Couscous has been used as a base for many hot and warm dishes for a very long time. Recently, hot oriental salads with couscous have begun to gain popularity. Initially, couscous was made from millet, but nowadays you can find couscous made from semolina more and more often.
Instructions
Step 1
In different countries, for many years, couscous has been eaten, with a variety of recipes with it. So in mountainous areas, couscous is most often prepared with the addition of lamb and lamb meat, and on the coast, couscous is prepared exclusively with seafood, but vegetables and seasonings are always added everywhere.
Step 2
To make the dish more beautiful, it is tinted with seasonings, vegetables and wines. Turmeric is most commonly used to impart a pleasant golden yellow color to couscous. You can also add various fruits and dried fruits to couscous. There are many recipes for sweet couscous.
Step 3
Many stores began selling convenience foods, including steamed couscous. Such couscous is quick and easy to prepare, but it is not suitable for complex and aromatic dishes, as it is very soft.
Step 4
To make the couscous dish as healthy as possible, it is best to steam it. When steaming, couscous retains the greatest amount of useful and nutritious elements. If you want to keep the dish aromatic and beautiful at the same time, pour the couscous with vegetable or meat broth before cooking, and add seasonings, give time to brew. Some recipes involve infusing herbal couscous for three days.
Step 5
Couscous comes in all shapes and sizes. There are several varieties of couscous, such as, for example, large pearl Israeli, very small Lebanese couscous.
