Couscous is small balls made from very finely ground cereals, most often wheat. This food is widespread in the East, but more and more often our compatriots include dishes from this product in their daily diet. Cous-cous retains the beneficial properties of the cereal from which it was made, thanks to which the food from it is satisfying and nutritious. But unlike our usual cereals, it is prepared very quickly and easily, because it does not even need to be cooked. If you learn how to cook couscous for a side dish, you can indulge loved ones with delicious and nutritious lunches and dinners, whipping them up. Indeed, even on the train, at work or in the country, being in cramped conditions and not having a lot of time, couscous can be turned into an appetizing side dish or even a full-fledged dish.
Cooking features
Cooking a couscous side dish will not be a difficult task even for an inexperienced cook. This cereal cooks quickly, and to get a tasty meal from it, you just need to prepare an appetizing dressing with vegetables or other ingredients. However, if you are not familiar with the basic principles of cooking couscous dishes, you can get a completely different result than the culinary specialist expects. Before moving on to choosing a suitable recipe, you should get acquainted with the general principles of cooking dishes from this unusual cereal.
- Couscous is not always the same, its properties may depend on what kind of cereal it is made from. Usually, for its preparation, they use twice as much boiling water as cereals, and insist it for only 5-10 minutes. But if the product is made not from semolina, but from other cereals, the ratio of couscous to liquid, as well as the time of its swelling, may be different. To avoid mistakes, you must adhere to the manufacturer's recommendations, which are easy to find on the product packaging.
- Couscous is not boiled, but only poured with boiling water and insisted for a certain time... After the cereal swells, it must be loosened with a fork, and only then combined with other ingredients or served.
- When preparing a side dish of couscous, you need to know that the cereal swells greatly, significantly increasing in volume. From 75 g of couscous and 150 ml of water, about 300-350 ml of ready-made food (weighing about 220 g) is obtained, this is more than enough per serving.
- To correctly determine the optimal ratio of ingredients, sometimes you need to know not only the volume, but also the weight of the product. Without scales, couscous can be measured with a glass or spoon. A teaspoon holds about 7 g of cereal, in a dining room - about 25 g, in a glass with a capacity of 200 ml - 220 g.
- When preparing couscous for a side dish, it is often flavored with butter or sauce, mixed with fried, stewed and boiled vegetables. By the time vegetables are combined with couscous, they should be cooked to readiness.
Couscous as a side dish is almost universal. It goes best with meat and poultry dishes, but if you cook it with spices and vegetables that go well with fish, then you can serve it with a fish dish.
The easiest recipe for making couscous for a side dish
- couscous - 0.25 kg;
- water - 0.4 l;
- salt, butter - to taste.
Recipe for the occasion::
Cooking method:
- Measure out the required amount of couscous, pour it into a small saucepan. Salt.
- Boil water in a kettle or other saucepan, pour couscous over it.
- Cover the casserole with a lid. Leave it on for 10 minutes.
- Add melted butter, loosen the food. Taste it, add salt if necessary, stir again.
The couscous prepared according to this recipe as a side dish goes well with almost any dish. It goes the worst with fish, best of all with meat.
Couscous garnish in vegetable broth
- couscous - 0.22 kg;
- water - 1 l;
- onions - 150-180 g;
- carrots - 160-200 g;
- bay leaf - 1 pc .;
- refined vegetable oil - 20 ml.
Cooking method:
- Peel the onions and carrots. You don't need to cut vegetables.
- Put vegetables in a saucepan, cover with clean water. Add salt and spices to them. Pour in a spoonful of vegetable oil.
- Place the pot on the stove. Bring water to a boil over medium heat. Reduce the intensity of the flame and cook the vegetables until tender.
- Strain the broth.
- Put the couscous in a bowl or other container, pour 0.4 l of hot broth. Cover and leave for 10 minutes.
Spread the finished couscous into plates using the cooking ring, garnish with boiled carrot slices. It remains to put the main dish next to it and serve the food to the table.
Couscous garnish with carrots, onions and curry
- couscous - 0.2 kg;
- carrots - 150 g;
- onions - 150 g;
- water - 0.4 l;
- soy sauce - 60-80 ml;
- curry seasoning - 5-10 g
Cooking method:
- Place the couscous in a container of a suitable size, taking into account the fact that it will greatly increase in volume after adding boiling water to it. Add curry powder to the grits, mix well to distribute the seasoning evenly.
