Hello friends!

In this article, we will talk about couscous.

Already recent times a lot of people talk about it and write about it.

Let's figure out what kind of cereal it is, how it turns out, what its benefits are, how to choose it correctly and how to cook it.

From this article you will learn:

Couscous - useful properties and cooking recipes

What is couscous?

Couscous is a wheat groat that serves as the basis for the Maghrebian or Berber dish of the same name. Historically, couscous was made from millet. Nowadays, the most common couscous is made from semolina, obtained from durum wheat. Wikipedia

To whom the invention of such now popular couscous should be assigned, the inhabitants of African villages or the Arabs, is still not exactly known.

Although, most likely, the more developed nations simply borrowed the method of preparing amazingly tasty and nutritious porridge from the savages always available at hand.

The first mention of this dish occurs at the end of the 12th and beginning of the 13th century.

The preparation method is described as grinding millet into flour, then kneading it into a tough dough with the addition of water, and then grinding it into grains with a sieve and drying them in the sun.

This work is quite laborious and today it is already fully automated, but in some countries to this day only manual production of cereals is recognized and only the fair sex is engaged in this.

It is believed that self-made cereals are more useful, but this fact has not been scientifically proven. These two types of finished cereals also do not differ in taste.

The only differences are the type of granules (it is clear that they are more uneven when hand-made) and the price (again, when hand-made, it is several times higher).

What is the benefit of couscous?

It cannot be said that couscous is wildly popular in our country.

Yes, they pay attention to it, some have already bought and cooked it, but still, packages often remain in supermarkets.

Why is this happening?

Yes, the high price stops to some extent, but most likely, the main reason is ignorance about the benefits of the product and the need to use it in a healthy diet for every family.

Often, couscous is called a vitamin cocktail, and indeed the composition of cereals is simply full of substances useful for the human body:

1. The main advantage is the B vitamins, which are necessary for normal functioning. nervous system and timely renewal of its cells.
2. Copper, phosphorus, potassium and selenium also deserve attention, which are required for hematopoiesis, for the full functioning of the heart and blood vessels, for the tone of the whole organism, for efficiency and good mood.
3. It should be noted that these substances are perfectly absorbed by the body, and not just pass through it, as with most other products.
4. The regular presence of couscous in the menu ensures a normal metabolism, significantly improves immunity, strengthens bone tissue, lowers blood cholesterol levels, and regulates sugar content.
5. They love cereals for their nutritional value. You can get enough even with a small portion.

The use of cereals in your diet is primarily recommended for athletes and people whose life activity is associated with heavy physical exertion.

It saturates for a long time, provides the supply of necessary substances.

It does not hurt to use the ability of porridge for people who have problems with metabolism and the functioning of the digestive tract.

At the same time, it should be understood that it is unlikely that you will be able to lose weight on couscous. Yes, the cleansing is happening and quite active, so if excess weight was the cause of a metabolic disorder, then the figure will become more accurate, but the high calorie content of the product should be taken into account.

Nutritionists, of course, advise eating the finished dish in small portions, but, as practice shows, few adhere to this advice. After all, everyone knows that you need to chew food for at least a minute and get up from the table half-starved.

But who follows this rule? Same with couscous. It is unlikely that someone will be able to eat two tablespoons of porridge, so those who are prone to obesity should use it as little as possible.

The use of couscous has a good effect on appearance, namely on the skin, hair and nails, helps to normalize water balance, prevents anemia, strengthens bones, supports kidney function, regulates blood sugar levels, and significantly reduces the amount of bad cholesterol.

Couscous slows down the natural aging process, relieves insomnia, and increases efficiency.

Couscous for weight loss

At this point I would like to dwell in more detail.

Earlier we said that those with a tendency to obesity should eat it in limited quantities, but at the same time there are many pros to use it in the diet of losing weight.

1. First, the magnificent cleansing must be recognized as a fact. Considering that by the age of 35 a person can accumulate up to 25 kg of fecal stones in the large intestine, then the use of porridge is a great way to get rid of them, and gradually and without discomfort.
2. The second undoubted advantage for normalizing weight is putting the metabolism in order.

Saturation for a long time should also be noted, but this is not the main thing. Couscous contains slow carbohydrates.

They contribute to a more efficient breakdown of existing fat deposits, and also provide better absorption of nutrients from other products by the body.

