Description

Hooray! We have a new breakfast option in 5 minutes - not only fast, but also healthy! Plus, it's hearty and delicious. Just what the kids need before school! And what is it and how to cook - now I'll tell you.

When I saw a cereal with an unusual name on the store shelf, I smiled, and my hand reached for the bag itself, the inscription on which read: "Couscous." Well, who would refuse to try porridge with such a cute and fun name! I wonder why couscous? Because his "bit-kus"? In fact, the name of the cereal comes from the Berber word ”seksu”, which means “rounded” or “rolled” - which very capaciously describes the process of making couscous.

Do you know how this cereal is made? From the manga! At first I was surprised - how is it, because semolina is much smaller. It turns out that semolina poured onto a large dish is moistened by sprinkling with water, and balls are formed from it, rolling in semolina or flour. Those that have received round grains are sieved and those that have slipped through the sieve cells are re-run in ... This is such an interesting technology! Imagine doing it by hand before. How much patience the girls needed to cook this delicious cereal! Now the production of couscous is automated.

Couscous has been known since the 13th century, when caravans traveling through the Maghreb countries saw Berber women cooking something unusual and tasty! Having found out that porridge from this unprecedented cereal is cooked much faster than from ordinary grain, travelers began to buy couscous for themselves to cook at rest stops on the road. Gradually, the product was recognized and loved all over the world. In Sicily, for example, every year in September there is a Couscous Festival!

Once couscous was prepared from millet, and now the basis for it - semolina - is made from durum wheat. The product is very useful! The cereal is rich in B vitamins, which have a beneficial effect on nervous system, immunity, brain and heart function, skin and hair condition. Eat couscous porridge - and you will be full of energy, balanced and healthy!

And how to cook couscous, everything was written on the same package. Surprisingly simple! I would say, as simple as brewing Mivina or steaming cereal, only much more useful. You can even do without a special pot for couscous, which is called ... couscous! Really, great? This is something similar to a double boiler - meat and vegetables are stewed on the lower tier, and cereals are steamed on the upper tier, saturated with aromas ... Couscous is combined with all kinds of products - meat, seafood, vegetables, dairy products ... You can come up with a lot of different dishes!

I will tell you a basic recipe that you can easily prepare for breakfast for children or for the whole family, and you can vary the additions to your liking.

Ingredients:

1 glass of couscous;
1.5 glasses of water;
Salt to taste;
Butter.

Instruction:

Pour the cereal into a plate and pour boiling water in a ratio of 1: 1.5 - that is, 1.5 parts of water for 1 part of the cereal. Instead of water, you can take milk, meat or vegetable broth. Salt, mix, cover with a lid or a plate and let it brew for 5 minutes. Couscous porridge is ready! So, the history of cereals is longer than the recipe :)

Many people prefer to eat porridge with milk, butter and other additives in the morning.

Any cereal is useful, contains a lot of nutrients that are required to maintain the vital activity of the body. One of these is couscous.

An exotic kind of cereal has appeared on the shelves recently and has already managed to gain high popularity, because its taste and price attract many people.

He is useful product which can be used for cooking. For this reason, it is worth studying the properties, and consider how to cook cereals.

Such an interesting and unusual name is couscous, but many do not even know what kind of cereal it is. It is wheat, it is obtained by specific processing.

It is actively used in Morocco for the preparation of a variety of second courses. In appearance, it resembles millet porridge.

What is couscous made from today? To understand what it is made of, it is worth considering some points:

For the production of cereals, semolina is used, which in the subsequent period is sprayed with water.
As a result, grains of small size are obtained.
Then they are sprinkled with wheat flour, then again with semolina, and at the end it is sifted through a sieve.
This eliminates small particles.
As a result, grains with a diameter of 1-2 mm remain.
Millet, barley, rice, millet are used for production.

Note! What is the difference between couscous and wheat porridge?

The exotic species has a high nutritional value and calorie content, it also has more granules. And there are practically no differences in composition.

Benefit and harm

Before you start cooking dishes from couscous, you should consider its benefits and harms.

Since wheat is preferred for its manufacture, then useful properties she has a lot.