- Boil water, mix with soy sauce. Pour the resulting mixture into the couscous.
- Cover the container with cereals with a lid and leave it to swell.
- Remove the husk from the onion, cut it into small pieces.
- Scrape, wash the carrots. Dry it with a napkin, chop it on a coarse grater.
- Heat oil in a deep skillet. Put onions in it, lightly brown it.
- Add carrots to the onion. Saute vegetables until tender.
- Loosen the swollen couscous and transfer to the vegetables. Stir. Let the dish warm for a minute and remove the pan from the heat.
Couscous according to this recipe turns out to be juicy and aromatic. It will be a good addition to pork and poultry dishes.
Couscous with tomatoes and pine nuts for garnish
- couscous - 150 g;
- hot water - 0.25 l;
- pine nuts - 50 g;
- cherry tomatoes - 0.25 kg;
- lemon - 1 pc.;
- fresh mint to taste;
- salt, black pepper - to taste;
- olive oil - 40 ml.
Cooking method:
- Dry the pine nuts in a skillet without oil. Cool it down.
- Wash the tomatoes, dry with a napkin. Place in a greased baking dish. Mix the remaining oil with squeezed lemon juice, pour over the tomatoes with this mixture.
- Place the dish with tomatoes in an oven preheated to 180 degrees for 10-15 minutes.
- Pour the couscous into a small saucepan, add salt, pepper, a teaspoon of finely grated zest to it, mix.
- Pour boiling water over the couscous, leave to infuse for 5-7 minutes.
- Transfer the tomatoes to the couscous along with the juice and oil released from them, add pine nuts and finely chopped mint. Stir. Leave to infuse for 5 minutes.
The couscous garnish made according to this recipe goes well with poultry and fish. It can also be served as a stand-alone snack.
Couscous with onions, garlic and herbs for garnish
- couscous - 150 g;
- water - 0.3 l;
- fresh parsley - 20 g;
- garlic - 1 clove;
- onions - 80 g;
- refined vegetable oil - 20 ml;
- dried Italian herbs - 5 g;
- salt, black pepper - to taste.
Cooking method:
- Chop the garlic finely with a knife.
- Peel, finely chop the onion.
- Wash the parsley, dry, chop finely.
- Prepare the couscous by mixing it with salt, pepper and dried herbs.
- Boil water.
- Heat oil in a deep frying pan, put onion and garlic in it, fry them until the onion becomes transparent.
- Pour couscous into the vegetables, pour boiling water over.
- Remove the pan from the stove, cover with a lid. Wait 3 minutes.
- Stir the contents of the pan with the parsley. Wait a few more minutes. Keep the couscous under the lid at this time, as it cools quickly.
The garnish prepared according to this recipe is suitable for any type of meat, as well as for chicken, turkey.
Couscous in a slow cooker for a side dish
- couscous - 0.2 kg;
- water - 0.4 l;
- carrots - 100 g;
- onions - 100 g;
- salt, pepper - to taste;
- butter - 60 g.
Cooking method:
- Peel the carrots, cut into small cubes.
- Peel the onion, chop finely.
- Put butter in the multicooker bowl. Switch on the "Fry" program. If your appliance does not have such a program, you can use the Baking program.
- Add onions and carrots. Cook them for 10 minutes.
- Switch off the unit temporarily. Pour water over the vegetables. Add salt and pepper. Start the device by activating the Soup program for literally 10 minutes.
- Pour couscous into boiled water, mix the products. Leave the food for 15-20 minutes in the heating mode.
A delicate side dish made from couscous according to the given recipe will go with any meat and poultry dish.
Garnish of frozen vegetables and couscous
- couscous - 0.22 kg;
- water - 0.4 l;
- refined vegetable oil - 40 ml;
- frozen vegetable mixture (best of all Mexican) - 0.4 kg;
- salt, spices to taste.
Cooking method:
- Heat the oil in a deep skillet, pour the frozen vegetable mixture into it. Roast vegetables for 5-7 minutes.
