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Cooking Authentic Couscous

➡️ 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)


Enjoy cooking authentic couscous from scratch! 👌 Leave a comment on this topic!
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Cooking Authentic 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.


➡️ Cooking couscous is one of my favorite things to do. It’s so easy and satisfying, and it can be made into so many different dishes. You can serve couscous as is, or add vegetables or other spices to make it more interesting. I sometimes make couscous for breakfast, by mixing it with yogurt, fresh fruit, and granola.


➡️ 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). Still, I’m not an expert in authentic couscous cooking, so I’m inspired by other people’s recipes (see below.)


➡️ Mediterranean diet has been around for thousands of years, but its origins are unclear. It is thought to have originated in the eastern Mediterranean, where over the centuries, foods such as olive oil, herbs, and spices have been added to create the complex flavors and tastes that are uniquely Mediterranean!


“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!
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
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 […]”

➡️ Enjoy cooking authentic couscous recipes from scratch!

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Copyright 28 November 2022

📖 Cooking article by The Passionate Gourmet.

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