Couscous is a paste made from durum wheat or barley in the form of round, small balls. Cereal dishes are hearty and tasty.
Types of couscous
To properly cook pasta, you need to build on its type:
Moroccan couscous
This is the smallest variety that cooks quickly.
The taste has honey and nutty notes. Grouts are often served as a side dish with vegetables, meat or fish.
Israeli couscous
More like pasta in taste.
This pasta is added to salads, soups.
Lebanese couscous
This is the largest variety of couscous. It takes the longest to cook. This is a great addition to meat and vegetable stews or other hearty recipes.
It is also coarser than Moroccan or Israeli couscous, prolongs the feeling of satiety.
Cooking rules
Couscous should be thoroughly washed with clean, cold water. This is necessary in order to get rid of excess starch.
When cooking, use equal amounts of water or broth and couscous.
While boiling, add the herbs, garlic clove, bay leaf, herbs, black pepper and some white wine. To bring out its nutty flavor, fry the couscous in butter for 2-3 minutes before cooking.
You can add water or broth, as soon as the cereal becomes golden.
It only takes 3-5 minutes to cook.
Important Tip: Once the couscous has cooked, stir it with a spoon, cover and let it sit for 10 minutes.
When the couscous has stood, it will need to be broken with a spoon or fork.
Storage rules
To store, refrigerate the couscous in a tightly sealed container.
Another way is the freezer.
Cooked couscous can be stored in the freezer for up to 4 months.
