2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Couscous is a fine paste made from the so-called semolina / durum white wheat, which is most suitable for the production of couscous /.
Couscous is a small hard ball that contains a lot of carbohydrates, fiber, protein, B vitamins, vitamin E, calcium, iron, phosphorus and a minimum of fat. Couscous food provides enough energy and can play a key role in your healthy diet.
Where does couscous come from?
The couscous is considered to be the homeland of North Africa and the Middle East, a main ingredient in the Maghreb resident cuisine and some countries in the Arab world.
But today couscous is widespread and very popular in almost every corner of the world. It can be bought in all supermarkets and especially in health food stores.
Couscous production
Maghreb women still prepare couscous in the traditional way. The hand-made couscous there is almost a ritual that hires women for days. First the wheat is sown in the ground. After the harvest, semolina is prepared. Add salt, water and knead the mixture by hand, then form fine small balls. They are steamed and finally dried in the sun. As you may feel, traditional couscous production is quite labor intensive. The dried cereal is prepared with hot water until it swells.
Which is the best couscous?
There are several types of couscous. Wholemeal couscous is the healthiest. It is made from whole wheat grain, including flakes. Thus, wheat retains all healthy substances and especially fiber. This type of couscous with organic quality is available from most specialty grocery stores.
How is couscous prepared?
Couscous can be consumed as a main dish or dessert. It only takes a few minutes to prepare. It is prepared in boiling salted water, broth or milk, in a ratio of 1: 2 (couscous: water).
Pour the couscous into a suitable bowl, pour boiling water over it, mix well, cover with a lid and let stand for about 5-10 minutes until it swells and softens. From time to time, check the readiness by stirring with a fork. Add a little oil to soften the taste.
Couscous balls can be served hot - in addition to meat and vegetables, cheese, and cold - in addition to yogurt.
Interesting: In the Arab world, it is prepared in a special vessel consisting of two parts, the bottom of the upper part of which is perforated. At the bottom are arranged to stew, meat with vegetables and chickpeas. Steamed couscous has a divine aroma. The aroma of couscous is different in each country.
Moroccan couscous enchants with its taste of olives and saffron, in Tunisia - of tomatoes and spicy pepper and Harrisa sauce.
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