- Add the amount of water indicated in the recipe, as well as salt and spices.
- After boiling water in a pan, simmer vegetables in it for 5 minutes.
- Remove skillet from heat. Pour couscous into it. Stir. Cover the skillet with a lid and let sit for 10 minutes.
The garnish made according to this recipe looks bright and appetizing. It is so tasty and satisfying that it can be served as a separate dish.
Couscous is good because it cooks quickly and goes well with any type of meat and vegetables. It is ideal for preparing a side dish with meat dishes and poultry snacks. Some recipes allow you to turn couscous into a side dish for fish.
This versatile grain product can be likened to a blank canvas that a talented artist is capable of applying a variety of aromas and flavors - from meat or vegetable stews to fresh summer salads. Is there an ideal way to prepare couscous?
Quite often, like many other cereal derivatives, couscous is prepared in small balls from semolina wheat (in the same way as pasta, for example). Couscous is widespread in North Africa. In our stores, you will find couscous mainly in a quick-cooking form, and if you know how to boil water in a kettle, you can make couscous too. But it is also found in the traditional raw form, and then it can take hours to cook. In the end, both of these methods are easy to find in any description on the manufacturer's packaging.
By itself, couscous can serve as a quick substitute for the same rice or other grains in side dishes. Like rice, it is also often mixed with a great variety of different ingredients for filling vegetables. Couscous cooked in larger balls is sometimes called "Israelite".
As I said, making couscous is no more difficult than brewing a cup of tea, but there are several secrets to getting it crumbly and fluffy.
Never add too much liquid to the couscous. Remember the simplest rule: exactly the same volume of liquid is added to one volume of couscous.
Do not leave the couscous to steam for too long, otherwise it may turn into a lump in your body. Once the couscous has absorbed all of the liquid, it should be gently mixed to separate the grains from each other and make them airy. Before pouring boiling water over the couscous, you can also sprinkle it with olive oil, which will coat each grain with a thin shell and help make the couscous crumbly. The same can be done immediately after steaming - in the process of fluffing up the couscous.
Try to use a fork to fluff up the couscous, as a spoon can cause clumping.
Israeli couscous is not supposed to be airy, however, if you want it to be airy, it should be boiled like pasta and then butter is added to it so that the balls don't stick together.
By and large, couscous is not prepared, and when steamed, the process of rehydration takes place, that is, in other words, it absorbs liquid within 5-15 minutes. First, try this operation with a little couscous. If the couscous has become soft and tender, then it is ready to fluff, and if it is still crispy, it should be kept under the lid for longer.
All you need is a deep, fireproof bowl (or even a saucepan) with a lid.
Various herbs and spices are often added to couscous to make it flavorful.
Dry spices can be added to the couscous even at the steaming stage.
After steaming, the couscous can also be mixed with butter and olive oil and lightly sautéed.
Parsley, mint, cilantro, tomatoes, green onions, garlic, lemon, olives, chili, pomegranate, almonds and dried fruits are often added to the finished couscous.
Here's the simplest one.
(for four servings of couscous)
Ingredients:
- 200 grams of couscous
- 200 ml hot vegetable stock
- 2 cloves of garlic (peel and crush thoroughly with a knife)
- 1 medium bunch of cilantro (cut into small twigs)
- 1/3 cup coarsely chopped parsley leaves
- 1/2 teaspoon of oregano
- A quarter glass of raisins
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 lemon (divided into four wedges)
- Salt pepper
Preparation:
- as recommended in the recipe on our blog.
- Pour the couscous into a refractory bowl and fill it with ready-made and very hot vegetable broth, adding oregano here. Cover with a lid or foil and let stand for 5-15 minutes, until tender.
- Then fluff the couscous with a fork.
- While the couscous is steaming, heat the butter and olive oil in a frying pan. Fry the garlic over medium heat for about a minute. We add couscous, raisins and herbs here. Reduce heat to medium-low and cook for a couple of minutes.
- Season with salt and pepper to taste. Let stand under the lid for 5 minutes.
Also read on our blog:
Ratatouille with pumpkin, parsnips, celery and onions
You have more than once noticed this fine-grained yellow cereal on store shelves. Perhaps they even turned it in their hands and put it back, because they could not figure out what to do with it and how it was prepared. This material will allow you to get acquainted with this wonderful and very useful product.
