To make couscous grits, milled wheat grains are moistened, rolled into small balls and dried. Sometimes couscous is made not only from wheat, but also from barley and even from rice.
Externally, couscous definitely resembles cereals, and even in shops, small bags with light yellow balls live on shelves with cereals.
But the technology couscous closer to pasta, for example, to small Italian pasta orzo or israeli chitimu.
As well as pasta, couscous is made from only two ingredients — from durum wheat and water, but it does not require flour, but coarsely ground grain, semolino, and semolina.
To make couscous grits, milled wheat grains are moistened, rolled into small balls and dried.
Some historical sources say that wheat flour semolina was brought to Algeria in the Carthaginian period, which made it possible to invent couscous in the II century BC. er Other historians claim that couscous appeared much later, in the XIII century, under the influence of Andalusia.
In any case, the test of time couscous was more than enough — and still remains the favorite and everyday food of the inhabitants of North Africa.
Where it is common, neither the dinner of the poor man, nor a rich wedding is unthinkable without him.
Couscous is a lean product; only cereal and water are part of this cereal.
Sometimes couscous is made not only from wheat, but also from other cereals.
The correct, traditional couscous is made from durum wheat and will not be harmed to the figure, unless, of course, it is consumed in abnormal quantities in combination with other high-calorie foods. In couscous, the average glycemic index (that is, it splits in the body at an average rate, which is a good indicator for losing weight, it is not an empty carbohydrate).
Couscous is rich in vitamin B5, which positively affects vitality, strengthens the immune system, helps fight chronic fatigue and depression, and even treats insomnia. In addition, B5 improves the regeneration of skin and hair.
A large number of important trace elements — phosphorus, potassium, iron, copper and dietary fiber — contributes to the normal functioning of the gastrointestinal tract.
Diabetics should be wary of eating couscous.
Also couscous is contraindicated for people suffering from gluten intolerance.
As a rule, couscous is made from durum wheat.
Couscous is produced from both ordinary flour, like semolina, and flour, ground from whole grains (i.e., grain with preservation of husk, endosperm and grain germ).
In some cases, couscous is made not only from wheat, but also from barley (barley) and even from rice.
Couscous of these slaks can also be made from refined and whole grains.
Couscous, which is sold in European stores, — steamed, therefore preparing very quickly.
In the Arab, one can find uncooked couscous, as well as handmade couscous.
Close Couscous Relatives — Israeli petit (larger than couscous and, as a rule, from soft wheat), similar to it Lebanese-Jordanian maftole, Italian pasta rizoni (orzo), similar to grains of rice, Sardinian fregola sarda (slightly fried), Tunisian m’hamsa (this cereal is sprinkled with olive oil and kept next to red pepper).
Dishes with commercially made couscous are cooked very quickly: poured couscous with boiling water, put out meat or vegetables in a pan, mixed or laid them over the couscous — and you’re done.
However, in the countries of the Maghreb it is customary to cook couscous for a couple — in a special double boiler. It is a two-tier clay or metal structure and is called borm.
The lower part of this boom is called Tangier. Water is poured into it, olive oil is added, vegetables are added and the broth is boiled.
The upper part of the Borma is called in Arabic. ceskes or pussy. She has a French name — couscousier.
Ceskés is a saucepan with a mesh bottom.
In ceskes put couscous, which is steamed from the broth.
Ceskes happens with wide openings instead of a grid — in this case, couscous is laid, spreading thin fabric on the bottom of ceskes.
Meat and vegetables for couscous are often cooked separately — in tazhine, clay dish with a cone-shaped lid. This is the perfect utensil for long-lasting food processing.
In the same tajin couscous and served.
In addition to meat and vegetables, seafood and fish are put in couscous (such couscous is very popular in coastal areas of Africa and on the island of Djerba).
Sweet couscous is also made with nuts, dried fruits, honey.
Finally, couscous can be used to make salads, as well as desserts.
With couscous or petite (instead of bulgur), it is often prepared taboo.
In Russian stores, couscous is sold steamed and in packages.
The first is good in the sense that you can cook it very quickly, the second — because you can always look at the ingredients on a pack of cereals.
Ingredients should be two: cereal (grits / flour) and water.
It should be preferred couscous from hard wheat, even better — couscous from whole-grain hard wheat (the latter, however, costs more).
Couscous absorbs moisture and odors well, so hermetic packaging is always better.
You can store packed couscous at room temperature for about a year.
Try to close the opened pack more tightly.
We add that homemade couscous, bought at a weight in Arab countries, is stored only a month or two.
Couscous can be an interesting ingredient for salads — cold and warm. In this case .
With couscous you can cook a lot of a variety of sweet dishes. Couscous goes well with nuts.
Couscous dishes became fashionable in Russia not so long ago; From year to year couscous is becoming more and more.
Couscous with fish is cooked in the coastal regions of North Africa.
Couscous with chicken and other bird
Couscous is a fairly close relative of semolina and pasta. At the same time, it goes well with any.