The main useful qualities of couscous include:

The composition contains a large amount of vitamin B5. It has a positive effect on the state of body tone. Also, the vitamin boosts the immune system, protects against various diseases.
It has a beneficial effect on the organs of the digestive system, this is due to high level phosphorus, potassium, copper, iron, dietary fiber.
With regular use of dishes from this cereal, the water-salt balance is restored.
Stimulates the work of the brain.
Potassium strengthens the muscle fibers of the heart.
When eating couscous porridge, satiety comes quickly enough and lasts for a long time.
Often the use of cereals causes an increase in hemoglobin in the blood with a simultaneous decrease in cholesterol, which has a positive effect on a person's well-being.
Elevated levels of copper prevent the development of joint diseases.

It is worth paying attention to the harm of cereals.

Of course, compared to the benefits, its negative qualities are practically not noticeable, but still they are:

Since it contains gluten, it should not be used by children, as well as people with celiac disease (gluten intolerance). Otherwise, when used, pain, bloating, nausea, flatulence will appear.
Croup has a high calorie content, so people who follow the figure should consume it in small quantities.
Not recommended for diabetic patients.

What dishes can be cooked at home

What can be cooked from couscous at home? There are many dishes in which this porridge is present.

It goes well with meat, fish, vegetables, sweets and other ingredients. To make it tasty and right, you should carefully observe the preparation.

Couscous with chicken

This treat is traditional in Tunisia and Morocco. It can be cooked in a slow cooker or on the stovetop. To make it tasty, you need to follow the step-by-step preparation correctly.

The table contains a list of the required products:

How is it done right? Step-by-step preparation will help with this:

Chickpeas are recommended to be filled with water and left to soak overnight.
We wash the thighs under cold water, put in a container, fill with water and set to boil on fire. After boiling, you need to reduce the gas and leave to languish for 35-40 minutes.
We wash the carrots, clean from dirt. We chop the root crop together with the greens finely with a sharp knife and send it to the chicken.
Season the chicken with vegetables with salt, pepper, bay leaf and leave for another 10 minutes.
We spread the chickpeas and simmer for about an hour.
Drain the broth, set aside the vegetables, chickpeas and chicken.
Fry vegetables with onion cubes in butter for a few minutes.
Pour the broth into a saucepan, add spices and heat until boiling.
Next, put the couscous in the broth and boil until tender.
Put couscous on a plate, add a piece of butter to it, put vegetables, chickpeas and chicken on top.

Salad with couscous

Important! Couscous can be made into a delicious and appetizing salad that can be used for a family dinner or for a holiday menu.

It can also be used as a side dish for meat and fish.

For the salad you will need the following ingredients:

Broth from meat or vegetables - 170 ml.
Couscous - 100 grams.
Parsley greens - 100 grams.
2 large spoons of olive oil.
3 cloves of garlic.
Two eggplants.
Table vinegar - at your discretion.
Seasonings - to your taste.

Recipe:

First of all, the broth is heated to a hot state. Groats are poured with broth and left to stand until softened.
Meanwhile, wash the eggplant, peel, cut into slices and fry in oil.
Peel the garlic cloves, cut into thin slices. We wash the parsley and cut it finely with a knife.
Put garlic, parsley, spices into a cup, add vinegar and a pinch of salt. Grind all components well.
We spread the steamed cereals in a cup, add slices of fried eggplant. We season everything with spices, garlic, herbs and mix well until a uniform structure.

How to cook for a side dish: the proportions of water and cereals

How to properly cook couscous for a side dish? In fact, there is nothing complicated here, the main thing: you need to observe the proportions of cereals and water so that the porridge turns out crumbly and tasty.

Groats need to be poured hot water.
The proportions of water and porridge should be 2:1.
For example, for 150 grams of couscous, you need to take 300 ml of water.
After pouring the cereal with hot water, the container must be closed with a lid and left for 5-7 minutes.
As a result, cooked couscous is crumbly.

You can see how crumbly couscous porridge looks like in a photo or video. It comes out yellow and fragrant.

It can be served as a side dish to the main treats of fish, meat or vegetables. And you can add spicy sauce.

Useful video

I usually cook it as a side dish, but today I decided to cook couscous porridge with milk to offer my daughter for breakfast. It turned out really tasty. Now I know that sometimes I will cook in the morning for the whole family. And I recommend you try it.

Ingredients

Recipe Information

Type of dish: porridge
Cooking method: steaming
Servings:2
10 min

couscous grits - ½ cup
sugar - 1-2 tsp (taste)
milk - 0.5 l
vanilla sugar - 1/3 tsp
salt - a pinch
butter - 25 g (to taste).