Fine-grained semolina is sprinkled with water, sprinkled with flour and by shaking the cereal is rolled into small balls. The resulting grains are kept over steam, then dried and packaged. Previously, it was painstaking work that rural women were engaged in, but in our century this whole process is completely automated.
The origin of couscous
The method of preparation of this product originated in Africa, in its northern part. There, millet was used to make couscous (millet is known to all of us). To be objective, you can cook it from any finely ground cereal. It's just that in Africa, millet is the most common type of cereal.
By analogy with cereals, the name "couscous" was also given to a dish prepared on its basis. This dish was very popular with desert nomads, because the couscous was easy to transport, could be stored for a long time and was prepared very quickly.
At the same time, being a very satisfying dish. The rest of the Africans were also held in high esteem - after all, the dish was cheap, but quickly and for a long time saturating. And still, in African countries, couscous is the most common dish. True, in each country the process of its manufacture is different.
For example, in the north of Algeria, it is prepared only from durum wheat, but in the south, soft varieties are used, and wheat is mixed with barley and rye. In addition, yeast, butter and sugar are added to couscous in Algeria. They can also add eggs for satiety and improve the binding properties. But in Tunisia, grain particles of different sizes are used, adding olive oil to them.
Cous-cous is useful and harmful
First of all, this cereal is notable for its high copper content, a hundred-gram portion is capable of covering a quarter of the daily intake of this element, it also contains zinc, potassium, manganese, phosphorus and iron.
This cereal is rich in vitamins of group B. But those who follow the figure should not get carried away - 376 calories per 100 grams of the product, while you should take into account what you will use couscous with - additives will also add energy value.
The benefits of cereals
Regular consumption of this cereal can reduce the risk of developing diabetes. At the same time, the consumption of this product will lower blood cholesterol levels.
B-group vitamins will reduce body fatigue and improve sleep. But for this you should not cook couscous, otherwise vitamins will not remain in it. It is better to use steam for these purposes.
If you have low hemoglobin, then it is worth introducing this cereal into the diet, it will significantly improve the situation. Couscous will also be useful for women, gently normalizing their health.
By including cereals in your weekly diet, you can easily reduce your weight, since cereals have the property of quickly saturating the body. But do not consume too much of it, otherwise you will face the opposite effect.
Who can harm couscous
- People who are allergic to cereals and their derivatives;
- Suffering from diabetes and thyroid problems - before introducing cereals into the diet, you should seek advice from your doctor;
- Highly obese. It is advisable to consult a nutritionist about this.
How couscous is prepared
If you are using a store-bought couscous, it is easy to prepare it:
Everything, a delicious dish is ready. You can also boil the couscous in boiling water for a couple of minutes instead of steaming. The addition of cinnamon will add a great flavor to the dish.
You can cook this cereal yourself. To do this, you need semolina, flour and water.
- Take a large, flat dish and pour an even layer of semolina on it;
- Moisten the cereal with water with a small addition of salt and sprinkle with flour;
- Roll balls from the resulting mixture by hand;
- Let them dry.
The steamed couscous is the most delicious. There is a special dish for this - a burm, which is a container with another bowl with holes inserted in it. You can use a double boiler.
It is in the two-tier containers that the most aromatic and tasty couscous is obtained, due to the fact that meat is stewed in the lower container, and the couscous is soaked in the upper container with the resulting steam. But even in a slow cooker, this cereal can be prepared with dignity.
Delicious dishes with couscous groats: recipes with pictures
Couscous with pork in a slow cooker
- 250 g of cereals;
- 500 g of pork;
- One large carrot;
- One medium onion;
- A clove of garlic;
- A pinch of coriander;
- Salt to taste.
- Put the meat, cut into medium-sized pieces, into the main bowl of the multicooker;
Couscous side dishes
As a side dish, couscous is a truly versatile cereal. The thing is that the taste of couscous itself is not very expressive, so it can be combined with almost any combination of products.
The most popular side dishes with couscous are combinations of cereals with various vegetables. In addition to the already mentioned carrots and onions, other additives can be used.
