How to cook couscous step by step

Let’s talk about him cuscousalso known as cous cous. This food is the star of the Maghreb cuisine and, luckily for us, it became super popular worldwide. Because? Because it is versatilequick to prepare and absolutely delicious.

In this complete guide we will demystify the couscous, to tell you what exactly is, where it comes from, and most importantly: How to cook couscous so that it is loose and perfect, and not a sticky dough.

In addition, we are going to spend an infallible base recipe and several ideas to enjoy it in salads, with chicken, with vegetables and much more.

About the couscous

Cuscous is made of Hard Wheat Semolla. Son small pasta balls that are traditionally cooked by steamed. Its origin dates back to the Berbres peoples of North Africa, where it is a pillar of its gastronomy for centuries.

One of the great advantages of this wheat semolina is its speed. He precooked couscouswhich is the one we find mostly in supermarkets, it is ready in just 5 minutes. This makes it a Ideal garrison For any day of the week.

If they love the dishes with history, you will like to know that it is a Hospitality symbol and celebration in many cultures.

2 fundamental tips for a couscous with loose vegetables

The great secret for the wheat semolina to be released and not caked is the Liquid proportion and rest:

• Use the same volume of liquid as of wheat semolina. That is, for each cup of wheat semolina, a cup of water or boiling broth. Neither more nor less!
• Another key point is not cook it in excess. The wheat semolina is not boiled like rice. Simply It is hydrated with hot liquid and let stand covered. Then, with a fork, the grains are gently separated. With this trick, a perfect result is always ensured.

4 main features of a good cuscous

1. Texture: It must be Light, loose and spongy. Each grain must be well defined.
2. Flavor: Is neutral, so Wonderfully absorb the flavors of a good broththe spices and the ingredients with which it is accompanied.
3. Versatility: It can be served hot as a main dish or garnish, or cold in salads.
4. Speed: The precooked version is ready in 5-7 minutes, Ideal for fast and healthy foods.

3 ways to enjoy couscous

• Cuscous with vegetables: One of the most classic and healthy ways to prepare it. They can saute peppers, zucchini, onion, carrot and eggplant. Add cooked chickpeas It also gives a great touch. It is a complete and colorful meal.
• Cuscous salad: Perfect for summer or to carry in a tupper. Once the wheat semolole is cold, it is mixed with tomato, cucumber, purple onion, fresh parsley, mint and a good lemon and olive oil dressing. It is fresh, light and very nutritious. If they look for more ideas, we have many salad recipes to consult.
• Cuscous with chicken: A strong and delicious main dish. You can prepare a Chicken stew and serve it on a bed of wheat semolina. The stew broth gives you an incredible flavor. For a different option you can try with easy curry chicken, which also combines wonderfully.

8 Tips for Perfect Cuscous

1. Use the correct proportion: Same amount of wheat semolina as liquid (water or broth).
2. Boil the liquid first: The liquid must be boiling before dumping on the couscous.
3. Add flavor to the liquid: Use a good vegetable broth or chicken With a splash of olive oil.
4. Do not cook more: Solo Hydrate and rest. Remove from heat as soon as the cuscous is added.
5. Cover during rest: Leave Cover for 5-7 minutes to absorb all the liquid.
6. Separate with a fork: Once rested, use a fork to “rake” and separate the grains gently.
7. Add a fatty matter: Some butter or olive oil In the end it helps to be more loose and tasty.
8. Experiment with spices: Turmeric, cumin, paprika, cinnamon or ras the haanout, are spices that are going great.

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Base cuscous recipe: how is it cooked

Portions: 2

Preparation time: 7 min

Ingredients

• 1 cup of couscous (precooked wheat semolina)
• 1 cup of water or vegetable broth (see recipe)
• 1 tablespoon of extra virgin olive oil
• ½ teaspoon of salt
• Pepper
• Optional: 1 teaspoon of butter

Cuscous cooking step by step

1. Put a Heat water or broth in a pot or saucepan. Add salt (little for the broth has salt) and olive oil. Bring to boiling.
2. In a large bowl, Couscous cup seco.
3. When the liquid is boiling, pour it over the couscous in the bowl. Remove quickly with a spoon only once to be distributed well.
4. Cover the bowl immediately with a transparent plate or film. Let stand for 5 to 7 minutes, without uncovering.
5. After the rest time and absorption of the liquid, uncover.
6. Add the butter (if used) and, with the help of a fork, gently scrape the surface To separate the grains. Continue until it is completely loose and spongy.
7. Serve as garrison or base For other dishes. Cold or hot.