Tag Archives: couscous

Couscous stuffed tomatoes

Couscous stuffed tomatoes

Couscous stuffed tomatoes look great paired with a salad for a light summer dinner, or you can make a big batch as a side dish for a large crowd. Traditional couscous can be bought in every big supermarket, but needs pre-soaking and takes a long time to cook – it’s usually steamed. Quick-cook couscous is more readily available and more convenient, as it just needs rehydrating in boiled or simmering water. Ready-flavoured couscous can be bought in supermarkets, but you’ll usually get a tastier result by adding your own ingredients to flavour plain couscous during cooking.

Carrots with couscous

Carrots with couscous

This easy recipe for spicy carrots with couscous can bring you a great pleasure of different taste into your homemade dish menu. It is very light and healthy, yet full of delicious taste. This dish can be served with chicken or even fish. The couscous is an essential storecupboard staple – just soak it in hot water and in ten minutes you’ll have an accompaniment to meat, fish, cooked vegetables or tagines, or the makings of a hearty salad. This granular type of pasta is made by sprinkling durum or hard wheat semolina grains with cold salted water and rolling and coating them in fine wheat flour. Couscous can be eaten hot or cold and is a staple ingredient in North Africa.

Couscous stuffed tomatoes

Couscous stuffed tomatoes

This couscous stuffed tomatoes recipe is great because you can combine the stuffing and use many of different ingredients to change the flavours.  They goes great with a salad for a light summer dinner, or you can make a big batch as a side dish for a large crowd. Traditional couscous can be bought in shops, but needs pre-soaking and takes a long time to cook – it’s usually steamed. Quick-cook couscous is more readily available and more convenient, as it just needs rehydrating in boiled or simmering water. Ready-flavoured couscous can be bought in supermarkets, but you’ll usually get a tastier result by adding your own ingredients to flavour plain couscous during cooking.

Lamb “Couscous”

Lamb “Couscous”

Couscous is a dish made from tiny granules of durum wheat. The couscous grains are then prepared by steaming them until they have a light, fluffy consistency. Couscous is one of the staple foods of the Maghrib (western North Africa). Couscous is made from two different sizes of the husked and crushed, but unground, semolina of hard wheat using water to bind them. The key to preparing an authentic couscous is patience and care. Couscous is cooked in a special kind of cooking ensemble called a kiskis, known by the French word couscousiere in the West, except in Italy, where it is called a couscousiera. A kiskis consists of two parts: the bottom portion is a pot-bellied vessel for the broth while the top part fits snugly over the bottom part and has holes in its bottom for the steam to rise through, which cooks the couscous. In North Africa, they are often made of earthenware or aluminum.

Preparing instant couscous is quick and easy — the dried couscous is added to a pot of boiling water or stock, the pot is then covered and the water is absorbed into the couscous in about five minutes.