To cook couscous, boil water in a saucepan, providing 2 parts of boiling water for a part of the grits. Pour the cereal into a saucepan, pour boiling water in a ratio of 1: 2 (for 1 cup of couscous 2 cups of water). Cover the couscous tightly with a lid and leave for 5 minutes . After steaming, add oil and mix.
How to cook couscous
You will need – 1 cup couscous, 2 cups boiling water
1. Couscous, without rinsing, pour into a saucepan.
2. Pour the grits with salted boiling water – for each glass of couscous 2 cups of boiling water.
3. Close the pot with a lid and infuse the couscous for 5 minutes.
Your couscous is cooked!
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 cook couscous from semolina, then you can do the following: sprinkle semolina with water (a third of water for 1/3 semolina), knead for 10 minutes, then remove large lumps. Keep couscous 15 minutes over steam. If the couscous is large, it is necessary (but not necessary) to chop with a knife. Scatter wet couscous on a baking sheet and hold in the oven for 10 minutes at a temperature of 100 degrees. Let the couscous cool – it’s ready to cook.
Couscous is served with meat dishes as a side dish, since couscous is especially good in combination with meat sauces and broths. Sometimes for cooking it is supplemented with fried vegetables or dried fruits, less often with seafood. It is important that couscous has practically no taste of its own, but when cooked with products of a bright taste, it makes them softer.
The price of couscous is 100-200 rubles per pound (on average in Moscow as of June 2017). The calorie content of cereals is 330 kcal / 100 grams.