The very name couscous reveals that it will come from afar. If we look for the origin of this food, we will find that it really is. It is a dish from distant Moroccan cuisine. Maybe you had the opportunity to taste it in one of the restaurants in the far Mediterranean. Or you came across it by accident in another foreign destination. Whatever the truth, we will try to approach you and reveal the basic secrets of this increasingly domesticated food in our region. If you try a piece, you won’t want to break away from it! Learn more about couscous, a small round pasta made of durum wheat.
The secret of production and serving
What is couscous made of? Its production requires durum wheat, which is processed into small balls. It is also an excellent delicacy as a side dish that replaces well-known side dishes, such as potatoes, rice, or pasta. Couscous is good to serve with both meat and meatless dishes, specifically vegetables or tasty homemade dishes.
Quick preparation
What about the preparation of this meal? Everyone can handle the preparation; it is not difficult or complicated at all. Put the couscous itself in a pot. After a while, pour hot water over it, preferably in a ratio of 1: 2. Then mix everything and cover with a lid. In the last phase, let the whole pot stand in the heat for about ten to fifteen minutes.
We agree that the preparation of this dish does not take much time; it can only take a few minutes. However, the real couscous is also prepared for several hours (usually up to two hours). When couscous is ready and ready to eat, you can indulge in it with any other meal. It’s up to you what you like and what you like best.
Couscous consumption
When consumed, couscous is best eaten warm than most meals. However, it is increasingly popular in cold form, especially in the form of blackboards or seafood. In addition, it is possible to meet with a sweet variant of preparation, where couscous is prepared with almonds, milk, and raisins.
Why consume couscous at all?
Simply because he is healthy, in particular, wholegrain couscous retains all the important nutrients found in the kernel and packaging of the cereal. Be careful to avoid white wheat couscous. It contains less minerals, vitamins, and fiber this harm your love life use Fildena 100 and Fildena 150 to improve your potency. This will make the whole process of digestion and the body depleted of these important substances.
Inspiration for consumption
Finally, let us offer you, as an excellent inspiration, one of several recipes for consuming this small round pasta.
Raw materials:
Eight tablespoons couscous, four carrots, two onions, one leek, parsley, ground black pepper, salt. Approach:
First, wash the vegetables thoroughly. Then clean it, cut it into rings, and boil it in saltwater. At the very end of cooking, put the prepared “couscous” into the mass, and cook for a few more minutes (approximately 5 minutes). Stir and taste for a while. Serve the food itself on plates and garnish with parsley or grated cheese. The total preparation time is approximately three-quarters of an hour. It is food for 4 to 5 people.
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