Of course, if you cook porridge with butter, and serve it with full-fat milk and a piece of juicy and incredibly appetizing steak, you won’t be able to lose weight with couscous.

But with a reasonable approach to compiling a diet, with a sufficient content of vegetables and fruits in it, when eating porridge only once a day, this is quite possible.

Who should not eat couscous?

They say that good and bad always go together. This also applies to couscous. Alas, there is no perfect product in the world.

• The first thing you should pay attention to is the high content of gluten.

It is due to this sticky substance that it is possible to create couscous granules and ensure that they retain their shape for a long time.

To some extent, it is a preservative that, as it were, seals the product, leaving all its benefits inside, but at the same time it can cause great harm to the body and cause not only serious illnesses, but even death.

Previously, this problem was not given sufficient attention and it was believed that the use is prohibited only for those with individual intolerance.

A couple of years ago, there was data according to which no more than 1% of the world's population suffered from this.

But today, to our great regret, there are more and more such people, and most do not even suspect about it.

Medical experts claim that every 3-5 people have gluten intolerance.

Thus, porridge should not be used categorically in the diet of children under one year old, the elderly, and if after doing it on the menu you experience nausea, vomiting, increased flatulence, you should immediately exclude it from the menu and visit a doctor.

• Also, refuse cereals should be suffering from diabetes.

Rather, before you cook couscous, you should know that you can eat it only without the use of additional ingredients.

And since without them, porridge turns out to be generally fresh and tasteless, not everyone will like it.

How to cook couscous and what can be prepared from it?

Couscous has long been successfully used in cooking.

It is used for sweet and savory dishes.

Many chefs call it a transformer because it goes amazingly well with any food.

Porridge is prepared with vegetables and fruits, fish, meat, mushrooms, seafood, etc.

Perfect couscous with zucchini.

Of the spices, the choice should be stopped at marjoram and basil, you can also use thyme and oregano, but tarragon should be categorically excluded.

Most often, couscous is served in the form of pilaf, but salads and various snacks prepared from it are no less tasty. You can use it for first courses.

The undoubted charm of porridge is in almost instant cooking. Simply pour boiling water over it, let it brew and that's it! You can eat.

However, today it is believed that it is more useful to steam.

Moreover, having placed on different levels steamers couscous, meat and vegetables, it will turn out with a minimum use of spices to prepare a very fragrant and tasty dish.

It is interesting! It is known that African peoples have a special device for cooking couscous. It looks like a multi-layer structure, on different tiers of which different products are located. Such a prototype of our double boiler.

Proven Couscous Recipes

Consider a few proven recipes for cooking couscous at home:

• Peppers stuffed with couscous and mushrooms

150 g of couscous salt and pour a glass of boiling water, leave for 5 minutes under a closed lid.

Pour boiling water over two tomatoes, remove the skin and finely chop the flesh.

Mushrooms clean, chop, fry with onions in a pan, add tomato mass to them, salt and pepper, mix with couscous.

The proportions are about the same.

Salt and pepper to taste, add some fresh herbs. Fill the resulting mass with peeled bell peppers.

Place them on a parchment-lined baking sheet and sprinkle with grated cheese on top. Bake for about half an hour.

The preparation of this dish resembles a recipe using rice, and indeed, couscous can be used in almost all dishes instead.

• Couscous with dried fruits

Pour boiling water over 100 g of cereal, leave for 5 minutes.

During this time, prepare dried fruits.

They must be washed, poured with warm water, then squeezed and finely chopped.

Stir the couscous to make it crumbly, add dried fruits (approximately half the proportion), mix, sprinkle the resulting mass with lemon juice, you can mix it with natural yogurt or add a little natural honey.

• Couscous with fish and vegetables

This dish is incredibly juicy and flavorful.

The whole secret is that it is prepared in parchment bags.

You can buy them ready-made or you can make your own.

About 300 grams of cereal, one small zucchini, a couple of onions, bell peppers and tomatoes are taken per kilogram of fish fillet.

Peel and wash vegetables. Chop, mix with couscous, salt and pepper.

Put in a bag, place a piece of fish on top, previously grated with salt and spices. Close the bag and put in the oven for half an hour.

Serve in the same bag so that the flavors and juice do not evaporate.

Bulgur and couscous main differences

Another exotic cereal is bulgur. They are often confused with couscous, and to avoid this, consider the main differences.