How to cook milk porridge from couscous in a saucepan

Pour milk into a small saucepan. For such purposes, I usually use stainless steel dishes. Bring to a boil, add vanilla sugar, a pinch of salt and sugar to taste. Then remove the boiling aromatic and tasty milk from the fire.

Without rinsing, pour the couscous into the pan. We mix.

Add a piece of butter. We cover with a lid. We detect 5 minutes and insist porridge.

After a specified period of time, the couscous will still be a little liquid. But the longer it sits, the thicker it will be. Therefore, we hasten to set the table and start the meal.

Couscous with milk turned out delicious, sweet, with a pleasant vanilla note, which perfectly decorates the taste of the dish.

Add berries or dried fruits if desired.

It remains to wish you a pleasant meal.

Couscous with milk in a slow cooker

In a slow cooker, milk porridge from couscous is even easier to prepare. It is necessary to bring the milk itself to a boil using the “cooking”, “stewing” or “steaming” program.

Attention!

Just do not forget to make a border with butter on the walls of the bowl so that the product does not run away, as is often the case.

You can not close the cover of the unit. After the milk has boiled, pour in the cereal, add sugar and salt and be sure to turn off the program that has been installed.

We stand under a closed lid for 5-10 minutes.

Add butter to the finished dish.

On a note

Couscous, like other milk porridge, quickly swells after cooking and absorbs liquid. It is recommended to serve hot immediately after complete readiness. As for the amount of milk, consider your preferences here. Love liquid porridge, use more milk and vice versa.

Regular milk can be replaced with condensed milk. Just pour boiling water over couscous. Then, after it swells, add two or three tablespoons of condensed milk. But then sugar is not needed.

If the milk is fatty, you can not add butter. In particular, this applies to the home product.

Couscous is a popular Moroccan dish made from plain semolina. They can diversify the menu, replace the usual pasta, rice and buckwheat.

Outwardly, couscous strongly resembles millet, it also has a high calorie content and good glycemic index. Let's look at how to cook couscous and recipes for delicious dishes from it.

To cook this cereal, you will need a small bowl, a saucepan, food film and a fork. We take the following ingredients:

Technology of cooking couscous:

Take a bowl and add couscous, olive oil and salt to it. Mix everything thoroughly.
Add water to a saucepan and bring to a boil.
Next, pour a third of boiling water into a bowl of cereal and mix.
Cover the bowl with cling film and leave for 5 minutes. In this case, the remaining water must be constantly kept on low heat.
Then pour another third of boiling water into the cereal and mix well with a fork, cover with a film for another 5 minutes.
Repeat the procedure one more time.
Couscous is ready.

Also, cereals can simply be boiled in water, while it is necessary to cook no more than 2-3 minutes.

To get a crumbly porridge, the grits must first be rubbed with butter. You can take olive or sunflower. Couscous is quite expensive, so you can cook it yourself. However, this process is quite long and laborious. For cooking, you need flour, semolina and water. Prepare like this:

Take a large flat plate and pour semolina on it in an even layer.
Moisten the grits lightly with salt water and sprinkle with flour on top.
Roll the mixture into small balls by hand.
Let them dry completely.

As you can see, couscous groats can be made independently. But in order to do this, one must have truly iron patience.

Steamed couscous has the most pleasant taste. You can use both a double boiler and specially utensils for this - a borma. The most fragrant and delicious cereal is obtained in two-tiered containers. Meat is stewed in the lower tier, and the couscous is saturated with the resulting steam on top. It can be prepared well in a slow cooker.

1. Couscous porridge with chicken

For avid gourmets, you can offer the following recipe with this cereal. For cooking you will need:

a glass of cereal;
300 g chicken breast;
400 ml of broth;
2 sweet peppers;
2 tomatoes;
bulb;
carrot;
dried basil;
salt to taste.

First, boil the chicken breast in salted water, do not pour out the broth. Vegetables must be peeled and cut into cubes. It is recommended to remove the skin from the tomato. To make it easier to do, first pour boiling water over them. Put the pan on the fire, add oil and fry the onion and carrots, add the chopped fillet there, and then pepper, tomatoes and basil. Pour in some broth and simmer until all ingredients are cooked through.

Next, pour the remaining broth into the pan and add 1 cup of cereal. Cover with a lid and turn off the fire. Groats swell in 5-7 minutes. Periodically, it is necessary to loosen the porridge so that it turns out crumbly and lush. The finished dish can be decorated with herbs.

To cook, you will need the following products:

8 glasses of meat broth;
1 glass of cereals;
200 g broccoli;
200 g of cauliflower;
50 g of cheese;
salt and herbs.

