Couscous recipes - enjoy as in the Orient
The basic recipe for couscous
You need for 4 servings:
- 200 grams of couscous
- 10 tablespoons salted water
- 10 grams of butter
- 1 tbsp olive oil
So you prepare the couscous:
- Mix the couscous with 5 tablespoons of salted water and let rest for 5 minutes.
- Transfer the soaked couscous to a colander and then steam over a saucepan filled with water for about 5 minutes.
- Repeat the procedure: fill the couscous into a bowl and mix with 5 tablespoons of salted water, Let it rest for 5 minutes. Then transfer to the sieve and let it steam for another 5 minutes. Stir occasionally.
- Transfer the couscous into a bowl, stir in the butter and olive oil, season with salt and then continue to use as desired.
Couscous is wonderful as a light, healthy side dish to many dishes, but also provides a wonderful basis for salads. You will find creative and unusual recipe ideas for couscous in our picture gallery.
Cooking with couscous: You should know that
Couscous is one of the staple foods in the kitchen of North Africa, but is now also popular in Germany. No wonder, because couscous is very versatile: it tastes as an accompaniment to meat or fish, but can also play the main role in a dish - in casseroles or salads. And for that you do not even have to cook elaborately.
Making couscous is really easy: pour the same quantity of water or vegetable broth into instant couscous, let it soak for a few minutes, until the couscous has absorbed the liquid, then stir the couscous with a spoon or loosen it with a fork. Season with salt and pepper, add some fresh herbs - and you're done! If you like, you can still couscous in olive oil and butter.
Incidentally, mint is good for seasoning couscous - just stir in a few leaves of fresh mint or cut a teabag of peppermint tea and use the mint as a spice. A little sour cream or crème fraîche and a few drops of lemon juice - and after a few minutes, a fast, healthy meal without many carbohydrates is on the table.
Low-Carb Recipes for Enjoyment ... Low Carbohydrate (1136812)
Background to the couscous trend
Traditionally, couscous is prepared in a so-called couscous siere - a pot with a colander as an attachment. If you do not have a couscous siere, you can - as in our basic recipe - also take a pot and a sieve.
Bulgur or couscous? Both wheat grains are very popular in the modern, light cuisine. Often you can either use one or the other to boil a recipe, without making a big difference in taste.
Couscous is usually made from durum wheat semolina, but there are also couscous based on millet or barley semolina or greens. It resembles the Bulgur, which is also a staple of North African cuisine. The difference: couscous semolina is much finer ground; while the other is made from wheatgrass. There, the wheat grain remains clearly visible.