• Bulgur:

1. There are three types, or rather grinding: medium, large and whole. In appearance, it resembles chaff or wheat, only with a golden hue.
2. When finished, it has a pleasant nutty hue. The taste is very reminiscent of pearl barley with the addition of butter, the texture is delicate, pleasant.
3. Wheat grains are steamed and crushed. If you use germinated, then the benefits will be several times greater.
4. It is fried in a pan without adding oil, and then steamed in broth or milk until tender.

• Couscous:

1. It has an almost regular rounded shape and granules of approximately the same size. Diameter about 0.2cm
2. Tastes like tiny cooked pasta. By itself, the cereal is fresh, it has no taste.
3. Wheat is ground into flour, sprinkled with salt water, mixed into a dough and ground until approximately the same size of granules is obtained.
4. Prepares in minutes after pouring boiling water or steaming.

Now you know that couscous is taking up space on supermarket shelves for a reason.

Use useful product taking into account all the proposed recommendations, you can make your diet not only varied, but also very useful.

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Recently, some new products have been more and more often heard - couscous, bulgur, ptitim. All these are varieties of cereals, let's take a closer look at couscous, it is now the most discussed and popular.

Couscous is a specially processed cereal. He has a very interesting production technology. Small granules are formed from semolina and slightly moist flour. Then they are sifted through a sieve. Those granules that have fallen through the sieve go for further processing, and those that remain are the future couscous groats. It is dried for 1-2 months, after which it is ready for use. Previously, North African women did all this manually, now there is already a mechanized streamlined process for the production of cereals.

Couscous contains many vitamins and microelements useful for the human body, besides, it is very nutritious and well absorbed.

This cereal can be bought on the shelves of supermarkets, the best way Producers such as Yarmarka, Mistral, National, Braviolli have proven themselves. The assortment includes couscous with additives - with aromatic herbs, with tomatoes.

How to steam couscous for a side dish?

When some housewives ask 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 right. The ratio should always be 1:2 (1 part couscous requires 2 parts water).

Taste Info Second: cereals

Ingredients

• couscous groats - 1 cup;
• water (boiling water) - 2 cups;
• butter and salt - to your taste.

How to Make Crumbly and Delicious Couscous for a Garnish

Pour the cereal into a deep glass bowl.

Add oil and salt to your taste.

Mix thoroughly.

Pour 1/3 of the volume of water indicated in the recipe. It is very important, it is necessary to pour not just hot water, and boiling water.

Cover the bowl with a lid, plate, or cling film. Let it stand for 5 minutes.

During this time, the cereal will absorb all the liquid. Open the bowl, pour 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 at the table with raisins, pieces of dried fruits, candied fruits, nuts.

How to cook couscous in a slow cooker?

We offer a quick, easy and tasty breakfast option - crumbly couscous cooked in a slow cooker. You can eat it just like that, without anything. Who needs a more hearty breakfast, add stew or vegetables. Children like it if porridge is seasoned with milk and sugar.

1. Pour water into a multicooker bowl, add salt and stir. Close the lid, set the steam cooking mode by setting the time to 2 minutes.
2. After a couple of minutes, the water will boil, add the cereal and mix.
3. It instantly absorbs water, no need to set any cooking modes. Immediately put the butter in the porridge, close the lid and set the multicooker to the heating mode for 5-10 minutes.

That's all, the couscous in the slow cooker is ready, you can serve the porridge to the table.

Note! There is no fundamental difference in whether you first bring the water to a boil, and then pour the grits into it, or first transfer the couscous into the multicooker cup, and then pour it with boiling water. The result will be the same, do what is more convenient for you.

How to cook couscous in a double boiler?

For the cereals that are 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 double boiler pan. That is, couscous is cooked not on water, but on steam from the broth boiling under it, in which meat, vegetables, and olive oil are placed. Groats have the peculiarity of absorbing all the flavors, so when cooked it turns out to be very tasty.

How to cook couscouscouple at home?

To do this, use a double boiler, a fine sieve, which is installed on an ordinary pan, or a special multicooker bowl for steam cooking (into a hole). This method is quite lengthy, so in Europe it is rarely used, 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 to pour boiling water over. Although if you want to steam it, then try it, it's really very tasty. When you are going to cook meat, fish or vegetables in a double boiler, place them on the bottom shelf, and at this time you can boil the cereals on the top. Get both the main course and the side dish at once.

