Couscous - one of the most versatile foods in the world of cooking: the rump with gentle taste is used to make a variety of snacks Low calorie snacks , Hot and sweet dishes. The sale comes a semi couscous, so its preparation usually takes no more than five minutes. This product - a serious competitor to the usual side dishes such as rice or pasta.

Wonder cereal

Couscous - a dish that is extremely widespread in the Maghreb (in Morocco, Libya, Tunisia, Algeria, Mauritania and Western Sahara). Sometimes referred to as the basis for even couscous Maghreb and Berber cuisine, and this title is well deserved: a rare local dish complete without this cereal. To prepare the couscous with a delicate flavor used semolina from durum wheat, which is a long time to digest and does not contribute to fullness. Cereal moistened, rolled into tiny balls, collapses in the flour and sifted. The procedure is repeated again with too small grains, passed through a sieve.

Sometimes cooking couscous is used not only semolina and other cereals. For example, a recipe from the milled barley grains or milled rice.

Once the production of couscous engaged exclusively women, but because the process of preparing cereals rather long and laborious, with the time of its mechanized. Although the true gourmet believe that couscous industrial preparation inferior in taste rump, cooked by hand, thanks to mechanized production is now couscous can be purchased anywhere in the world. Couscous is sold in stores in half-baked and dried form - can be used to prepare a plurality of Arab dishes. Good and couscous as a side dish in European dishes - it's a great alternative to pasta or other cereals.

Beneficial features

Couscous is made from wheat grains contain vitamins B, useful for the nervous system, skin and hair Hair: structure, characteristics of growth and development . Furthermore, couscous contains iron, potassium, phosphorus and copper, and a sufficient amount of protein. As for the production of cereals is used only durum wheat (otherwise the grains of couscous to stick together when cooked, becoming unappetizing "porridge"), this product is suitable for those who are watching their figures. As is known, wheat durum well nourishes and promotes the deposition of fat. However, abuse couscous still not be, because this is enough calorie cereal: a hundred grams contains 376 calories.

Barley, millet, maize and rice cuscuses not spread as widely as wheat. And yet, if possible, is to try these variations: they can significantly diversify the menu, enriching it with new and interesting flavors.

Secrets of cooking

If you cook the very rump is quite difficult and long, couscous cooking does not take much time. It is best to cook couscous is steamed. In Senegal, for example, to prepare this dish using a special dish - kuskusir (another name - Bormio). At the bottom of kuskusira stewed meat with vegetables and fragrant on the top pair of cooked cereal. You can do without special containers: perfectly cooked couscous steamed in a conventional pan. Also it allowed just pour boiling water over the couscous, close tightly and wrap the pan and let stand for ten minutes. After that, the excess water is discharged, and a dish seasoned with salt, oil and spices. Instead of boiling water you can use broth or vegetable broth.

Sometimes couscous served not separately, as a side dish, and added directly into the boiling meat or vegetable sauce. Then you need to turn off the fire, close the dishes and let the dish sit for five minutes. This method of preparation is suitable for those in a hurry, and yet true connoisseurs believe that the best taste of couscous takes at separate preparation.

During steaming couscous recommend slightly stir with a fork and watering stock. This allows for a gentle, fragrant and crisp garnish.

It is not necessary to cook couscous for too long. Even fresh steamed semolina no more than half an hour. And then, to bring to the readiness of the couscous from the store takes no more than 5-10 minutes. As a rule information on how long it is necessary to prepare a dish, it is written on the packaging to the dealer. In any case of too prolonged boiling is undesirable since it gives the product structure.

Use Cases

Couscous versatile as rice: it can be combined with meat, chicken, poultry, fish, seafood, vegetables, mushrooms, herbs and even fruits. It's not only a great side dish, but also an excellent ingredient for desserts, if you add to the rump honey, dried fruits, nuts and butter. This sweetness is called in Arabic "masfuf."

Traditionally, different regions couscous combined with different products. For example, in coastal areas that complement garnish fish dishes and seafood, and in the mountainous regions of couscous served with dishes of mutton, lamb and poultry. Poor families were content with couscous with vegetables or cooked in its natural form - with the juice of citrus and mint leaves. Despite the simplicity of preparation, this dish is also very tasty.

Couscous can replace many of the traditional side dishes, telling a familiar (and perhaps already a little bored) dishes a new flavor. Also, couscous is often replaced by other popular cereals in the Middle East - bulgur. According to many dishes from this replacement will only benefit by becoming more tender and fragrant.

You can go to the creative use of couscous: This cereal is not just for garnish. For example, surprisingly delicious salad based on couscous, and the guests will be a long time to admire the unexpected taste of familiar dishes. Also it may be used for filling soups couscous: cereal poured into the boiling broth and infused under the hood for five minutes. Finally, from couscous to get the original breading cutlets Cutlets: a variety of national cuisines . In short, this product allows you to experiment endlessly.

Maria Bykov

Related Articles

Lagman: multinational individuality

Uzbek cuisine, not only plov

Kazakh cuisine: heritage of nomads

Azerbaijan cuisine: tradition of the Caucasus and the wisdom of the ages