The basis for cooking different couscous is a special groat, which is called "couscous". It can be bought in a store: it is already steamed and is prepared very quickly. The instruction is on the package, so you do not have to think about how to cook couscous: lay 0.5 kg of cereal in a deep bowl or pan, add 100 g of softened butter and pour 500 ml of very hot water. Stir everything, cover and leave for half an hour. Groats will be ready, it remains only to come up with what to serve couscous - with vegetables, with legumes, there is couscous with meat or options with different additives. Traditionally, various spices are added to vegetables or meat: paprika, turmeric, salt, black and red ground pepper, garlic, zir, cinnamon in sticks.
Couscous with poultry
The variant is simple - couscous with chicken. This dish is prepared quickly and not very difficult.
Ingredients:
- couscous - 1 cup of cereals;
- butter - 1 tbsp. a spoon;
- boiling water - 1 glass;
- chicken - 1 kg;
- 30 ml of vegetable oil;
- Leek - 1 stem;
- 2 carrots;
- 1 zucchini or zucchini;
- 50 g of celery root;
- 1 liter of chicken broth;
- spice.
Preparation:
Chicken in this recipe can be replaced with a turkey. We prepare the cereals according to the recipe given above. Onions, carrots, zucchini and celery are sliced large. On the heated oil lightly fry the onion, add the chicken and vegetables. Fill everything with broth and cook under the lid on a slow fire for 40-45 minutes. Do not forget to remove the foam after boiling. Finished couscous served with meat and vegetables, watering with broth.
Couscous with meat
Traditionally, couscous with lamb is served, but lamb can be replaced with veal. Usually choose a leg or shoulder blade, but you can cook couscous with mutton ribs or just with lamb.
Ingredients:
- 2 cups of cereals;
- 50 ml of olive oil;
- rub a pinch of salt in a mortar and a pinch of turmeric;
- 2 cups of boiling water;
- rub on a pinch of salt, black pepper, cinnamon stick and 4 nails;
- 2 lamb legs;
- 1 small chili pepper;
- 70 ml of olive oil;
- 50 g of ginger;
- 1 cup of water or broth;
- 3 cloves garlic;
- 2 handfuls of figs.
Preparation:
The recipe for cooking couscous from lamb is simple. Couscous couscous is mixed with olive oil. Salt, rubbed with turmeric, dissolved in hot water and immediately poured this water on the rump. Thoroughly mix, tightly cover and leave for 40 minutes. In lamb, rub half of the olive oil, sprinkle with a second mixture of spices and well rub the mixture into the meat. On the heated remaining oil fry the legs to a ruddy color, add finely chopped ginger, garlic and chili. Fry all 2 minutes, pour in water or broth and simmer under the lid until the meat separates from the stone. We will chop the stewed figs into large pieces and add them to the lamb. Tushim all together for 30-35 minutes, then lay the lamb on couscous and pour the sauce obtained in the process of extinguishing.
The original recipe
Very tasty and very unusual dish - couscous in Moroccan.
Ingredients:
- 500 g of peeled and diced pumpkin;
- 50 g of butter;
- the same amount of ginger;
- 2 cinnamon sticks
- 1 orange;
- a handful of raisins;
- handful of any nuts.
Preparation:
This couscous is prepared for a couple of non-steamed cereals. In a special saucepan like a double boiler, but with a very fine upper sieve, pour half a kilo of cereal and cook under the lid for about 20 minutes for a couple, then mix the salt, spices and a little vegetable oil into the cereal, then cook for another couple as much. In the finished couscous add butter and stewed pumpkin. On a warmed cream butter fry pumpkin and grated rubbed ginger. Add cinnamon and raisins and simmer under the lid until the pumpkin is ready. Add the orange peel and orange juice, hold for 2 more minutes on a slow fire. Serve couscous with pumpkin, sprinkle it with nuts. You can decorate the dish with pomegranate seeds.