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Application in cooking

Some chefs call couscous a transformer because it goes amazingly well with all foods.

Most often, cereals are used to prepare pilaf or a side dish, cook first courses with it, stuff peppers with couscous and meat. They also 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 special dressing.

• Taboula. A light version is made from couscous, tomatoes, mint and parsley. You can make a more satisfying, so-called warm salad, it 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 beet 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 cooks and housewives exist, you can come up with so many options for salads with couscous. After all, it is harmonious in combination with all products. So fantasize and create new culinary masterpieces in your kitchen.

This versatile grain product is like a blank canvas onto which a talented artist is able to apply a myriad of flavors and flavors, from meat or vegetable stews to fresh summer salads. Is there a perfect way to cook couscous?

Quite often, like many other cereal derivatives, couscous is prepared in the form of small balls of semolina wheat (in the same way as pasta, for example). Couscous is widely distributed in North Africa. In our stores, you will find couscous mostly in quick-cooking form, and if you know how to boil water in a kettle, you can also make couscous. 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 stuffing vegetables. Couscous prepared in larger balls is sometimes referred to as "Israeli".

As I said before, making couscous is no more difficult than making a cup of tea, but there are a few secrets to making it fluffy and fluffy.

Never add too much liquid to couscous. Remember the simplest rule: exactly the same volume of liquid is added to one volume of couscous.

Don't leave the couscous to steam for too long, otherwise it may turn into a lump. Once the couscous has absorbed all the liquid, it should be gently stirred to separate the grains from each other and make it fluffy. Before boiling the couscous, you can also drizzle it with olive oil first, which coats each grain in a thin shell and helps make the couscous crumbly. The same can be done immediately after steaming - in the process of fluffing couscous.

Try to use a fork to fluff the couscous, as a spoon can cause lumps.

Israeli couscous is not supposed to be fluffy, but if you want it to be fluffy, then it should be boiled like pasta and then butter is added to it so that the balls do not stick together.

By and large, couscous is not cooked, but when steamed, it undergoes a rehydration process, that is, in other words, it absorbs liquid within 5-15 minutes. To begin with, try to perform this operation with a small amount of couscous. If the couscous has become soft and tender, then it is ready for fluffing, and if it is still crispy, it should be held under the lid 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 aromatic.

Dry spices can be put into couscous at the steaming stage.

After steaming, couscous can also be mixed with butter and olive oil and lightly fried.

Parsley, mint, cilantro, tomatoes, green onions, garlic, lemon, olives, chili, pomegranate, almonds and dried fruits are often put in ready-made couscous.

Here is the simplest one for you.

(for four servings of couscous)

Ingredients:

• 200 grams couscous
• 200 ml hot vegetable broth
• 2 cloves of garlic (peeled and crushed thoroughly with a knife)
• 1 medium bunch cilantro (disassembled into small sprigs)
• 1/3 cup coarsely chopped parsley leaves
• Half a teaspoon of oregano
• A quarter cup of raisins
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 lemon (divided into four wedges)
• Salt pepper

Cooking:

1. as recommended in the recipe on our blog.
2. Pour the couscous into a fireproof bowl and fill it with ready and very hot vegetable broth, adding oregano here. Cover with a lid or foil and let sit for 5-15 minutes until tender.
3. Then fluff the couscous with a fork.
4. While the couscous is steaming, heat the butter and olive oil in a frying pan. Saute the garlic over medium heat for about a minute. Add couscous, raisins and greens here. Reduce heat to medium-low and cook for a couple more minutes.
5. At the end, salt and pepper to taste. Let stand covered for 5 minutes.

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:

1. Take a bowl and add couscous, olive oil and salt to it. Mix everything thoroughly.
2. Add water to a saucepan and bring to a boil.
3. Next, pour a third of boiling water into a bowl of cereal and mix.
4. Cover the bowl with cling film and leave for 5 minutes. In this case, the remaining water must be constantly kept on low heat.
5. Then pour another third of boiling water into the cereal and mix well with a fork, cover with a film for another 5 minutes.
6. Repeat the procedure one more time.
7. 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:

1. Take a large flat plate and pour semolina on it in an even layer.
2. Moisten the grits lightly with salt water and sprinkle with flour on top.
3. Roll the mixture into small balls by hand.
4. 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.

