What it is?
Couscous is a cereal that is made from millet grains, semolina, wheat, barley or others. These grains are coated with a thin layer of flour, resulting in the formation of larger and rather dense particles. Traditionally, couscous was prepared by women.
First, they sprinkled semolina grains with water, then rubbed them with their hands until larger lumps formed, which were then dipped in flour or semolina. Next, the couscous is sifted on a sieve and dried.
Such procedures can be repeated several times. After all these actions, balls of golden or yellowish color are formed, having a diameter of 1.5-2 millimeters. Today, the manufacturing process is mechanized, and many different varieties can be found in stores.
How to cook couscous in a saucepan at home?
- Ingredients: couscous – 1 glass, water – 2 glasses, salt – 0.5 level teaspoon.
- Total cooking time: 10 minutes, preparation time for cooking: 5 minutes (time for boiling water in the pan), cooking time: 5 minutes.
- Calorie content: 112 calories (per 100 grams of product).
- Cuisine: European. Type of dish: side dish. Number of servings: 2.
The sequence of preparing couscous is very simple, the main thing is to do everything correctly:
- Pour water into the pan (2 cups of water for 1 cup of couscous) and bring to a boil over high heat, then turn off the heat and add salt to the water to taste (a quarter or half a teaspoon).
- Without rinsing, pour the couscous (1 glass) into boiling salted water and cover the pan with a lid and leave it to steam for 5 minutes.
- Add a piece of butter to the prepared cooked couscous, mix it well and serve as a side dish.
In conclusion to the article, it can be noted that couscous is a rather unusual, but tasty and healthy cereal made from durum wheat, which can be very quickly prepared at home for a side dish and more. We leave our reviews and useful tips on how to cook couscous in a saucepan at home in the comments to the article and share it on social networks if it was useful to you.
In which countries is couscous consumed?
Couscous is consumed in many countries. It is especially popular and is one of the traditional and most popular products in Morocco, Libya, Morocco, Tunisia, and Algeria.
This cereal is also consumed in some regions of Africa, Israel, some parts of France, Spain, and Brazil. It is noteworthy that each country has its own secrets and characteristics. For example, corn grits are traditionally used in Brazil, while millet or barley are used in some other countries.
Is it useful?
Traditional couscous made from semolina contains a lot of useful substances, such as sodium, calcium, potassium, zinc, phosphorus, iron, choline, selenium, copper, vitamins PP, groups B, E and K, as well as proteins, carbohydrates, saturated fatty acids, mono- and disaccharides, dietary fiber, fats.
The benefits of couscous are its following properties:
- This cereal contains complex carbohydrates, which are not consumed immediately and do not go “in reserve”, but are used by the body to produce the energy necessary for its functioning.
- The dietary fiber included in the composition, firstly, swells in the stomach and gives a feeling of fullness for a long time, secondly, it stimulates intestinal motility and normalizes digestion, and thirdly, it cleanses the body of toxins and toxins.
- Vitamin E moisturizes hair and skin and is responsible for their normal condition.
- Couscous is useful for diseases of the digestive system, as it gently coats the mucous membranes. And therefore it can be used for ulcers and gastritis.
- B vitamins normalize metabolic processes and the functioning of the nervous system, and also increase stress resistance.
- Couscous can increase hemoglobin levels in the blood and prevent the development of anemia.
- This cereal reduces the level of bad cholesterol and protects against diseases such as atherosclerosis.
- Couscous has a positive effect on female hormonal levels.
- If you regularly consume dishes made from this grain, you can significantly improve the condition of your joints.
- Couscous is useful for the elderly, children, as well as people who have suffered serious illnesses or are constantly exposed to severe mental or physical stress.
- This cereal can be included in the menu for diabetics, as it has a low glycemic index.
What are the benefits of couscous and what to cook with it?
Couscous is a cereal made in a certain way from durum wheat, rice, millet, and barley. The same name is given to the dish that is made from it in eastern countries: a kind of pilaf with vegetables and spices. In fact, there are many more culinary recipes for preparing couscous: these are spicy, salty, sweet snacks, salads, tabbouleh and much, much more.
Technology for making couscous
Traditionally, women were involved in making couscous in the East. They sprinkled small grains of semolina with water, sprinkled them with dry cereal and rolled small balls by hand. After sifting through a sieve and drying, a similar process was repeated several times. Since 1963, the production of couscous has been transferred to industrial production.
Depending on the variety, the size of the grains is 0.5-2mm. The most popular is couscous with a grain diameter of 1.2 mm.
Useful properties of couscous
As mentioned above, couscous can be made from a variety of grains. But the most common cereals on sale are those made from wheat. There are practically no contraindications for eating wheat couscous. Only people with food sensitivities or allergies to gluten should be advised to substitute rice flour-based couscous for couscous made from wheat or barley.
Most of the composition of wheat or barley couscous comes from carbohydrates. The product has an average glycemic index (which should be taken into account by those with diabetes). Due to its high content of vitamin B5, couscous is useful for depression, neurotic disorders, insomnia, chronic fatigue syndrome, and a general decrease in vitality.
