What is couscous and how to cook it?

Unfortunately, most of the population of Russia is still unfamiliar with such a wonderful dish as couscous, although it knows its founder - semolina. So far, most often the dish can be found only in the menu of vegetarian establishments.However, an increasing number of culinary specialists are turning to couscous, therefore interest in it, unequivocally, is growing. Perhaps after some time this tasty, healthy and very easy to prepare product will be as familiar on our tables as buckwheat.

In fact, couscous is a paste made from small balls originally from North Africa, which are based on semolina and moist flour, usually wheat flour. The size of one grain varies from 0.5 to 2 millimeters. Although couscous is quite often used in cooking in different countries, in Russia it is only at the beginning of the journey - this product is not particularly common with us.

Production in Africa is still manual. In the first stage, semolina is ground into grits. In the second, it is mixed with flour, water, and sea salt.

The proportions are determined in such a way as to end up with lumps of a proper size, easily crushing into small balls. Couscous is dried in the sun and, if desired, changes color with the help of a natural dye. As a rule, the use of saffron or pumpkin will make a paste of a pleasant yellow color. The finished product is stored without problems for months.

Traditionally it is steamed over stewing meat: so couscous, being an absorbent, will absorb fragrant odors, but will avoid increased fat content. It is also worth adding that earlier it was made from millet, and even today they often experiment with other cereals: rice, barley.

In general, it is customary to distinguish two types of couscous, depending on the condition of the wheat. The first - white - is prepared from round grains of durum wheat. The second - wholegrain - is made from brown kernels again of durum wheat. The color is due to the fact that the husk is not removed. As you can guess, the second variety is more useful than the first, because the wheat husks are rich in various elements.

The caloric value of 100 grams of cooked couscous is 112 kilocalories, which is a very low figure. The ratio of BJU is as follows: 3.8 grams of protein, 0.2 grams of fat, 21.8 grams of carbohydrates. The product is rich in various beneficial elements, for example, calcium, magnesium, potassium, sodium, omega-3 fatty acids and others. Most couscous contains phosphorus - 26 milligrams per 100 grams, potassium - 62 milligrams, and omega-3 - 66 milligrams. Among the vitamins emit B vitamins, vitamin K, lutein, vitamin E, folate and others.

The rich composition explains why Experts actively recommend adding couscous to the daily diet, especially its whole-grain variety. Low calorie content also suggests that pasta can become part of the diet and help to cope with overweight.

In addition, the carbohydrates contained in the product perfectly saturate the energy and restore the lost strength. The pips have a beneficial effect on the state of digestion and metabolism. Pasta must be prepared for children and pregnant women. According to reviews, it even reduces anxiety, helps to cope with insomnia, improves skin condition, regulates hormone production and strengthens the immune system.

Couscous is contraindicated in only a few cases. First, it is the individual intolerance, expressed in various allergic manifestations. Secondly, do not abuse the paste to those who suffer from diabetes. Unfortunately, excessive consumption of the product can only aggravate the condition of the body.

Cooking couscous is very quick and easy. In addition, the product is not tied to one taste or one meal.You can cook salted couscous as a side dish, add it to salads, use for morning cereals and sweet desserts. The simplest dish of couscous is porridge cooked either in a slow cooker or without the use of extras. Groats are simply poured with enough hot water and left for fifteen minutes. During this time, the balls will swell, and they will either salt or sweeten.

In a slow cooker, cooking is possible if there is a “Soup” program. Two glasses of water, one carrot, one onion, 70 grams of butter and a little salt are added to one glass of cereal. Finely chopped vegetables are cooked in butter under the program "Frying" until they are soft. Then water with salt is poured into the bowl, and the “Soup” program is activated. As soon as the water boils, couscous is immediately added, and the program changes to “Preheating”. Everything will be prepared exactly seventeen minutes under the lid closed. The finished dish would be good to serve, along with Korean snacks.

First, a pound of semolina combine with a teaspoon of salt. Then 50 grams of vegetable oil is poured into the mixture, and everything is manually kneaded until small balls are formed. A bowl of cold water is poured into the bowl and the procedure is repeated. Next, the mass is placed in a double boiler or a slow cooker, after which the “Steam” mode is activated.

