In the 18th century, this product was popular among the inhabitants of Algeria, Morocco, Tunisia. Today it is known all over the world: in our country, couscous groats can be bought in almost any store.
Initially, kukkus was made from millet, then semolina obtained from wheat grains was used as a raw material. The calorie content of cereals is as much as 335 kcal per 100 grams of product, due to which satiety comes quickly even after a small portion of cooked bite.
The benefits of couscous
This cereal actively affects metabolic processes in the body, normalizes digestion and the work of the digestive tract. Its substances improve brain function and restore the balance of water and salt in tissues.
The product is indicated for people with low hemoglobin and weakened immunity who want to improve the activity of the cardiovascular system. For diabetics, couscous dishes are a real salvation, as they have a low glycemic index – they raise blood sugar very slowly.
How to cook couscous properly
- Never add too much liquid to your couscous. Remember the simplest rule: exactly the same volume of liquid is added to one volume of couscous.
- Do not leave the couscous to steam for too long, or it may become a lump in your body. Once the couscous has absorbed all the liquid, it should be gently mixed to separate the grains from each other and make them airy.
- Before pouring boiling water over the couscous, you can also sprinkle it with olive oil, which will coat each grain with a thin shell and help to make the couscous crumbly. The same can be done immediately after steaming – in the process of fluffing up the couscous.
- Try to use a fork to fluff up the couscous, as the spoon can clump.
- Israeli couscous (in the form of larger balls) is not supposed to be airy, however, if you want it to be airy, it should be boiled, like the 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. First, try this operation with a little couscous. If it has become soft and tender, then it is ready to fluff, and if it is still crispy, it should be kept under the lid for longer.
- All you need to make couscous is a deep, refractory bowl (or even a saucepan) with a lid.
- Various herbs and spices are often added to couscous in order to make it flavorful. Dry spices can be added to the couscous during the steaming phase.
- After steaming, the couscous can also be mixed with butter and olive oil and lightly sautéed.
- Parsley, mint, cilantro, tomatoes, green onions, garlic, lemon, olives, chili, pomegranate, almonds and dried fruits are often added to the finished couscous.
Bon appetit!
Recall that earlier we talked about the unique chameleon groats, as well as what those people who do not eat porridge lose.