This dish is just perfect for preparing dinner in a very short time after a busy day.
- 1 glass of couscous;
- 1 bag frozen mix (best with green beans, carrots, and corn)
- Salt and spice taste;
- Sunflower oil.
The quick meal is ready!
Another option for a quick side dish.
- Prepare the base from kusa-kus using the steaming method, as indicated on the package;
- Add finely chopped tomatoes, stir;
- Sprinkle the hot couscous on top with grated cheese.
This side dish will go well with any type of meat.
On a note
In general, couscous is combined with any vegetables, especially it will be good with zucchini and onions, but others will also make him a worthy company, delighting you with an interesting taste.
Couscous goes very well with dried fruits and nuts. Dried fruits will need to be previously doused with boiling water.
Mint, thyme, basil, marjoram, oregano and thyme - these herbs will very well complement the cereals and give it an unforgettable aroma and taste.
As a side dish, couscous goes well with any meat and fish.
So you learned what couscous is, how and with what to cook it. Therefore, next time do not be afraid to buy this cereal, but feel free to take it and please yourself and your loved ones with new and tasty dishes.
Feel free to experiment, because this cereal can be combined with many products, the one that in any case you will get a delicious dish. And the fact that couscous can be cooked very quickly gives it a huge plus, because very often it turns out that there is no time to stand at the stove, or is simply reluctant.
And this quick dish will not only saturate you for a long time, but also enrich your body with essential vitamins and minerals.
Recently, some new products have been appearing more and more often - couscous, bulgur, ptitim. All these are varieties of cereals, we will dwell on couscous in more detail, it is now the most discussed and popular.
Couscous is a cereal processed in a special way. He has a very interesting production technology. Fine granules are formed from semolina and slightly damp flour. Then they are sieved through a sieve. Those granules that fell through the sieve go for further processing, and those that remain are the future couscous groats. It is dried within 1-2 months, after which it is ready for use. Previously, North African women did all this by hand, now there is already a mechanized, streamlined process for the production of cereals.
Couscous contains many vitamins and microelements useful for the human body, moreover, it is very nutritious and well absorbed.
This cereal can be bought on supermarket shelves; such producers as Yarmarka, Mistral, National, Braviolli have recommended themselves in the best way. The assortment includes couscous with additives - with aromatic herbs, with tomatoes.
How to steam couscous for a side dish?
When some housewives ask the question of how to cook couscous for a side dish, it turns out to be not entirely correct. The fact is that this cereal is not boiled, but steamed, that is, it is prepared as easy as shelling pears. The main thing is to keep the proportions correctly. The ratio should always be 1: 2 (1 part couscous requires 2 parts water).
Ingredients
- couscous groats - 1 glass;
- water (boiling water) - 2 glasses;
- butter and salt - to your taste.
Preparation
Pour cereals into a deep glass bowl.
Add oil and salt to taste.
Mix thoroughly.
Pour in 1/3 of the specified amount of water. It is very important that you pour not just hot water, but boiling water.
Cover the bowl with a lid, plate or cling film. Let stand for 5 minutes.
During this time, the cereal will absorb all the liquid. Open the bowl, add 1/3 of the boiling water again and let stand for another 5-6 minutes. Repeat the same procedure a third time with the remaining boiling water.
The porridge is ready, you can use it as a side dish. Serve meat, fish, seafood, mushrooms, vegetable dishes with it.
In the same way, couscous porridge is prepared in milk, it can be served with raisins, pieces of dried fruits, candied fruits, nuts.
How to cook couscous in a slow cooker?
We offer a quick, light and tasty breakfast option - crumbly couscous cooked in a slow cooker. You can eat it just like that, without anything. For those who want a more filling breakfast, add stews or vegetables. Children like it if the porridge is seasoned with milk and sugar.
- Pour water into a multicooker bowl, add salt and stir. Close the lid, set the “Steam cooking” mode, setting the time to 2 minutes.
- After a couple of minutes, the water will boil, add the cereal and stir.
- It will instantly absorb water, you do not need to set any cooking modes. Immediately put butter in the porridge, close the lid and set the multicooker to the heating mode for 5-10 minutes.
That's all, couscous in a slow cooker is ready, you can serve porridge to the table.
