Cooking Authentic Couscous Is Familiar To You? If Not, You Can Learn Cooking Couscous With Ease!
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🍴 Authentic Couscous Is Tasty! 😋
Authentic couscous is one of the dishes I try to cook more often, but I never manage to do that! The exact reasons are not clear to me, the fact that it is probably not very common in the shops in the area where I live plays an important role.
Of course, I had the opportunity to eat authentic couscous a few times and I really liked it, so I want to include it more often in my diet. Besides being tasty, couscous is a healthier alternative to the many side dishes we often use, which is why I highly recommend it.
But what is an authentic couscous? If you’re not very familiar with this food, here is a short description: “Couscous is a North African dish of small steamed granules of rolled durum wheat semolina that is traditionally served with a stew spooned on top. Pearl millet, sorghum, Bulgur, and other cereals can be cooked in a similar way in other regions and the resulting dishes are also sometimes called couscous.” (Couscous)
The question “what is cooking” can be answered by preparing food in a certain way, especially by heating the ingredients and sometimes also by cooling them. Cooking is a simple everyday activity for ordinary families, but it can also be a form of art in the case of professional chefs.
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🍳 Cooking Couscous Is A Breeze! 💨
➡️ Couscous is typically served with a meat stew, vegetable stew, or soup, but sometimes also as an appetizer. It can be cooked either by boiling or steaming and is often eaten in the Middle East and North Africa, so most recipes come from these regions and feature typical flavorings, which make it more appetizing to me since I like strong aromas in food.
There are regional variations such as Israeli couscous (named pearl couscous, it’s larger and resembles tiny pieces of pasta, it cooks in about 10 minutes), Moroccan couscous (the smallest regarding the size of semolina, so it cooks in a couple of minutes), and Lebanese couscous (called Moghrabieh couscous, is the largest couscous type, so it takes the longest to cook). I’m not an expert in authentic couscous cooking, so I’m inspired by other people’s recipes (see below.)
⬇️ Below is an inspiring culinary article that I found interesting about cooking couscous. 👌
🔎 What is a recipe? ⬇️
In cooking, a recipe is a set of instructions for preparing a particular dish, including a list of ingredients and a specific method of cooking.
Here’s a dish inspired by an O’Charley’s side dish we had a few years ago. I figured I could make a reasonable facsimile thereof, and I was right. The easy vegetarian recipe is a combination of fresh vegetables , a roasted red pepper sauce and orzo.
This hearty recipe is vegan , too! I can’t get orzo where I live, so I substituted couscous instead. Try it over orzo pasta if you can get it!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients 1 jar (16 ounces) roasted red peppers , drained, 1/2 cup olive oil 1/2 cup almonds, 1 clove garlic, minced, 1/2 teaspoon coarse salt (more to taste), 1 lemon, juiced, small bunch of parsley (optional), 1 package (8 ounces) mushrooms, cut into small chunks 1 bag (10 ounces), “Super Blend” salad mix (brussels sprouts, Napa cabbage, kohlrabi, broccoli, carrots, kale), 1 can (14 ounces) chickpeas (garbanzos), drained, 1 small box (5.8 ounces) couscous, prepared according to package directions (I use Near East), 1/2 cup spaghetti sauce (if the mixture is too thick), optional
Here’s how to make it: > Process almonds in small blender or food processor. Add peppers, oil, garlic, salt, lemon juice and parsley. Blend until semi-thick and textured. (Add more almonds if you want it thicker.) Sauté mushrooms, and then add in veggies and chickpeas. Cook until crisp-tender. Add in pepper sauce and couscous. Add spaghetti sauce if […]