Couscous is a versatile product. It is easy and simple to prepare. Couscous is combined with meat, poultry, fish, vegetables, fruits, absorbing their taste and emphasizing the aroma. It is able to act as an alternative to cereals, legumes, pasta - both in side dishes, fillings and soups, and in salads.
How to make couscous
Although couscous is considered a cereal, it is actually closer to a pasta. For its manufacture, coarse flour from durum wheat is used. It is moistened, tiny balls are formed, which are then steamed. This is how "fresh" couscous is obtained. The same one that is sold in stores is a semi-finished product. It is already cooked and dried, you just have to pour boiling water over it and hold it under the lid. Depending on the brand, this process can take anywhere from 5 to 15 minutes, it is best to check the directions on the packaging. Water is usually taken as much by volume as cereals. There are a few tricks to making the perfect couscous:
- do not pour water "by eye". If there is not enough boiling water, you will get dry and hard couscous, a lot - mushy. Only by observing the correct proportion will you get a light fluffy rump;
- do not leave the couscous to stand for too long, after the allotted time, be sure to beat it slightly with a fork. If you skip this procedure, you will not get individual grains.
Finished couscous can last up to three days in the refrigerator.
Couscous salad with herbs and orange
This light, aromatic, refreshing salad will perfectly complement grilled meat or fish. You will need:
- 1 cup couscous
- 1 cup vegetable broth or boiling water
- 50 g mint greens;
- 50 g parsley;
- 50 g coriander greens;
- 1 orange;
- ¼ lemon;
- finely ground salt.
Boil the couscous with boiling water, drizzle with olive oil and fluff with a fork. While the couscous is cooling, chop up the herbs. Remove the peel from the orange and cut it into slices, then use a fruit knife to separate the pulp from each slice, discarding the tough membranes. Mix ready-made cereal with orange and herbs, squeeze lemon juice and season salad with salt.
Couscous and feta salad
This recipe successfully combines classic Mediterranean ingredients with couscous - feta cheese, bright pesto, juicy fresh vegetables.
You will need:
- 100 g couscous;
- 2 red onions;
- 1 yellow bell pepper;
- 1 medium cucumber;
- 50 g feta cheese;
- 2 tbsp. spoons of pesto;
- 2 tbsp. spoons of cedar seeds;
- salt and freshly ground black pepper.
Pour boiling water over the couscous. Leave covered for 5-10 minutes. In the meantime, chop the onion into large cubes. Cut off the top of the pepper, remove the seeds and cut the pulp into the same cubes. Cut the cucumber lengthwise into quarters, then chop them into slices. Cut the feta into cubes. Whisk the finished couscous with a fork, add the pesto and chill slightly. Fry pine nuts in a dry frying pan. Combine couscous with vegetables, season with salt and pepper, and serve with pine nuts.
Salad with couscous and figs
In this exotic salad, the sweetness of figs is successfully balanced by salty olives and spicy shallots. To make this easy salad, you will need:
- 200 g of couscous;
- 100 g figs;
- 100 g cherry tomatoes;
- 50 g large olives;
- 3 tbsp. spoons of walnuts;
- 1 tbsp. a spoonful of chopped coriander greens;
- 2 heads of shallots;
- 4 tbsp. spoons of wine vinegar;
- ½ avocado;
- ½ teaspoon of liquid honey.
Prepare your couscous. Cut the figs into small pieces. Cut the tomatoes in half, also cut the olives. Fry the walnuts in a dry skillet and break them into small pieces. Remove the pulp from the avocado, put it in a blender bowl along with chopped shallots, add honey and vinegar, prepare a salad dressing. In a bowl, combine the couscous, olives, figs, nuts, tomatoes and herbs, add the dressing and stir.
Moroccan salad with couscous
This classic Moroccan salad is a vibrant and exotic blend of couscous and vegetables. It will not be difficult to prepare it according to a step-by-step recipe. You will need:
- 1 cup couscous
- 1/2 cup chopped parsley;
- 1/2 cup chopped mint greens
- 2 pinches of cumin seeds;
- 1 teaspoon of chopped ginger root;
- 1 medium pomegranate
- 1 medium zucchini;
- 2 bell peppers (red and yellow);
- 1 orange;
- ¼ cups of raisins;
- 2 tbsp. tablespoons of olive oil.