Note! There is no fundamental difference in whether you first bring the water to a boil and then pour the cereal into it, or initially transfer the couscous to the multicooker cup, and then pour boiling water over it. The result will be the same, do as you like.
How to cook couscous in a double boiler?
For the cereal that is sold in our supermarkets, everything is quite simple, you just need to steam the couscous and it is ready to eat. But in the countries of North Africa, it is traditionally cooked in a special steamer pan. That is, couscous is cooked not in water, but steamed from the broth boiling under it, in which meat, vegetables, olive oil are put. Groats have the peculiarity of absorbing all the flavors, so they turn out to be very tasty when finished.
for a couple at home?
To do this, use a double boiler, a fine sieve, which is installed on an ordinary saucepan, or a special multicooker bowl for steam cooking (in a hole). This method is quite lengthy, so it is rarely used in European countries, except perhaps in national restaurants of Moroccan or Tunisian cuisine.
In addition, semi-finished steamed couscous is sold on the shelves of Europe and Russia, which is enough just to pour boiling water. Although if you want to steam it, then try it, it is really very tasty. When you are going to cook meat, fish or vegetables in a double boiler, place them on the lower shelf, and at this time you can boil cereals on the upper one. Get both the main course and the side dish right away.
Cooking applications
Some chefs call couscous a transformer because it is amazingly combined with all products.
Most often, cereals are used to make pilaf or a side dish, cook first courses with it, stuff pepper with couscous and meat. And they make delicious salads with it:
- Greek salad with vegetables and couscous. Light summer dish with diced tomatoes, cucumbers, bell peppers, red onions, ready-made cereals and a special dressing.
- Tabouleh. The lighter version is made with couscous, tomatoes, mint and parsley. You can make a more satisfying, so-called warm salad, which includes: chicken breast fried in olive oil, eggplant, red onion and zucchini, couscous and fresh herbs.
- Gourmet salad with couscous, sun-dried tomatoes, raisins, shallots, spinach and beetroot leaves.
- Interesting salad with couscous, dried cranberries, nuts and orange.
- Vegetable salad of tomatoes, corn and bell peppers with couscous, basil, olives and feta cheese.
In fact, as many chefs and housewives exist, so many options for salads with couscous can be thought of. After all, it is harmonious in combination with all products. So fantasize and create new culinary masterpieces in your kitchen.
Couscous is quite common in Morocco and many other eastern countries. But in our open spaces the popularity of this product bypassed. And I must admit it is completely undeserved. Indeed, by its taste, as well as by the level of useful properties, couscous surpasses many of the cereals common in our country. Due to its low glycemic index, couscous is also recognized as the healthiest of all grains in the world.
Among other things, couscous contains the lion's share of dietary fiber, which, as you know, play the role of a kind of "orderly" of our intestines and remove harmful toxins and toxins.
Below we will tell you how to properly prepare couscous for a side dish. Try to make this dish for dinner or for lunch, complementing them with meat or fish and, perhaps, this side dish will become one of your favorites.
How to cook couscous for a side dish - recipe?
Ingredients:
- couscous - 120 g;
- purified water - 200 ml;
- onions - 85 g;
- carrots - 85 g;
- ground pepper mixture - to taste;
- - 45 ml;
- curry - 5 g;
- refined vegetable oil;
- ground black pepper - to taste;
- salt to taste.
Preparation
Pour the couscous into a saucepan or ladle, season with salt and curry, stir, fill with boiled water, cover tightly with a lid and leave to swell for at least ten minutes. At this time, peel and finely chop the onions, pass the carrots through a medium grater and pass the vegetables in a frying pan with refined vegetable oil, stirring, until tender. Then pour in the soy sauce, season the mass with a ground mixture of peppers, mix and mix with the already infused couscous.
Before serving, put the couscous in a bowl and turn it upside down on a plate.
Couscous as a side dish for fish
Ingredients:
Preparation
To prepare couscous as a garnish for fish, pour it into a saucepan or heat-resistant bowl, fill it with broth or water heated to a boil, cover with a lid and let it brew for seven to ten minutes. After that, add finely chopped fresh parsley to the porridge, season the mass to taste with salt, olive oil and lemon juice, mix and serve.
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