Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, couscous. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
The amazing thing about couscous is how fast it 'cooks' and how versatile it is. This is one of those recipes that should give you lots of ideas to create your own combinations. By the way, this is the 'home' version; the traditional method used to cook this dish uses a steamer called a kiska, sometimes called a couscoussier in French cuisine.
Couscous is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Couscous is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook couscous using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Couscous:
- Make ready 3 cups couscous
- Take 4 1/2 cups water
- Get 2 tbsp butter
- Get 3 tomatoes
- Make ready 1 pepper (or equivalent in hot peppers)
- Take 750 g feta cheese
- Prepare 2 lemons
- Take Salt
- Prepare Pepper
A: Couscous is a pasta made from semolina flour mixed with water. The process of making couscous used to be extremely labor-intensive, requiring hours of drying in the sun, but most couscous today. Couscous is a tiny pasta made of wheat or barley. Although couscous was traditionally hand-rolled, these days it's made by machine: Coarsely-ground durum wheat (semolina) is moistened and tossed with fine wheat flour until it forms tiny, round balls.
Instructions to make Couscous:
- Bring the water to a boil.
- Add the couscous to the water. Stir so water covers all the couscous. Cover and remove from heat.
- Cut tomato and pepper(s) into small pieces.
- After 5-10 minutes, fluff couscous with a fork.
- Add salt and pepper to taste.
- Squeeze lemon juice into couscous, then mix.
- Add tomatoes, peppers, and crumble feta cheese into the couscous.
- Mix well then serve.
Most of the couscous available in North America is "instant" or quick-cooking. In Morocco, Algeria, and Tunisia, couscous is steamed over a. Couscous is a North African staple sold in refined and whole-wheat varieties. The tiny balls of pasta can provide fiber, protein, vitamins, and minerals. Take room temperature couscous and spread it out on a baking sheet in an even layer—this will prevent clumping from occurring while it freezes.
So that’s going to wrap it up with this creative food couscous recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
