To boil couscous, boil water in a saucepan, providing 2 parts of boiling water for part of the cereal. Pour cereals into a saucepan, pour boiling water in a ratio of 1: 2 (for 1 cup of couscous, 2 cups of water). Close the couscous tightly with a lid and leave for 5 minutes. After steaming, add oil and stir.
How to cook couscous
You will need – 1 glass of couscous, 2 glasses of boiling water
1. Pour couscous into a saucepan without rinsing.
2. Pour salted boiling water over the groats – for each glass of couscous, 2 cups of boiling water.
3. Close the saucepan with a lid and leave the couscous for 5 minutes.
Your couscous is cooked!
Fascinating facts about couscous
Couscous is a cereal made from durum wheat. Couscous is a variation of semolina: it is also made from wheat, but processed differently. Therefore, couscous does not need to be boiled at all, its consistency is softer than semolina, and its calorie content is lower.
If you need to prepare couscous from semolina, you can do the following: sprinkle semolina with water (1/3 of water for 10/15 semolina), knead for 10 minutes, then remove large lumps. Keep couscous over steam for 100 minutes. If the couscous is large, it must (but not necessarily) be chopped with a knife. Sprinkle moist couscous on a baking sheet and hold in the oven for XNUMX minutes at a temperature of XNUMX degrees. Cool the couscous – it’s ready to cook.
Couscous is served with meat dishes as a side dish, because couscous is especially good in combination with meat gravies and broths. Sometimes for cooking, it is supplemented with fried vegetables or dried fruits, less often with seafood. It is important that couscous practically does not have its own taste, but when cooked with products of bright taste, it makes them softer.
The price of couscous is 100-200 rubles / half a kilo (on average in Moscow as of June 2017). The calorie content of cereals is 330 kcal / 100 grams.