Couscous. The recipe for a simple but delicious dish

Couscous is a common dish in East Africa and the Middle East. It is made mainly from manga. It can also be wheat or barley grits. Couscous dishes, the recipes of which we cite below, have an identical name, often with a mention of the secondary component. It can be vegetables, mushrooms, fish, meat, seafood and even dried fruits. This dish is traditional for the Maghreb countries. Prepare it for broth or water. Couscous, the recipe of which does not require cooking, is made simply and quickly. It is enough to grate the grits with butter, pour hot liquid and leave for a few minutes under the lid. The second method of cooking is steamed. It is traditional. As a result, couscous is obtained more friable. In general, we are already selling ready-made semi-finished couscous (the recipe is identical to the first). Add a little lemon juice - and we have a great garnish. In this article we will tell you how to cook couscous yourself. The recipe with a photo and a detailed description will be found below.

First let's prepare a green salad with couscous - "Tabule". We need two hundred grams of couscous, parsley greens, iceberg salad leaves (about one hundred grams), in equal proportions mint and spring onions, tomatoes - two pieces, the same amount of sweet pepper and cucumbers, as well as olive oil, lemon juice and spices to taste . In this case, we prepare the couscous for a couple. If there is a steamer - excellent! But for lack of such it is possible to build a steam bath and cook on it (cooking time - about 20-30 minutes). You can just fill half-finished couscous with hot water or broth. Thoroughly mix the mass with a spoon. Then it should be kneaded to make the couscous loose. Sprinkle all the lemon juice, stir. Greenery finely chop, vegetables cut into cubes of small size, and lettuce leaves can simply be torn. We combine all the components, salt, pepper and fill with a mixture of olive oil and lemon juice. Done!

The next dish is sweet couscous. The recipe is pretty straightforward. So, let's take five hundred grams of couscous, one hundred and fifty grams of raisins, and butter - fifty grams. Sugar, ground cinnamon - to taste. Again, prepare the couscous for a couple. Raisins in advance put in water, so that it swells. Then add the couscous oil and mix it with raisins. Then sprinkle a lot of cinnamon and sugar. You can replace the latter with honey. Stir and serve. Bon Appetit!

Couscous, the recipe of which we will give below, is a full-fledged dish. We need 250 g of couscous, 300 ml of broth, 2 squash, 1 eggplant, 1 sweet red pepper, red bulb - 1 piece. And also 4 cloves of garlic, 300 ml of olive or sesame oil, fresh mint, salt and pepper to taste, 1 tsp. Cumin and juice of one lemon. Zucchini, onions and aubergine cut into rings, sprinkle with salt, so that they let the juice, and then washed. Pepper is cut into cubes. Mix two tablespoons of butter with finely chopped garlic, onion rings and cumin. Preheat the oven to two hundred degrees and bake vegetables for about twenty minutes. Couscous pour hot vegetable broth and leave for ten minutes under the lid. In the meantime, mix the remaining butter with chopped mint, garlic, zest and lemon juice. Fill the resulting sauce with ready-made vegetables, and then put them into couscous. This dish can be diversified by the addition of chicken mince. Ready minced meat or finely chopped chicken fillet salt, pepper, sprinkle with lemon juice. Leave to marinate for about ten to fifteen minutes. After frying on high heat, until a golden crust is formed. We'll put it under the lid for about twenty minutes - it's ready!