1. 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.
2. Season the porridge with sugar and salt. Reduce the heat and cook the couscous for about 7 minutes without a lid.
3. Pour in the milk, increase the heat, wait for the moment of boiling. Reduce the heat again, cook the porridge for about 5 minutes.
4. 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.

1. 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.
2. 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.
3. 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.
4. 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.

1. 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.

1. 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.
2. In the meantime, wash, peel the peppers and carrots. We cut the root crop into thin strips, and the pepper into strips.
3. Add vegetables to the fried meat, salt, season with spices, mix. Select the "Extinguishing" mode, activate it for 20 minutes.
4. 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:

1. The grits are lightly sprinkled with vegetable oil, rubbed with hands, adding a little water.
2. Water or vegetable or meat broth is poured down the double boiler. Then put on fire.
3. The groats are moved to the upper section of the device and placed on the lower one.
4. Then steamed without a lid for about a quarter of an hour from the moment the water boils.
5. 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.

1. Soak chickpeas, leave overnight.
2. Boil the chicken by placing it in cold water. After boiling, reduce the heat and simmer for half an hour.
3. Rinse the carrots with herbs, cut into small cubes, send to the chicken.
4. Salt, season with pepper and bay leaf. Simmer another 10 min.
5. Next, throw in the chickpeas. Boil for an hour until done.
6. 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.
7. Pour the broth into a saucepan, add salt and pepper, add couscous after boiling, and then immediately remove from heat and mix.
8. Then put it back on the stove, darken, adding a little butter. When it melts, put the cereal on a plate.
9. 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.

1. Rinse vegetables, remove seeds and tails, then chop into cubes.
2. Heat up the oil in a frying pan. Fry vegetables on it.
3. Take a pot, boil water, lightly salt and add 1 tbsp. oils. Steam the cereal with it, leave under the lid for 10 minutes.
4. 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.

1. Boil the broth, pour over the cereal, leave to brew.
2. Wash the eggplant, remove the peel from them, cut into slices, then fry in oil.
3. Grind the garlic, combine with chopped parsley or cilantro, season them with spices, vinegar and salt, grind well.
4. 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.

1. Place butter on the bottom of the multicooker bowl, melt the product using the “Baking” mode.
2. Next, grind the carrot, fry it for a quarter of an hour, then add the soaked dried fruits, mix.
3. Then pour in the cereal, pour water.
4. Simmer covered, setting the timer for 20 minutes.
5. 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.

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

Couscous is a cereal made from durum wheat grains. It is mainly used for making side dishes. Externally, couscous has common features with rice. There are many options for how to cook couscous - you can add vegetables, meat, all kinds of spices, fruits, and much more to it.

This cereal is very useful for eating in the morning, as it improves digestion. In addition, it contains B vitamins. Minerals are also present in it. chemical composition: this is manganese, and copper, and iron, zinc, potassium and phosphorus. Couscous dishes are nutritious and well suited for breakfast, as they are not absorbed immediately, but gradually, so the feeling of hunger does not come longer. This cereal has a number of positive properties: it helps fight joint diseases, improves the condition of hair and skin, and improves immunity. But despite all its benefits, couscous cannot be called dietary, because its calorie content is 376 kcal per 100 grams. And if you also cook it with meat, for example, lamb or beef, then such a dish is certainly not suitable for those who are losing weight. How to cook this cereal? In order to make various dishes from couscous, you first need to learn how to cook it correctly. This is what will be discussed now.

How to cook couscous?

To prepare this cereal, we need: water - one and a half glasses, and also, in fact, couscous itself - also one and a half glasses.

cooking process

From the very beginning, the water must be boiled. You can also pre-salt it if you prefer more salty foods. Further hot water pour couscous. Mix all this, cover with a lid and leave for a few minutes so that the cereal inside the container is steamed. Next, open the bowl or pot in which we are cooking and knead the couscous with a spoon or fork. The porridge is ready. Now you know how to cook couscous. Prepared according to this recipe, it will not have any extra aftertaste. But few people want to eat such a bland food every day, so we suggest you learn how to cook couscous with vegetables. With their addition, it will acquire a completely different taste. Grains and vegetables will complement each other.

