to the inhabitants of the East. One of the most original garnishes in eastern countries, as well as in the Mediterranean, has become couscous, the preparation of which requires the masteress of special skill and skill.

The classic couscous recipe contains 0.5 kg of semolina, a quarter of a glass of vegetable oil, 1.5 cups of water and a teaspoon of salt. So, how to cook cous cous? To begin with, mix the mango with salt and add vegetable oil to this mixture. All the ingredients are thoroughly mixed together until a homogeneous mass of golden color is obtained. Here you need to pour a little water and carefully rub the mixture with your hands until the lumps disappear completely. Then again pour a little more water and again rub it all with your hands. After that, the mixture should be sent to the steamer. There is one small secret: in order for grains not to pour out through the colander's colander, you need to put cotton cloth on it . Cook the resulting couscous should be about 10 minutes before the moment when its top layer becomes hot. Observing the recipe of the couscous, it is necessary to put it in a dish and knead the resulting lumps to form a homogeneous mass.

We need to let him cool down a bit. Then again add water and carefully grind. The main thing when preparing this dish is to ensure that there are no lumps. The obtained substance is again sent to the steamer for another 10 minutes. It must be covered with a lid. At the next stage, water is added to the future couscous and everything is thoroughly mixed, and then for the third time goes to the steamer, but for 15 minutes. Although the couscous recipe seems simple enough at first glance, its preparation requires some degree of culinary skill from the hostess.

Cook cous cous is needed more than once, namely in three doses, allowing it to gradually become saturated with moisture. All grains should eventually become soft and transparent. A great difficulty in preparing this dish is the correct calculation of the infusion liquid. Many mistresses who used the couscous recipe, for the first time poured water, which led to the formation of lumps. This situation can be corrected by wiping the mango through a colander. Sieve for these purposes will not work. Ready dish should be laid out on a large flat plate, leaving a small groove in the center. It contains meat, poultry or lamb, as well as vegetable stew , depending on the preferences of the cook.

Since it's quite difficult to cook a couscake yourself, many housewives prefer to buy it in a store. It is interesting that it is possible to taste the real taste of this original oriental garnish only in the Maghreb, Morocco, Algeria or Tunisia. It is there that women prepare a deliciously tasty and crispy couscous. In other countries it is sold as a semi-finished product, which needs to be poured with a small amount of water. In the Mediterranean cuisine in it add a little lemon and mint, which makes the taste fresh and non-trivial. Chefs of Maghrib cuisine are actively adding spices to cous cous from which it turns yellow and fragrant. Prepare a garnish at home is quite difficult in view of the fact that you need to accurately measure the amount of liquid added to it and the time spent by them on a pair. In addition, the taste of homemade couscous will differ from the purchased one. To understand what the Arabs love it for, it is necessary to try this dish in the eastern countries. Bon Appetit!