 |
 |
Couscous - Shop, Purchase, Buy Online
Traditional couscous requires considerable preparation time and is usually steamed. Properly cooked couscous should be light and fluffy, not gummy or gritty. Traditionally, North Africans use a food steamer that has a tall metal pot base in which the meat and vegetables are cooked as a stew, and on top of this base, a steamer sits where the couscous is cooked and absorbs the flavours from the stew. In many places, a more-processed, quick-cook couscous is available and is particularly valued for its short preparation time. The couscous that is sold in most Western supermarkets, for example, has been pre-steamed and dried, the package directions usually instruct to add 1.5 measures of boiling water or stock and butter to each measure of couscous and to cover tightly for 5 minutes. The couscous swells and within a few minutes it is ready to fluff with a fork and serve. Pre-steamed couscous takes less time to prepare than regular couscous, most dried pasta, or dried grains (such as rice). Couscous is among the healthiest grain-based products and aside from being traditionally served under a meat or vegetable stew, it can also be eaten alone, flavored or plain, warm or cold, or as a side dish. Source: wikipedia.org |
| © All rights reserved. |
Ever heard of couscous? Couscous is a North African dish that has become popular in many countries. It is considered as a traditional staple food throughout West Africa, Sahel, France, Spain, and the Canary Islands, Portugal, Madeira, Italy (particularly in western Sicily's Province of Trapani), as well as in Turkey, Bulgaria, Greece, Malta, Cyprus, parts of the Middle East and India. It was originally made from millet. Today, however, Couscous granules are usually made by rolling moistened coarsely ground semolina wheat into small balls, which are then coated with finely ground wheat flour. Different cereals may also be used regionally to produce the granules.