The soup is very quick and easy to make. Rinse broccoli and cabbage thoroughly under running water. Next, boil the vegetables in the broth. After cooking, pour the cereal into the pan and mix. Turn off the fire and cover with a lid. After 5 minutes, the soup will be ready. In a bowl with soup, put crumbled cheese, herbs and salt to taste.

This cereal is so versatile that even sweet dishes for dessert can be prepared from it. You need to take these ingredients:

1.5 kg of boiled cereals;
200 g of sugar;
100 g of honey;
200 ml of water;
a handful of nuts, candied fruits and dried fruits.

First, soak dried fruits in warm water. While they swell, you can prepare the syrup. Bring water to a boil in a small bowl, add sugar and honey. Stir constantly until a thick syrup forms. Finely chop swollen dried fruits, candied fruits and nuts.

Take boiled couscous and mix with nuts, dried fruits, candied fruits and syrup. Put everything in a baking dish and put in a preheated oven for half an hour. Cooking should be at a temperature of 170-200 degrees. The readiness of the pudding can be understood by the golden crust formed on top.

Couscous can be combined with many products, so you can safely experiment. In any case, you get a hearty and tasty dish. It is especially good with vegetables, in particular with onions and zucchini. From it you can cook extraordinary desserts, cereals are perfect for garnishing meat and fish.

The advantage of this cereal is that it cooks very quickly. Couscous is a great option for those who do not have time or desire to spend a lot of time at the stove.

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How to cook couscous at home?

5 tbsp couscous;
1 gr. salts;
100 ml of fresh milk;
10 gr. granulated sugar.

Preparation time: 00:02
Time for preparing: 00:35
Servings: 6
Complexity: light

There are recipes with milk. The dish is tender, nutritious, very tasty. Great for baby food. Next, let's take a closer look at how to cook couscous with milk.

Pour the cereal into a saucepan with a thick bottom. Pour it with cold drinking water so that it covers the cereal by 1.5 cm. Put it on a small fire, bring to a boil. We remove all the floating foam.
Season the porridge with sugar and salt. Reduce the heat and cook the couscous for about 7 minutes without a lid.
Pour in the milk, increase the heat, wait for the moment of boiling. Reduce the heat again, cook the porridge for about 5 minutes.
We insist the finished porridge under the lid for another 5-10 minutes. When serving, pour into bowls, add a piece of butter. Happy meal everyone!

Couscous is called not only a well-known oriental dish, but also the cereal itself, from which this dish is prepared. Couscous is finely ground durum wheat, collected into granules with the help of flour. But also couscous is still made from rice, millet, barley.

This product is quite popular because cereals are sold in half-finished form, it is prepared literally in a matter of minutes. From this product at home, you can cook a lot of delicious, healthy dishes. Next, we will analyze in more detail how to cook and how much to cook this cereal with videos and pictures.

Moroccan couscous is a very light and tasty dish. It is suitable for a diet or lean menu.

Cooking time: 1 hour.

Calorie content: 37 kcal per 100 gr.

1 st. couscous;
1 pod of sweet pepper;
1 st. some water;
1 zucchini;
1 head of onion;
1 tomato;
1 carrot;
100 gr. pumpkins;
5 gr. coriander, curry, cinnamon powder, cumin;
A little salt and black pepper;
0.5 bunch of green parsley.

Before cooking couscous with vegetables for a side dish, let's prepare the vegetables themselves. Rinse all vegetables thoroughly, dry with a napkin. We clean the onion, cut into medium cubes. We cut the pumpkin pulp into cubes, peeled carrots into circles. We free the pepper pod from seeds, and cut the pulp into strips. We cut off the edges of a young zucchini, spread it lengthwise into two parts, cut each half into plump half rings.
Put the onion, pumpkin and carrots in a thick-walled saucepan. Add water to the vegetables, cook at high heat for 10 minutes. Add bell pepper, zucchini, tomato slices. Season the contents of the saucepan with spices, mix, simmer under the lid for about 20 minutes.
In the meantime, prepare the couscous. Pour the right amount of cereal with boiling water, cover and warm for 10-12 minutes. Then we make the porridge crumbly, breaking up the lumps with a fork.
Pour the finished side dish on a dish, put the prepared vegetables on top, pour over the remaining vegetable broth.

Wheat couscous with chicken and feta cheese is a very satisfying and light dish. So it's great for dinner. Now let's talk in more detail about how to cook couscous for dinner at home.