As soon as the steam begins to pass through the paste, you need to detect ten minutes. In general, so that the couscous does not fall into the bowl through large holes, you can cover the container in which it is located with a cloth. After this period, everything goes, and a little "resting" under the lid.

Then the lumps break open, and the already cooled mass is again wetted and stirred, as it was at the beginning. At the next stage, couscous is put on par again. All this action is usually repeated three times or even more. The main thing to strive for is to make the croup homogeneous and practically transparent.

Traditionally, pasta is cooked in a special design, consisting of two pans, one inside the other. The bottom is located chicken, fish or other meat with vegetables and seasonings, and at the top are couscous balls. Serving is also unusual - first a garnish is put in pottery and poured over the sauce. Then meat is placed in the center, and vegetables are placed in a circle. You can sprinkle everything with chickpeas. Sweet couscous cooked with grapes, nuts or dried fruit. Before serving, it is flavored with butter and sugar.

Vegetable couscous is a very useful and tasty dish, the preparation of which takes a minimum of time. In addition to 400 grams of pasta, you will need:

• two cucumbers;
• one sweet pepper;
• 100 grams of olives;
• a pound of dried apricots;
• 140 grams of dried tomatoes;
• lemon;
• greenery;
• olive oil.

Lemon is grated, then mixed with oil. Vegetables and dried fruits are cut into small cubes. Couscous is poured with the same amount of hot water and covered with a lid.

Among the sweet ways to make this product, a cake called “Kodafa” stands out.

Ingredients:

• 250 grams of pasta;
• a teaspoon of flaxseed;
• 300 milliliters of honey;
• a pinch of cinnamon;
• 600 grams of cottage cheese;
• 140 grams of butter;
• a cup of peeled pistachios;
• a teaspoon of lemon juice;
• salt.

While the couscous is soaked with hot water, the ground flax seed is also poured with liquid. Cottage cheese mixed with honey. The finished couscous is mixed with oil and flax and sprinkled with salt. The half is laid out in a baking mold, cottage cheese is placed on it, and then couscous again.So far, at an average temperature, the future cake lasts a third of an hour in the oven, syrup is prepared from cinnamon, honey and 120 grams of water. He put on the fire, brought to a boil, and then aged for five minutes on a small fire. In the final, lemon juice is added to the sweet liquid. The dish comes from the oven, drizzled with sauce and sprinkled with pistachio slices.

For those who lose weight, couscous is also recommended to cook in a certain way. 250 grams of pasta is poured into a bowl and covered with boiling water for seven minutes. At this time, one tomato, one cucumber and some onions are finely cut. Ready couscous mixed with vegetables, dressed with olive oil and sprinkled with lemon juice. The calorie content of such foods will be only 53 kilocalories.

In Morocco, it is customary to eat couscous with saffron and olives. In Algeria, tomatoes are the traditional addition, and Tunisians must add paprika to the paste. In general, the product, being universal, allows to give free rein to experiments - it can be eaten with vegetables, fruits, mushrooms, meat and nuts.

Milk can be a substitute for water when cooking porridge. Fine soup will turn out from couscous, champignons, sweet pepper, onions and spices. Boil everything to vegetable broth.

Many salads contain this ingredient. For example, an interesting combination of beets, salad mixture, red onion and pasta. This salad is dressed with olive oil and sprinkled with dried herbs and other spices. A rather popular Libyan salad called “Taboule”. In addition to couscous, it contains cucumber, tomato, raisins, mint, onion, parsley, lemon juice, oil and spices. The North African ingredient is often combined with lentils, for example, to form vegetarian cutlets.

When you need to urgently prepare a treat for the guests, the product can be mixed with tomatoes and sprinkled with grated cheese, or you can fry the onions, zucchini and carrots.

Sweet couscous feels wonderful in combination with chocolate, sugar and citrus, for example, in a chocolate dessert recipe. Mixing pasta with raisins, nuts, apples and spices, you can stuff the pumpkin mixture with the mixture and get not too high-calorie healthy sweetness. Loves the product and herbs, such as thyme and mint, in combination with dried fruit.

See the recipe for couscous from Ilya Lazerson in the next video.