Prepare your couscous. Wash the orange and grate its zest, then peel and slice the fruit. Remove the film from the orange slices and chop them into pieces. Peel the pomegranate. There is a simple step-by-step way to do this. It is necessary to cut off the top and cut the pomegranate into slices along the membranous septum, then insert a knife into the middle, piercing the pomegranate through and through, and break the fruit. It remains only to turn out the resulting pieces so that the grains themselves begin to crumble into your hands. Cut the zucchini into thin slices, then cut the slices into quarters. Free the peppers from stems, bridges, and seeds. Chop the pulp coarsely. Combine couscous with pomegranate seeds, orange zest and pulp, zucchini and pepper, add herbs, chopped ginger and cumin, add olive oil and mix well.
Shrimp and Garlic Couscous Salad Recipe
This delicious salad can be served for dinner on Friday night, accompanied by a glass of semi-dry white wine. Take:
- 1 cup couscous
- 500 g of peeled raw shrimp;
- 1 tbsp. a spoonful of chopped garlic;
- ½ teaspoon freshly ground black pepper;
- 1 lemon;
- 2 teaspoons of chopped oregano greens;
- 2 teaspoons of thyme greens;
- 1 tbsp. a spoonful of chopped parsley;
- 1 medium cucumber;
- 50 g feta cheese.
Pour salted boiling water over the couscous and leave for 5-10 minutes, beat lightly with a fork and refrigerate. In a skillet over medium heat, heat one tablespoon of olive oil and sauté the shrimp quickly. Fry, stirring frequently, no longer than 2-3 minutes, add chopped garlic, season with salt and pepper and cook for about a minute more. Remove from heat. Remove the zest from the lemon, squeeze the juice. Add 1 ½ teaspoon freshly squeezed juice to the shrimp, stir and leave for 5 minutes.
Cut the cucumber and feta into cubes. Whisk the remaining olive oil with the lemon zest, remaining juice, herbs, and teaspoon salt in a bowl. Combine couscous with shrimp, feta and cucumber, drizzle with dressing and stir. Serve the salad garnished with lemon wedges.
Couscous salad with curry
At the heart of this salad is not only cuckus, but canned chickpeas, rich in protein. It can be a staple in a vegetarian diet or a hearty side dish for meat or poultry. Take:
- 2 cups couscous
- 1 medium carrot;
- 1 stalk of celery
- 3 green onion feathers;
- 1/2 cup chopped parsley;
- 1 cup canned chickpeas
- 1/2 cup raisins
- ¼ cups of apple cider vinegar;
- ¼ cups of olive oil;
- 3 tbsp. spoons of liquid honey;
- 1 tbsp. a spoonful of curry powder;
- 1 tbsp. a spoonful of turmeric;
- 1 tbsp. a spoonful of vegetable broth;
- ½ teaspoon freshly ground black pepper.
Cook and cool the couscous. Grate the carrots on a medium grater. Chop the celery stalk and onion feathers. Whisk together the vinegar, olive oil, honey, turmeric, vegetable stock, and ground pepper in a small bowl. Combine couscous, chickpeas, carrots, and raisins. Add dressing, stir. Refrigerate for an hour or more.
Couscous and Watermelon Salad Recipe
This interesting refreshing salad will brighten up any BBQ party. You will need:
- 1 cup couscous
- 300 g watermelon pulp;
- 1 medium radish;
- 2 sticks of celery;
- 1 long cucumber;
- 1 green onion feather;
- 2 tbsp. tablespoons of chopped basil leaves;
- 2 tbsp. tablespoons of chopped mint greens;
- 2 tbsp. tablespoons of lemon juice;
- 2 tbsp. tablespoons of olive oil;
- 1 tbsp. a spoonful of wine vinegar;
- salt and freshly ground pepper.
Cut the watermelon into cubes. Grate the radish. Chop the celery. Cut the cucumber into cubes. Chop the onion. Whisk olive oil with vinegar, lemon juice, salt and pepper in a bowl. Combine couscous with vegetables and cucumber, add herbs and dressing, stir, let stand for 10-15 minutes and serve.