Cooking time: 1 hour.

Calorie content: 73 kcal per 100 gr.

200 gr. couscous;
1 carrot;
600 ml chicken broth;
4 tomatoes;
2 pcs. chicken fillet;
200 gr. feta;
1 bunch of green onion feathers;
2 cinnamon sticks;
A little salt and black pepper.

Rinse and peel carrots. Cut the root crop into quarters of rings, lay in a saucepan. We also send cinnamon sticks there, pour everything with broth, boil for 1-2 minutes. After we remove the cinnamon, add salt to taste, add couscous. Covering the saucepan with a lid, leave the grits to swell for 5 minutes (the liquid should be completely absorbed). Cover, set aside.

To make the porridge crumbly, after steaming the porridge, be sure to break it with a fork.

Don't let the tomatoes fall apart. They need to loosen up a bit.

To make the chicken dish even juicier, you can add 0.5 tbsp. broth.

You can also cook couscous in a slow cooker, where the proportions of cereals and water remain unchanged 1:2. Next, consider the recipe for couscous with meat.

Cooking time: 15 minutes.

Calorie content: 250 kcal per 100 gr.

350 gr. couscous;
0.5 l of plain water;
700 gr. pork pulp;
2 carrots;
150 gr. sweet pepper;
1 pinch of seasonings for meat;
3 tbsp vegetable oil.

We wash the pork, dry it, cut into pieces of medium size. Pour vegetable oil into the bowl of the multicooker, activate the "Frying" mode. When the oil heats up, spread the meat, fry it with an open apparatus for about 12 minutes, stirring from time to time.
In the meantime, wash, peel the peppers and carrots. We cut the root crop into thin strips, and the pepper into strips.
Add vegetables to the fried meat, salt, season with spices, mix. Select the "Extinguishing" mode, activate it for 20 minutes.
After turning off the extinguishing of the dish, pour water. We are waiting for it to boil on heating. Pour the cereal, stir, leave the couscous to steam for 10 minutes in a slow cooker with the lid closed.

You can also cook couscous for a couple, and then combine with meat.

Video:

Couscous - what is it, cooking recipes with photos. The benefits of couscous

This name hides simply cereals obtained from grains of durum wheat. Outwardly, it looks a bit like pearl barley, but in composition it has something in common with rice. Like other cereals, couscous is used as a side dish for vegetables or meat. Although often even fruits are cooked with it. From the instructions with the photo below, you will learn what couscous is eaten with and what benefits it has.

You also do not know about couscous - what kind of product is it? Initially, this name was for millet. Couscous was prepared from this raw material. Then soft and durum wheat was gradually used in production. According to the production technology, bulgur groats are similar. Only in it, wheat grains retain the shell with the germ. For couscous, other raw materials gradually began to be used. Cooking cereals is not difficult.

What is couscous made from today? For the production of this cereal, semolina is taken, which is then sprayed with water. The result is small grains. Then they are sprinkled with wheat flour, then again with semolina, and then sifted through a sieve. This removes the smallest particles. Only grains with a diameter of 1 to 2 mm remain. In addition to semolina, barley, millet, millet or rice are also used.

What is useful couscous? The product is included in the diet for diabetes. Although it is also not worth abusing it, otherwise the cereal will only bring harm, because it affects the level of glucose. Otherwise, eating such a product, you can notice an improvement in the condition of hair and skin, joints, and even strengthening the immune system. Croup is not quite suitable for weight loss, because it has a high energy value. Calorie content is 376 kcal per 100 g. Although if you eat cereal in the morning, you can get enough for the whole day. The number of calories varies depending on the additional ingredients.

There are many options for how to cook a side dish or an independent couscous dish. In traditional Arabic recipes, the grits are steamed in an earthen vessel. At home, they use a slow cooker, a saucepan, an electric or conventional double boiler. In the latter case, instructions on how to cook couscous include the following steps:

The grits are lightly sprinkled with vegetable oil, rubbed with hands, adding a little water.
Water or vegetable or meat broth is poured down the double boiler. Then put on fire.
The groats are moved to the upper section of the device and placed on the lower one.
Then steamed without a lid for about a quarter of an hour from the moment the water boils.
At the end, they are transferred to another container, loosened with a fork, sprinkled with water.