Wheat couscous contains vitamin B5. Cereals are recommended for consumption by people with weak immune systems and those suffering from frequent infectious diseases. Vitamin B5 improves the regeneration of skin and hair cells, so couscous is a good prevention of early graying and skin problems.
Couscous contains iron, potassium, phosphorus, copper, and dietary fiber in sufficient quantities. These microelements are responsible for the normalization of water-salt metabolism, the functioning of the gastrointestinal tract, and brain activity. Couscous is an ideal product for those who want to lose weight and adhere to a healthy lifestyle.
Couscous is recommended for those who suffer from low hemoglobin.
Couscous in cooking
On the menus of Moroccan, Algerian, French, and Spanish restaurants you will probably find many dishes prepared with couscous. Delicate, crumbly golden grain has a wonderful taste that is different from the original product.
Undoubtedly, in your own kitchen it’s easy to prepare some exotic dish from couscous that the whole family will enjoy. But no matter how you use couscous, remember: adding vegetables, honey or fruit increases its benefits significantly, and the best way to preserve vitamins and valuable minerals is to steam the dish.
8 delicious couscous dishes
1. Salad with couscous “Tabbouleh”
Refreshing, light, yet filling, 100% vegan tabbouleh salad has been a summer favorite for years. Finally, we have received tomatoes and cucumbers from our dachas and now we can indulge in gourmet food with a clear conscience along with the national Lebanese tabbouleh salad. Read more…
2. Eggplant stuffed with couscous
Wonderful seasonal vegetables - eggplant and tender crumbly couscous - the combination is simply fantastic. It's simply ridiculously prepared. You simply won’t be able to resist, cook, enjoy new tastes and write your reviews! Read more…
3. Couscous with lamb and ginger
Do you want to pamper your family with something truly oriental, spicy and incredibly tasty? We offer you a very tasty couscous and lamb pilaf. It’s hard to call this dish porridge, it has such a refined and refined taste. In short, if it’s a special occasion, you won’t have to blush for this treat. Get ready to collect compliments and give out recipes. Read more…
4. Couscous casserole
Couscous makes wonderful breakfasts: light, airy and nutritious at the same time. We invite you to try a simple casserole, the cooking time of which is only 15-20 minutes, but the pleasure and good mood will last all day! Read more…
5. Tagine with lamb ribs and pumpkin
A very tasty and easy to prepare dish that can be served both for a holiday and on an ordinary day. Despite the fact that the dish contains an unusual type of meat - lamb, it is a pleasure to cook. Pumpkin adds sweetness and juiciness. It's hard to imagine a more perfect combination for meat eaters. Save this recipe for pumpkin season, you're sure to love it. Read more…
6. Couscous with cauliflower and shrimp
A completely unexpected taste is obtained by combining products such as garlic shrimp, couscous and cauliflower. The accessibility of the recipe, ease of preparation and nutritional value elevate it to the rank of a dish for every day, although, believe me, it deserves a royal presentation! Read more…
7. Sweet couscous – for lovers of sweet breakfasts
Sweet couscous is called masfouf, this dish is very popular in oriental cuisine. We discover each couscous dish as a new palette of sensations. If you like light, sweet breakfasts, try making masfouf. Creating this culinary masterpiece will take you literally 5-10 minutes. Read more…
8. Summer soup with couscous and tomatoes
This very light and tasty soup can be prepared in just 20 minutes. It's warming and filling, all you need is a handful of couscous and a few tomatoes. Without thinking twice, you can prepare this soup for lunch even in the office! Read more…
9. Couscous for breakfast
This is a great breakfast porridge option if you want variety. Usually couscous is made with meat and vegetables; a sweet breakfast will be no worse. As with other cereals, it’s very tasty to add berries, fruits, and nuts to couscous. Read more…
Bon appetit and new culinary experiments!
How to cook?
How to cook dishes with couscous? In general, the traditional dish of the same name is prepared very simply and quickly. The cereal is steamed and served. The most convenient option is to use a double boiler. And since couscous can be combined with almost any food, you can prepare a lot of unusual and interesting dishes.
Recipe one
Couscous with vegetables will be healthy, light and tasty. Here's what you'll need to prepare it:
- 500 grams of couscous;
- three tablespoons of olive oil;
- approximately 30 grams of butter;
- 200 grams of pumpkin;
- one eggplant;
- one small young zucchini;
- one carrot;
- two tomatoes;
- 200 grams of cauliflower;
- 100 grams of green fresh peas.
Preparation:
- First prepare all the vegetables. Pour boiling water over the tomatoes, peel them and cut them into cubes. Cut the zucchini into small pieces. Do the same with eggplants. Wash the carrots and grate on a coarse grater. Cut the pumpkin too. Divide the cauliflower into small florets.
- Melt the butter, pour it over the couscous, add olive oil. Stir the cereal thoroughly so that it completely absorbs the oils.
- Place all the vegetables and peas in a saucepan and start simmering. Place a colander on the pan and place the couscous in it. The simmering will take approximately one and a half hours.
