Couscous has a delicate flavor and extraordinary texture, it is an excellent substitute for rice or pasta, and is perfect as a garnish.It can be served hot or cold, can be added to salads or used instead of bread crumbs for a crisp.
Originally from North Africa, couscous is also popular in the Mediterranean and Brazilian cuisines.It is the national dish of Morocco and Moroccans sit down at a plate of steaming couscous every Friday.
Couscous consists of small grains of semolina coated with a thin layer of flour.Configure these balls, sprinkle the flour with salt water, and then passing it through his fingers, causing the dough to thicken.The granules are then passed through a sieve to beads were the same size (approximately 2 mm in diameter) and dried.
dry couscous, which is now often sold in supermarkets, cooked very quickly: it is necessary to fill 225 g couscous 400 ml of hot water and 1 tbsp.l.olive oil.Let stand for 5 minutes and loosen fork over low heat, adding a little olive oil or butter and freshly ground black pepper.The recipe specified weight of dry couscous.
1. Cod crusted couscous with tomato salsa
Take 225 g of finished couscous.Spread 4 cod fillets (about 200 g) 1-2 tbsp.l.pesto.Cover with a thick layer of couscous.Bake for 25 minutes.Add to form 4 roughly chopped tomatoes, mixed with 2 tbsp.l.basil, 2 tablespoons.l.oil and season to taste.Bake for another 3 minutes and serve with cod.
2. casserole of eggplant, tomato and mozzarella crispy couscous
Take 110 g of finished couscous.Cut eggplant slices along the 1 and 2 squash zucchini and fry on the grill or in a pan in butter.Place the layers in a form sandwiching each layer Passat (tomatoes passed through a) and 300 g of mozzarella cheese.Cover with a layer of couscous and bake for 15-20 minutes in a hot oven.
3. Tabbouleh with couscous
in 450 ml of boiling water add 225g couscous and 1 tbsp.l.olive oil.Leave on for 5 minutes and loosen the plug.Add 2 tbsp.l.chopped parsley, 3 tablespoons.l.chopped mint, 1/2 chopped cucumber, 2 tablespoons.l.finely chopped and seeded tomatoes 1/2 finely chopped red onion, 3 tbsp.l.lemon juice, 3 tbsp.l.olive oil and seasoning.Chill for 2-3 hours.
4. Couscous with mussels and tomato sauce
Fry 1 chopped onion, 1 clove garlic, finely chopped 1 stick of celery, 1 carrot.Add 150 ml of wine, 190 ml of water, 6 peeled tomatoes and a sprig of thyme.Simmer 10 minutes, season and add 1.8 kg of peeled mussels.Cover and cook until the mussels will not open (discard all that remain closed).Serve the mussels 225 g of finished couscous and sprinkle with fresh parsley.
5. Goat cheese baked in a crust of couscous salad with walnuts
Cut 2 logs of goat cheese on slices and roll in 110 g of finished couscous.Bake in a hot oven until brown.Serve on green salad leaves, mixed with a light sauce and 1 tbsp.l.walnut halves.
6. Peppers stuffed with pine nuts and couscous
Fry 1/2 red onion in olive oil.Add 2 tomatoes, sliced lengthwise, sliced 200 g fresh mushrooms and 1 tbsp.l.pine nuts.Add a little wine, a handful of fresh herbs, salt and pepper.Mixed with 225 g of finished couscous made with hot vegetable broth instead of water.4 Stuff the pepper halves and bake for 20 minutes.
Articles Source: kuking.ru