In almost all recipes, this unusual cereal is a side dish. It goes well with seafood, meat, vegetables and fish. In addition to second courses, such cereals are also suitable for sweets. You can add grapes, honey, sugar, nuts or dried fruits to it. Such a delicacy even has a special name - "masfuf". This cereal is also seasoned with soups or added to salads.

One of the traditional dishes in Tunisia or Morocco is couscous with chicken and vegetables. Almost every tourist who visited these countries tried a similar dish. It resembles the usual chicken and rice, but there are still some taste differences. In addition, a dish with couscous is much more satisfying and nutritious. Instructions on how to cook such a delicacy are presented in the recipe with a photo below.

carrots - 1 pc.;
chickpeas - 0.5 tbsp.;
celery, parsley root - 50 g;
water - 4 tbsp.;
chicken legs - 400 g;
onion - 1 pc.;
couscous - 1 tbsp.;
pepper, salt, bay leaf - to taste;
butter - 60 g.

Soak chickpeas, leave overnight.
Boil the chicken by placing it in cold water. After boiling, reduce the heat and simmer for half an hour.
Rinse the carrots with herbs, cut into small cubes, send to the chicken.
Salt, season with pepper and bay leaf. Simmer another 10 min.
Next, throw in the chickpeas. Boil for an hour until done.
Then pour the broth into a separate container, set aside the bay leaf and chicken, and fry the vegetables in butter along with chopped onions.
Pour the broth into a saucepan, add salt and pepper, add couscous after boiling, and then immediately remove from heat and mix.
Then put it back on the stove, darken, adding a little butter. When it melts, put the cereal on a plate.
Place the vegetable frying on top, and behind it - the chicken.

One of the classics is the couscous recipe with vegetables. This dish is served in many restaurants. It is especially nutritious, but at the same time it is vegetarian, because meat is not included in the list of products. With such cereals, deliciously different vegetables are obtained - eggplant, pumpkin, tomatoes, bell peppers. Cooking will not take much time, even if you are a novice cook.

onion, zucchini, bell pepper - 1 pc.;
couscous - 150 g;
water - 250 ml;
pumpkin pulp - 200 g;
vegetable oil - 3 tablespoons;
spices, salt - to taste.

Rinse vegetables, remove seeds and tails, then chop into cubes.
Heat up the oil in a frying pan. Fry vegetables on it.
Take a pot, boil water, lightly salt and add 1 tbsp. oils. Steam the cereal with it, leave under the lid for 10 minutes.
Combine vegetables with couscous, mix.

No less appetizing and satisfying is a salad with couscous. The peculiarity of the dish is that it can be served not only cold. When warm, the appetizer is even more interesting. In addition, it can be an excellent side dish for meat. Although such a salad is also used as an independent snack. This cereal is tasty with many vegetables. The recipe with the photo below shows a more successful combination.

meat or vegetable broth - 150 ml;
cilantro or parsley - 2 bunches;
couscous - 100 g;
olive oil - 50 ml;
garlic - 3 cloves;
eggplant - 2 pcs.;
spices, vinegar, salt - to taste.

Boil the broth, pour over the cereal, leave to brew.
Wash the eggplant, remove the peel from them, cut into slices, then fry in oil.
Grind the garlic, combine with chopped parsley or cilantro, season them with spices, vinegar and salt, grind well.
Mix eggplant with steamed cereals, season with garlic sauce.

Any dish becomes simple if you use a slow cooker for cooking. Redmond, Philips, Polaris - no matter what brand the device is, because everyone has a suitable program. It can be the "Stew", "Multi-cook", "Baking" mode. Any program will help you cook couscous in a slow cooker. This time the dish will be sweet with the addition of dried fruits.

Place butter on the bottom of the multicooker bowl, melt the product using the “Baking” mode.
Next, grind the carrot, fry it for a quarter of an hour, then add the soaked dried fruits, mix.
Then pour in the cereal, pour water.
Simmer covered, setting the timer for 20 minutes.
Serve with a piece of butter.

A traditional dish from any cereal is porridge. It tastes good with milk. Couscous porridge is cooked almost the same as semolina. The only condition is to observe the proportions of cereals and milk. They can be changed depending on the desired density of porridge. If you want to get not too liquid, then bark her a little brew. Sugar and butter are also added to taste.

milk - 1.25 l;
butter, sugar, salt - to taste;
couscous - 1 tbsp.

Boil milk, add salt, sugar, a little butter.
Next, pour in the cereal, stir. After boiling, leave the milk porridge under the lid for 10 minutes.
Mix again.

What is couscous