Recipe with vegetables

To prepare this dish, we need the following ingredients: two hundred grams of couscous, the same number of bell peppers and tomatoes, four hundred grams of water, one hundred grams of celery, zucchini and leek, eighty grams of olive oil, as well as pepper and salt to taste. In addition, we will prepare the sauce. For him, you need to take the following ingredients: twenty grams of garlic, forty grams of parmesan cheese, the same amount of pine nuts, two hundred grams of basil and olive oil. Due to the Pesto sauce and vegetables, the couscous, the recipe of which we are considering, will be spicy and fragrant.

cooking couscous with vegetables

From the very beginning, it is necessary to pour the cereal into a container and pour water, previously brought to a boil. Then cover with a lid and leave for a while. Now you can start preparing vegetables. Celery (stalks) and bell pepper are cut into small pieces and then fried with olive oil. When they are already softer in the pan, it's time to add the leek, also finely chopped. Now the vegetables are sautéed in a pan for about a quarter of an hour, at which time you can add sun-dried tomatoes, chopped into cubes. Then we prepare the sauce: for this we mix all the above ingredients in a blender until smooth - this is done very quickly. Now everything is ready: it remains to put the finished couscous into the mold, and the vegetables on top. And the sauce is poured over the dish, already divided into portions, before serving.

Other couscous recipes with vegetables

There are many more variations on how to cook couscous with vegetables. Let's look at a few of them. How to cook couscous with tomatoes and onions? To do this, you need two pieces of the first vegetable and one of the second. You also need to take a quarter kilogram of cereals, thirty grams of butter, 280 ml of water or chicken broth, salt and spices to taste.

Cooking process

We start by heating a frying pan with butter. When it melts, put in it chopped onion into small pieces. Next, also finely chop the tomatoes and add them to the onions already in the pan. We also put spices here. Fry vegetables for three minutes. Now pour in the pre-prepared chicken broth or water (for taste, of course, the first is better). Bring the poured liquid to a boil, salt to taste. The resulting mass is mixed with couscous and put in a hot water bath or in a double boiler for five to six minutes. After this period of time, the dish will be ready.

Another recipe - couscous with cilantro and vegetables

This is another very tasty variation on how to cook couscous. For him, we need the following components: two glasses of water and cereals, one red onion, four tomatoes, one hundred and fifty grams of cilantro, four tablespoons of olive oil, half a teaspoon of salt. This is a very simple recipe. First, cook the couscous as described at the very beginning of the article. After that, we proceed to the preparation of vegetables. Remove pits from tomatoes and cut into small cubes. Next, chop the red onion and herbs. Now we take the finished couscous, knead it with a fork and mix with chopped vegetables. This dish is very good as a breakfast - it is easy to prepare, as well as very satisfying, nutritious and healthy.

Couscous with meat and vegetables

This cereal is ideal as a side dish.

If you are tired of rice, you can cook couscous. To prepare it with stew and vegetables, you will need the following ingredients: eight hundred grams of pork, two carrots, four hundred grams of zucchini, two onions, four tablespoons of tomato paste or ketchup, two hundred grams of canned beans, two bay leaves, one hundred grams of butter, two tablespoons tablespoons of olive oil, salt and herbs to taste, four teaspoons of sugar.

Cooking

At the very beginning, cut the meat into cubes. Then cut the onion into cubes and put it in a pan with vegetable oil. Fry until a golden color appears. Now cut the carrot into strips and add it to the onion. Keep it in the pan for a few more minutes. Now, when some vegetables are ready, we cut the zucchini into cubes and also fry it in vegetable oil until a crust, remove from the pan.

Now we begin to cook the meat - after the formation of a crust, add pre-fried vegetables to it, mix it all. Then we put tomato paste or ketchup in the pan to the ingredients already present, mix again. Stew meat with vegetables for about two minutes and lightly sprinkle it with sugar. After that, fill all the components with water and continue to simmer until tender, salt for about three minutes before it, put canned beans, bay leaf, greens to taste.

Now let's start cooking the couscous itself. To do this, pour the cereal into the pan and fill it with water, here we add the following ingredients: butter, olive oil in the above amount, and salt to taste. In addition, pour in a few tablespoons of liquid taken from stewed vegetables. After thirty seconds, remove from heat and loosen the finished porridge. Now everything is ready - it remains only to serve the couscous along with the meat and vegetables that we stewed.