- When the couscous and vegetables are ready, stir everything together and serve.
Recipe two
You can cook couscous with seafood. Here's what you'll need:
- 500 grams of mixed seafood (squid, mussels, shrimp, octopus);
- 2 cups couscous;
- three tablespoons of olive oil;
- two to three tablespoons of soy sauce;
- dill greens;
- half a lemon;
- spices and salt to taste.
Cooking method:
- Immerse the couscous in boiling water for literally 10 minutes, then drain the water.
- Boil seafood for three minutes in salted water with some seasonings added. Drain the water, add lemon juice.
- Heat the oil in a frying pan and fry the seafood along with the couscous for just a few minutes. Add chopped dill and other spices, as well as a little salt.
- At the end, add soy sauce, mix everything thoroughly and remove the pan from the heat.
Classic couscous recipe
Now couscous is made mechanically from durum wheat, rice or barley, but previously it was made manually from millet or semolina.
The glycemic index of couscous is 1/4 lower than that of rice or pasta, and the content of folic acid, niacin and riboflavin is 2 times higher
Couscous with broth
The peculiarity of this cereal is that it is able to absorb the taste of other ingredients. Therefore, it is better to use chicken broth instead of water.
Preparing the chicken broth ahead of time will cut down on the time it takes to prepare the couscous side dish.
What you will need:
- 250 g cereal;
- 250 g chicken broth;
- 1 tsp. salt.
Instructions:
- Pour the cereal into a deep bowl.
Keep in mind that couscous will triple in volume after cooking. - Make sure there are no foreign particles in it.
All couscous grains should be light in color and there should be no dirt particles in the grains. - Add salt to the cereal and mix everything with a spoon.
You can use sea salt, this will increase the content of beneficial microelements in the dish. - Bring the broth to a boil and pour over the couscous.
Before heating, strain the broth through a sieve to remove any root pieces and spices. - Cover with a lid and let stand for 15 minutes.
Ready-made couscous can be used as a full-fledged side dish, or mixed with fillings. Couscous in chicken broth has a delicate and at the same time rich taste
If you did not have time to cook the broth, then replace it with the same amount of hot water. In this case, be sure to add 1 tablespoon of butter to the cereal.
Video: couscous with Italian herbs and garlic
Useful tips
A few recommendations:
- Instead of steaming the couscous, you can boil it for a couple of minutes. Typically, 2.5-3 parts of water are required per portion of cereal, but it is better to start with two parts, then increase its volume as needed.
- You can also cook this cereal in a slow cooker.
- Ready couscous can be added to any salads.
- This cereal can be used as an independent side dish and served with meat or fish.
Bon appetit!
With added vegetables
Various vegetables added to couscous change the taste of the side dish, adding new accents.
Couscous with curry, pumpkin and tomatoes
Couscous according to this recipe goes especially well with pork or beef dishes.
Cherry tomatoes differ from ordinary tomatoes in their increased sweetness and denser flesh.
Ingredients:
- 200 g couscous;
- 200 g cherry tomatoes;
- 200 g pumpkin;
- 50 g mint;
- 100 g peeled pine nuts;
- 1.5 tbsp. boiling water;
- 3 tbsp. l. olive oil;
- 1/2 tsp. curry powder;
- 1/2 tsp. lemon zest;
- 1/2 tsp. salt;
- a pinch of black pepper.
- Cut the cherry tomatoes in half.
To cut cherry tomatoes you will need a sharp knife, otherwise the vegetables will bruise and lose their juice. - Peel the garlic and cut into slices.
It is better to take garlic young and juicy - Place the tomatoes and garlic in an ovenproof dish and then drizzle with 1 tbsp olive oil.
Do not exceed the specified amount of oil, as the tomatoes will release a lot of juice during baking. - Bake vegetables at 200° for 15 minutes.
Roasting helps soften the tomatoes - Cut the pumpkin pulp into cubes.
When cutting pumpkin, try to ensure that the cubes are the same size; this will make the dish not only tasty, but also beautiful. - Fry the pumpkin cubes in oil (1 tbsp).
While roasting the pumpkin, you can sprinkle it with one teaspoon of sugar, this will give the pulp a caramel color and a sweet taste. - To boil water.
Water for couscous should be boiling. - Pour boiling water over the cereal.
While mixing the cereal with boiling water, stir the contents of the bowl so that the couscous is evenly saturated with water. - Toast the shelled pine nuts in a frying pan.
Be careful not to burn the pine nuts during roasting. - Chop the mint with a knife.
Mint must be fresh; dry leaves will not give the desired aroma. - Heat curry and black pepper in oil (1 tablespoon).
Remove the pan from the heat as soon as the curry and pepper oil starts to bubble. - Remove the zest from the lemon.
Lemon zest adds a spicy freshness to couscous. - Now you need to mix all the seasonings, vegetables and couscous.
Let the dish sit for 10 minutes and then serve. A side dish of couscous with vegetables can also be eaten cold.
