How To Make Couscous Food
PERFECT COUSCOUS
Couscous is made from tiny steamed balls of semolina flour. Though we think of it as a grain, it's actually a type of pasta.
Categories Vegetables & Sides
Time 10m
Yield 4 - 6
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring the water (or broth), salt, butter, and oil to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Serve warm.
- Freezer-Friendly Instructions: The couscous can be frozen for up to 3 months. When ready to serve, reheat it in the microwave until hot.
Nutrition Facts : Calories 226, Fat 5g, Carbohydrate 37g, Protein 7g, SaturatedFat 2g, Sugar 0g, Fiber 2g, Sodium 220mg, Cholesterol 5mg
PERFECT COUSCOUS
Couscous isn't a grain, as some people may think - it's actually a type of pasta made from durum wheat and shaped like a grain. The couscous you have in your pantry is most likely instant couscous that's been steamed and dried so it cooks very quickly, for a fast and easy side dish or base for a salad or bowl. Look for whole wheat couscous in your supermarket; it cooks in the same time as the regular variety and has all the virtues of whole wheat pasta. This recipe makes a big batch for make-ahead meal prep but is easily halved.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield about 6 cups
Number Of Ingredients 4
Steps:
- Combine the water or broth, olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil. Stir in the couscous and immediately remove from the heat. Cover and let sit 5 minutes.
- Fluff the couscous thoroughly with a fork (the more you fluff, the more separate and light the grains will be). Season with salt and pepper. If you are making the couscous ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container up to 5 days.
MOROCCAN COUSCOUS
This dish is great served with my Lamb Tagine and Cucumber Raita also on this site.
Provided by BenevolentEmpress
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 19
Steps:
- Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
- Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.
Nutrition Facts : Calories 245.6 calories, Carbohydrate 48.1 g, Fat 2.6 g, Fiber 5.2 g, Protein 8.4 g, SaturatedFat 0.3 g, Sodium 263.3 mg, Sugar 9.6 g
SAVOURY COUSCOUS
Make and share this Savoury Couscous recipe from Food.com.
Provided by Chef floWer
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat butter in sauce pan (which has a lid).
- Add chopped onions, stir and allow to cook until soft.
- Stir in crushed garlic.
- Add couscous, stir.
- Add chicken stock, stir and bring to boil.
- Remove off heat, cover and allow to stand for 5 minutes.
- Stir in coriander or parsley.
- Add salt and pepper to taste.
- Serve as a side dish.
Nutrition Facts : Calories 271.5, Fat 7.8, SaturatedFat 4.3, Cholesterol 19.6, Sodium 230.6, Carbohydrate 40.6, Fiber 2.7, Sugar 3.1, Protein 9
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HOW TO MAKE COUSCOUS (WITH PICTURES) - WIKIHOW
From wikihow.com
85% (4)Category African Cuisine
- Pour the water into a steamer and bring it to a boil. Just before the couscous is about to be steamed, add the cinnamon stick and bay leaf.
- Put the semolina into a bowl, and slowly add the flour, salt, and about a third of the boiling water.
- When the ingredients are mixed thoroughly, pass the mixture through a sieve. Make sure to break up any big lumps of semolina that don't make it through the sieve.
- Remove the steamed semolina. Place into another bowl and break it up with a fork to make it fluffy.
- Add the oil and the remaining water. You want the couscous to have a wet texture; if necessary, add more water until the required texture is gained. Mix well and let it rest for 10 minutes.
- Cook the semolina in the steamer for another 15 minutes. Bring it out of the colander and let it rest for a second time. All this can be done far in advance of serving.
- Steam the couscous for a third time, approximately 15 minutes. After the third steam, the couscous should be completely cooked and ready to fluff.
- Serve hot as a delightful accompaniment to chicken, or to several Moroccan and Middle Eastern dishes. Couscous is also great with vegetarian dishes, and works well with eggplant.
WHAT IS COUSCOUS? AND HOW TO MAKE COUSCOUS - FOOD …
Bring 1 part of water to a boil in a saucepan. Alternatively, you can simply pour boiling water into a bowl. Stir in 1 part couscous. Remove the water from the heat, cover the saucepan with a lid ...
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Author Food Network Kitchen
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From saga.co.uk
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COUSCOUS - WIKIPEDIA
Similar foods. Couscous is made from crushed wheat flour rolled into its constituent granules or pearls, making it distinct from pasta, even pasta such as orzo and risoni of similar size, which is made from ground wheat and either molded or extruded. Couscous and pasta have similar nutritional value, although pasta is usually more refined. Several dishes from all over the world …
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From en.wikipedia.org
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HOW TO COOK COUSCOUS PERFECTLY (IN 5 MINUTES!) – EASY ...
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Meanwhile, the couscous should be light and fluffy. If it is gummy, you cooked it for too long. You will have to start over. You can add diced vegetables as you like, chunks of lamb or chicken, and nuts. Israeli couscous makes a great sweet with cinnamon and milk. I like to experiment and make it a different way all the time.
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