Secrets of cooking real couscous

There are so many different croup that their names can be confused. For example, many have not even heard about couscous, and in fact it is very, very useful. From it you can cook a lot of interesting dishes.

What it is?

Couscous is cereal, which is made from grains of wheat, semolina, wheat, barley, or others. These grains are covered with a thin layer of flour, resulting in the formation of larger and fairly dense particles. Traditionally, couscous was prepared by women.

At first they sprinkled grains of manga with water, then they were rubbed up with hands to form larger clumps, which were then dipped in flour or mango. Next, the couscous is sieved on a sieve and dried.

Such procedures may be repeated several times. After all these actions, balls of golden or yellowish color are formed, having a diameter of 1.5-2 millimeters. Today, the manufacturing process is mechanized, and in stores you can find many different varieties.

A bit of history

For the first time, couscous was mentioned in the 13th century cookbook. And since then, data about him are increasingly found in the literature of the Mediterranean, Egypt, the Middle East and some other regions. In this case, every nation has long had its own recipes and secrets of cooking.

In which countries do you use couscous?

Couscous is used in many countries. It is especially popular and is one of the traditional and most popular products in Morocco, Libya, Morocco, Tunisia, Algeria.

Also, this cereal is used in some regions of Africa, in Israel, some parts of France, Spain, and Brazil. It is noteworthy that each country has its own secrets and peculiarities. For example, Brazil has traditionally used corn grits, and in some other countries millet or barley is used.

Is it useful?

Traditional couscous made from semolina contains a lot of useful substances such as sodium, calcium, potassium, zinc, phosphorus, iron, choline, selenium, copper, vitamins PP, groups B, E and K, as well as proteins, carbohydrates, saturated fatty acids, mono- and disaccharides, dietary fibers, fats.

The advantage of couscous is in its following properties:

  • This cereal contains complex carbohydrates, which are not consumed immediately and do not go “to the reserve”, but are used by the body to produce the energy necessary for its functioning.
  • Dietary fibers, which are part of, firstly, swell in the stomach and give a feeling of satiety for a long time, secondly, stimulate intestinal motility and normalize digestion, and thirdly, cleanse the body of toxins and toxins.
  • Vitamin E moisturizes hair and skin and is responsible for their normal condition.
  • Couscous is useful in diseases of the digestive system, as it gently envelops the mucous membranes. And so it can be used for ulcers and gastritis.
  • B vitamins normalize metabolic processes and the nervous system, as well as increase stress resistance.
  • Couscous can increase the level of hemoglobin in the blood and prevent the development of anemia.
  • This croup reduces harmful cholesterol and protects against diseases such as atherosclerosis.
  • Couscous has a positive effect on female hormones.
  • If you regularly eat dishes from this cereal, you can significantly improve the condition of the joints.
  • Couscous is useful for the elderly, children, as well as people who have undergone severe diseases or are constantly undergoing severe mental or physical stress.
  • This cereal can be included in the menu for diabetics, since it has a low glycemic index.

Is cisco bad?

Can couscous harm? Yes, if abused. First, if you use such cereal in large quantities, it can cause constipation. Also be careful with some diseases of the intestines. Secondly, it contains gluten, which can cause allergies. Thirdly, you should not get carried away and those who are overweight.

How to cook?

How to cook dishes with couscous? In general, the traditional dish of the same name is cooked very simply and quickly. The croup is steamed and served. The most convenient option is to use a double boiler. And since couscous is combined with almost any food, you can cook a lot of unusual and interesting dishes.

The recipe is the first

Healthy, light and tasty will be couscous with vegetables. Here is what you need to make it:

  • 500 grams of couscous;
  • three tablespoons of olive oil;
  • about 30 grams of butter;
  • 200 grams of pumpkin;
  • one eggplant;
  • one small young zucchini;
  • one carrot;
  • two tomatoes;
  • 200 grams of cauliflower;
  • 100 grams of fresh green peas.

Cooking:

  1. First prepare all the vegetables. Tomatoes are covered with boiling water, peel them off and cut into cubes. Zucchini cut into small pieces. Do the same with eggplants. Wash carrots and rub on a large grater. Cut the pumpkin too. Divide the cauliflower into small florets.
  2. Melt butter, pour couscous with it, add olive oil. Stir the grits thoroughly to completely absorb the oil.
  3. Put all the vegetables and peas in a saucepan and start stewing. Place a colander on the pan, put couscous in it. Extinguishing will last about an hour and a half.
  4. When the couscous and vegetables are ready, mix everything and serve.

Second recipe

You can cook couscous with seafood. Here's what you need:

  • 500 grams of seafood mix (squid, mussel, shrimp, octopus);
  • 2 cups couscous;
  • three tablespoons of olive oil;
  • two or three tablespoons of soy sauce;
  • dill greens;
  • half a lemon;
  • spices and salt to taste.

Cooking method:

  1. Immerse the couscous in boiling water for literally 10 minutes, then drain the water.
  2. Boil seafood for three minutes in salted water with some seasoning. Drain the water, add lemon juice.
  3. Heat the butter in the pan, fry the seafood along with the couscous in just a few minutes. Add the chopped dill and the rest of the spices, as well as a little salt.
  4. At the end add the soy sauce, mix everything thoroughly and remove the pan from the heat.

Helpful Tips

A few recommendations:

  1. You can not cook couscous for a couple, but boil for a couple of minutes. Usually 2.5-3-3 parts of water are required for a part of the cereal, but it is better to start with two parts, then increase its volume as needed.
  2. You can also cook this cereal in a slow cooker.


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